These Healthy Pumpkin Chocolate Chip Cookies are a tasty low-calorie treat! They’re full of oatmeal, pumpkin, and chocolate! They make for a great hearty snack or breakfast and taste delicious! Get your pumpkin fix in with these sweet, healthy cookies!
It’s officially pumpkin season Y’all! Honestly, if it were up to me, it would be pumpkin season all year round. I have been making everything pumpkin-flavored this whole week! I started with a batch of healthy pumpkin spice muffins, then pumpkin pancakes, now these cookies. I’m getting into the spirit of Autumn even though it’s still 80 degrees here in Florida, which doesn’t bother me at all because I’m not a fan of cold weather. But I absolutely love the holiday season! As soon as Halloween approaches, I get so excited and pumped up for Thanksgiving and Christmas. I don’t know what it is, but it’s honestly the best time of the year.
So, these cookies are one of my favorite things to eat right now! I wanted to develop a healthy pumpkin cookie recipe to get my pumpkin fix whenever I wanted, without feeling unhealthy. These did the trick! They contain whole wheat flour, quick oats, turbinado sugar, almond milk, canned pumpkin, and coconut oil. As much as I love a classic sugary pumpkin cookie, these cookies are a way better choice. They don’t make me feel gross after eating them, and they have about 64Kcal each! They are a great post-workout snack to get some carbs in and keep my energy going.
Healthy Pumpkin Chocolate Chip Cookies Ingredient Substitutions
If you have specific allergies or aversions to gluten, nuts, or are cutting out sugar, you can easily customize this recipe to your needs! For a gluten-free version, you can swap the whole wheat flour with gluten-free baking flour and quick oats with gluten-free oats. For a nut-free option, you can use coconut milk in place of almond milk. If you’re avoiding sugar, you can swap out for xylitol or swerve. Those are quick substitutions that will give you the same awesome result!
Xylitol is not a very well known sugar substitute, but it’s definitely worth mentioning. It has the same texture as sugar and reacts in baking almost the same way, but it has a very low glycemic index. It only ranks at a seven on the (GI) scales, whereas sugar ranks at 60-70. So, if you’re interested in substituting the sugar in these cookies, check out xylitol.
Healthy Recipe Updates
I hope you love this Healthy Pumpkin Cookie recipe and will try out some of my other healthy snack recipes too! Also, you should subscribe to my newsletter to receive updates on new healthy recipes, healthy meal plans, and other nutrition tips!
Healthy Pumpkin Chocolate Chip Cookies
- 2 Medium mixing bowls
- Measuring Cups
- Large baking sheet
- 1 1/4 Cup Oatmeal quick oats
- 1/2 Cup Whole wheat flour
- 1 1/2 tsp Baking powder
- 1 tsp Pumpkin pie spice
- 1/4 tsp Ground ginger
- 1 tsp Ground cinnamon
- 1/8 tsp Ground cloves
- 1/4 tsp Fine sea salt
- 3/4 Cup Canned pumpkin
- 1/2 tbsp Coconut oil melted and cooled slightly
- 1/3 Cup Turbinado sugar
- 1/4 Cup Unsweetened vanilla almond milk
- 1 1/2 tsp Vanilla extract
- 3 Tbsp Mini semi-sweet chocolate chips
- Preheat the oven to 350 degrees °F. Spray a large cookie sheet with non-stick baking spray.
- Whisk together the oats, flour, turbinado sugar, cinnamon, pumpkin pie spice, ginger, cloves, baking powder, and salt in a medium bowl.
- In a separate bowl, whisk together the coconut oil, almond milk, pumpkin purée, and vanilla.
- Add the wet ingredients to the dry ingredients and use a spatula to combine. Then fold the semi-sweet chocolate chips into the mix.
- Drop the cookie dough into 18 rounded scoops onto the prepared sheet, and flatten into medium-sized cookie circles with a spatula.
- Bake at 350 degrees °F for 8-10 minutes. Cool on the pan for 10 minutes before moving to a wire rack or large plate to finish cooling.