Healthier Pumpkin Chocolate Chip Giants |
Author: Oven Love
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
- 1 cup canned pumpkin
- 1 cup coconut sugar
- 1/2 cup melted coconut oil
- 1 egg
- 1 teaspoon milk, dairy or non-dairy
- 1 tablespoon vanilla extract
- 2 cups whole grain flour (I used soft white wheat that we grind at home, but you could use a store-bought whole grain flour of your choice. I would think you could substitute a cup-for-cup gluten-free blend here as well with no problem.)
- 2 teaspoons baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 2 cups chocolate chunks or chips
- Preheat the oven to 350 degrees and line three baking sheets with parchment paper.
- Whisk pumpkin, coconut sugar, coconut oil, egg, milk and vanilla in a large bowl. In another bowl, stir the dry ingredients.
- Add the dry ingredients to the pumpkin mixture and mix well. Add chocolate and stir to combine.
- Scoop batter with an ice cream scoop and drop onto the parchment paper, leaving space between the cookies. Bake for 8-10 minutes, rotate in the oven, then bake 8-10 minutes more until puffed and set in the center.
- Let cool on wire racks before serving and store in an air-tight container.
Recipe by Oven Love at https://www.ovenloveblog.com/healthier-pumpkin-chocolate-chip-giants/
3.1.09