Healthy Pumpkin Chocolate Chip Cookies

Pumpkin season is officially back, even though summer is over (sigh), I’m still ecstatic about this. Pumpkin baking is also ALWAYS something I can get behind! 🙂 Per usual, I was craving a sweet fall treat and wanting everything pumpkin so of course I needed to make a delicious pumpkin cookie.

As with a majority of my recipes, this is gluten and grain free, sugar free and dairy free. This can easily be made vegan as well! I’m a firm believer that eating healthy should not only feel good, but taste good too – and these fit the bill on all accounts.

Pumpkin Cookie Perfection

First of all, I’m a huge believer in seasonal eating, and all of the squash family are the stars of Fall. In the fall I incorporate heavier foods like spaghetti squash, acorn squash and of course, pumpkin! The fall superstar is high in Vitamin A, C and a relatively low calorie, nutrient dense veggie!

Here are the few things that make the cookies extra special IMO:

• Organic Pumpkin: Always opt for the organic veggie when you can. I also like to get the pumpkin canned in a BPA-free lining can.
• Almond Flour: Another low carb, high fiber flour. It’s also a flour that is high in protein too!
• Tigernut Flour: This is a super high fiber flour, and it’s also a great source of magnesium (hello digestion!)
• Lakanto Monk Fruit, Chocolate Chips & Maple Syrup: Both of these are delicious, dairy and sugar free (sweetened with monk fruit) which make them low glycemic and low carb. You can also use pure maple syrup which I love for this recipe too!

If these cookies sound good to you, you will 100% love my Almond Butter Chocolate Chunk Cookies as well! As a note, if you would like to make these fully vegan, I would suggest swapping the egg with (1) flax egg to do the trick. These are spicy, sweet and sure to be a hit at any fall affair. With that, happy Fall, ya’ll!

Pumpkin Chocolate Chip Cookies

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Serves: 16 Prep Time: 10 Minutes Cooking Time: 30 Minutes

Ingredients

• Wet Ingredients:
• 1 egg
• 1/4 cup maple syrup
• 3/4 cup organic pumpkin puree
• Dry Ingredients:
• 2 tbsp monk fruit
• 2 cup almond flour
• 1 tsp pumpkin pie spice extract
• 1/4 tsp sea salt
• 1/4 tsp cinnamon
• 1/4 tsp baking soda
• 1/2 cup dark chocolate chips

Instructions

It’s a Pumpkin Party!

1. Preheat your oven to 350 degrees.
2. Line 1-2 baking sheets with parchment paper. 
3. Mix your wet ingredients together (egg, maple syrup and pumpkin)
4. Fold in dry ingredients, then fold in chocolate chips. 
5. Roll into dough into ~16 balls on parchment paper lined pan.
6. Bake cookies for 30 minutes.
7. Let cool & enjoy!