Healthy Pumpkin Chocolate Chip Cookies

Pumpkin Chocolate Cookies | Roots & Boots

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Fall is in the air, which of course makes us want to bake all sorts of pumpkin goodies.  Here’s a healthy version of one of my all-time favorite pumpkin treats: Pumpkin Chocolate Chip Cookies.

Sweetened with honey and mashed banana, these pumpkin cookies are free of refined sugar as well as gluten, eggs, and dairy.  Almond flour packs a nutritional punch and orange extract (or essential oil!) rounds out the flavor.

Pumpkin Chocolate Cookies | Roots & Boots
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This recipe definitely makes a “soft” cookie, but I love that it’s a healthy way to enjoy that classic combo of pumpkin and chocolate. 

When it comes to chocolate chips, I usually opt for the mini version.  For one thing, they’re adorable.  And for another thing, I’m pretty sure they stretch farther than regular chocolate chips.  Smaller chips let you spread more chocolatey goodness around, with less actual chocolate.

So if you’re in the mood for pumpkin + chocolate, give these naturally-sweetened, nutrient-dense cookies a try.  They’ll satisfy that craving, without any sketchy ingredients.  Go ahead and make a double batch!

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Pumpkin Chocolate Chip Cookies

  • Author: Roots & Boots

Description

Soft, nutrient-dense cookies without eggs, gluten, or sugar.  Satisfy your craving for pumpkin + chocolate this fall…or any time at all!


Ingredients

Scale
  • 1 cup unsweetened, canned pumpkin
  • ½ cup melted coconut oil
  • 2 TB raw honey
  • 1 small very ripe banana, mashed (about 1/2 cup)
  • optional: up to 1 TB orange extract OR 1 drop Wild Orange essential oil
  • 1 cup blanched almond flour
  • ½ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp cinnamon
  • ¼ tsp unrefined sea salt
  • heaping ¼ cup mini chocolate chips

Instructions

  1. Preheat oven to 375° F.
  2. Combine wet ingredients in a medium bowl.
  3. Combine dry ingredients in a separate bowl and whisk to combine.
  4. Add dry ingredients to wet and mix lightly.
  5. Add chocolate chips.
  6. Form dough into small balls, flattening them a bit with your fingers after placing them on the cookie sheet.
  7. Bake 12-15 minutes.
  8. Store in the refrigerator.

Pumpkin Chocolate Cookies | Roots & Boots
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Kathleen Henderson

Let's get real! I’m Kathleen Henderson, your Natural Living Mentor. I’m on a mission to help families see the joy in real food, while finding natural remedies and creating a nontoxic home. Learn more about my story >>

3 Comments

  1. Angela on 10/24/2013 at 12:31 pm

    Sounds delicious! Love the idea of trying these with DoTerra’s Wild Orange. Think I can get away with substituting coconut flour with equivalent amount of almond flour? Thank you for sharing another yummy recipe!!!

    • Kathleen on 10/24/2013 at 4:11 pm

      I think it’s definitely worth a try. Be sure to share the results if you try it… 🙂

    • Teresa on 10/24/2013 at 9:54 pm

      Or what about ground flax…it is so binding and liquid absorbing like coconut flour…just my two cents :). Can’t wait to try these!

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