Whole Wheat Pumpkin Chocolate Chip Cookies


These homemade treats are full of pumpkin and whole grains. That makes them perfect for Halloween and Food Day. (I can’t pass up a chance to add a little Halloween twist this time of the year!)

This is my first year being aware of Food Day, but it seems to fit in with all the things I hold dear. I buy from local farmers who treat their workers well and pay a living wage whenever I can.  And nothing makes me happier than helping people make their favorite recipes healthier.


Halloween is not the healthiest of holidays and cookies are not the healthiest of foods. But you can make a few small changes and move the healthy dial up a few notches.

You already know I’m keen on whole wheat pastry flour which adds some fiber . The ground flax mixed with water makes a perfect egg substitute and is high in many B vitamins and is rich in Omega-3 fatty acids. So those alone make this cookie worth taking a look at.

Want to healthy these cookies up even more? Use 1/2 the amount of brown sugar and about 1/4 teaspoon stevia – or use all stevia (1/2 to 3/4 teaspoon) and a little extra flour (or less nondairy milk) to make the texture just right. You can also find chocolate chips that are grain-sweetened if you want to remove all the processed sugar out of them.

Whole Wheat Pumpkin Chocolate Chip Cookies
soy-free, gluten-free option, no added oil

Dry ingredients:
2 cups whole wheat pastry flour (or use a gluten-free baking mix to make this gluten-free)
¾ cups brown sugar
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cinnamon
½ teaspoon allspice
teaspoon cloves
Wet ingredients:
cups pumpkin puree
1 cup unsweetened So Delicious coconut milk
2 tablespoons ground flax mixed with 4 tablespoons warm water
1 teaspoon vanilla
Extras:
1 cup vegan chocolate chips

Preheat oven to 350 degrees. Oil 3 cookie sheets (or cover them in parchement so you don’t have to use added oil).

Mix the dry ingredients in a medium bowl, then mix the wet ingredients in a small bowl.

Add the wet mixture to the dry one, adding up to an additional 1/2 cup milk if the mixture is too thick, then gently fold in the chocolate chips.

Using a small cookie scoop (1 to 1 1/2 tablespoons) scoop cookies about 1 inch apart and bake for 10 to 15 minutes depending on how soft or crunchy you like your cookies. (Cook longer to make them crunchy.)

This recipe makes 3 dozen so there’s plenty to share with your neighbors and their kids for a homemade Halloween treat.

Comments

  1. Is it just me or is there no recipe on the link you posted?

  2. Pumpkin is my favorite! It makes baked goods so moist. These look super yummy. :)

  3. No eggs either! You should advertise that too! Thank you for thr recipe, we will try it :)

  4. CALORIES ????

  5. This recipe looks good, but how annoying is it that it calls for 1 1/2 Cups of pumpkin? What are we supposed to do with the little bit left from a can?

    • Kathy Hester says:

      I find that a can is about 1.5 cups in my measuring cup. If you have a little more than that in yours go a head and throw it in too.

      Or if you want to be exact, you can use it in oatmeal, other baked goods, even a pumpkin latte. It’s really up to you.

      All recipes can be tweaked to suit what you have on hand and your preferences. That’s the beauty of cooking.

      Also you can make your own pumpkin puree much cheaper (and fresher) than canned using this recipe: http://healthyslowcooking.com/2012/10/01/happy-veganmofo-2012/

    • You can also freeze any left over puree (I do that with tomatoe paste).

  6. Is the flax seed mixture equal to 2 eggs? These look so yummy!!!

    • Kathy Hester says:

      I think it’s closer to 1 egg, but it’s been a long time since I’ve cooked with eggs. I’m glad you like them!

  7. Those look delicious!!!! Pumpkin Chocolate Chip cookies are the BEST! :D

  8. Those are a lovely color, Kathy – though that’s not why they are making me hungry ;-) !

  9. Making the gluten free version right now as my family and I await the havoc hurricane Sandy wants to create. They smell DEEEE -LISHHH!!!

  10. Can you substitute almond milk for the coconut milk?

  11. I used a recipe calculator and figured they were about 81 calories and 2 grams of fiber. Unsure of the total fat content but it’s pretty low. I also used Blue Diamond almond milk (which only has 40 calories per cup). Overall I think they are really good, but I like hearty, healthier cookies. Not sure if kids or people with a sweet tooth would like these as much. My first ever vegan cookie attempt however! Can’t wait to try some more.

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