Healthy Pumpkin Chocolate Chip Cookies
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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.
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!Print
Soft, nutrient-dense cookies without eggs, gluten, or sugar. Satisfy your craving for pumpkin + chocolate this fall…or any time at all!
- 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
- Preheat oven to 375° F.
- Combine wet ingredients in a medium bowl.
- Combine dry ingredients in a separate bowl and whisk to combine.
- Add dry ingredients to wet and mix lightly.
- Add chocolate chips.
- Form dough into small balls, flattening them a bit with your fingers after placing them on the cookie sheet.
- Bake 12-15 minutes.
- Store in the refrigerator.
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