Healthy Pumpkin Chocolate Chip Cookies
These Healthy Pumpkin Chocolate Chip Cookies are a tasty low-calorie treat! They're full of oatmeal, pumpkin, and chocolate! They are perfect for using up any leftover pumpkin and make for a healthy snack! The comforting spices of cinnamon, ginger, and cloves will fill your home with a beautiful smell!
Equipment
- 2 Medium mixing bowls
- Measuring Cups
- Whisk
- Spatula
- Large baking sheet
Ingredients
- 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
Instructions
- 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.
Notes
- This recipe makes 18 medium-sized cookies but could make 15 large cookies.
- Keep the cookies in the fridge in a plastic bag or container for up to a week.
