Healthy Pumpkin Chocolate Chip Cookies {Vegan}
By Maria Lichty
Updated March 26, 2019
Healthy Pumpkin Chocolate Chip Cookies-they are so good you will forget that they are healthy too!
Last week I shared our “go to” Pumpkin Chocolate Chip Cookie recipe . They are perfect in my opinion. So why bother with another pumpkin cookie recipe? Because there is ALWAYS more room for cookies!
I took my regular Pumpkin Chocolate Chip Cookie recipe and played with it to create a Healthy Pumpkin Chocolate Chip Cookie recipe that is also vegan. Don’t let the words healthy and vegan scare you because these cookies are delish!
So how did I create a healthy pumpkin cookie? I waved my magic wand and they just appeared. Ha! I wish!
I made a few recipe substitutions. I used whole wheat flour instead of all-purpose flour and coconut oil instead of butter. The cookies don’t taste like coconut. They are very pumpkiny! If you need the cookies to be gluten-free, I am sure you could use your favorite gluten-free flour mix.
I omitted the eggs to make the cookies vegan. The pumpkin binds the dough together and keeps the cookies plenty moist.
The cookies do have sugar and some chocolate chips, but I am ok with that. If you want to leave out the chocolate chips for a plain pumpkin cookie, I think they would still be tasty. I used vegan chocolate chips (I buy them at Whole Foods). If you don’t need the cookies to be vegan, you can use regular chocolate chips.
I was actually surprised by how much I loved these Healthy Pumpkin Chocolate Chip Cookies. They aren’t just good, they are GREAT! They give our classic Pumpkin Chocolate Chip Cookie recipe a run for their money! I am going to be making these cookies a lot during the fall months. I always love having a healthy cookie option around!
If you are looking for other healthy cookie recipes, here are a few of my favorites:
- Healthy No-Bake Cookies {Vegan & Gluten-Free}
- Vegan Chocolate Avocado Cookies
- Zucchini Applesauce Oatmeal Cookies
- Gluten-Free Vegan Banana Oatmeal Chocolate Chip Cookies
Happy Baking!
Vegetarian
Healthy Pumpkin Chocolate Chip Cookies {Vegan}
Ingredients1x2x3x
- 1 1/2 cups white whole wheat flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup coconut oil melted and cooled
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree not pumpkin pie filling
- 3/4 cup vegan chocolate chips can use regular chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together whole wheat flour, salt, baking soda, baking powder, and spices. Set aside.
- Using a mixer, combine the coconut oil and sugars together. Add vanilla extract and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
- Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
- Note-to make the cookies gluten-free use your favorite gluten-free flour instead of the whole wheat flour.
Have you tried this recipe?
Healthy Pumpkin Chocolate Chip Cookies {Vegan}
Recipe from Two Peas and Their Pod
Ingredients
- 1 1/2 cups white whole wheat flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup coconut oil melted and cooled
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree not pumpkin pie filling
- 3/4 cup vegan chocolate chips can use regular chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together whole wheat flour, salt, baking soda, baking powder, and spices. Set aside.
- Using a mixer, combine the coconut oil and sugars together. Add vanilla extract and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
- Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
- Note-to make the cookies gluten-free use your favorite gluten-free flour instead of the whole wheat flour.
