Get the Recipe: Healthy Pumpkin Cookies
These healthy pumpkin cookies are soft baked, warmly spiced and so easy! They are filled with nutritious, wholesome ingredients. They are perfect for the fall and all year long.
Ingredients
- ½ cup melted coconut oil
- 1 cup coconut sugar
- 2 tsp vanilla extract
- ½ cup pumpkin purée
- 2 cups gluten free 1 to 1 flour, or all purpose flour
- ½ tsp cinnamon
- 1 tsp pumpkin pie spice, or more cinnamon
- 1 tsp baking soda
- pinch sea salt
- 1 cup chocolate chips
Instructions
- First, preheat oven to 350 degrees Fahrenheit. Line a baking pan with parchment paper.
- In a mixing bowl, combine melted coconut oil and coconut sugar. Stir to combine.
- Then, add in pumpkin purée and and vanilla extract. Stir to combine.
- Add in all remaining ingredients except chocolate chips. Stir.
- Fold in chocolate chips.
- Use an ice cream scooper to scoop balls of dough onto lined baking pan. Use hands to gently press down into cookie shape. These cookies do not spread while baking.
- Bake for 9 to 10 minutes.
- Finally, remove cookies from oven. Allow them to cool on pan for 5 minutes. Lastly, carefully place on cooling rack.
Notes
- If needed, replace melted coconut oil with melted butter. Use refined coconut oil for a neutral taste.
- Replace coconut sugar with brown sugar if desired.
- Both gluten free 1 to 1 flour and all purpose flour work well.
- The cookie dough will look a little greasy due to the coconut oil. If needed, use a paper towel to soak up any excess oil.
- These cookies do not spread while baking. So, be sure to press down on the balls of cookie dough before baking.
- Bake until the cookies look just barely done in the middle. Mine were perfect at 10 minutes.
- These cookies refrigerate and freeze well!
Calories: 293kcal, Carbohydrates: 43g, Protein: 2g, Fat: 14g, Saturated Fat: 11g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Sodium: 118mg, Potassium: 44mg, Fiber: 2g, Sugar: 9g, Vitamin A: 1589IU, Vitamin C: 0.5mg, Calcium: 7mg, Iron: 1mg