Healthy Pumpkin Chocolate Chip Cookies
Healthy Pumpkin Chocolate Chip Cookies are a dairy free decadent fall treat made with whole ingredients and no processed or refined sugar and no butter!
As you know I’m always in the kitchen baking, and if it wasn’t for my healthy recipes there would be no way on earth I could eat the baked goods as I do!
The term “healthy” can mean different things to different people. It may be for some that they are trying to lose weight, others just want to stay away from proceeded foods, and some may be restricted due to allergies or ailments.
Healthy doesn’t have to mean that you can never eat sweets, carbs, or your favorite dish again. It simply means that there are ways to modify food in order to fuel your body in the best way possible.
I especially love these healthy high protein pumpkin muffins!
Ingredients for Healthy Pumpkin Chocolate Chip Cookies (Dairy Free!)
Whole wheat flour – this provides more fiber than all-purpose flour
Coconut sugar – Sugar from coconut has more minerals and antioxidants when comparing to granulated sugar and it’s not processed
Coconut Oil – Contains healthy fatty acids and raises HDL (good) cholesterol in your blood. This also makes these pumpkin cookies dairy free.
Chocolate chips – to be even healthier you can use dark chocolate chips which contain more antioxidants than milk chocolate. If dairy free, be sure to use dairy free chocolate chips.
Pumpkin puree – You can use canned or fresh. Pumpkin puree makes these cookies soft, moist, and cakey!
Other Ingredients – pumpkin spice, cinnamon, egg, baking powder, and salt
Kitchen Gadgets You Will Need
- Mixing Bowl
- Spatula
- Parchment paper or baking mat
- Cookie sheet
There’s no need to use a mixer with this recipe, you can simply hand mix!
For all of my favorite things that I use in the kitchen, be sure to check out my Amazon store!
Can I Use Pumpkin Pie Filling Instead?
No. I really recommend you use pureed pumpkin.
Pumpkin pie filling is not only processed but already has sugar and spices in it which could alter the flavor and texture.
In this case, you may have a baking fail if you use it!
How To Make Fresh Pumpkin Puree?
For this recipe, you can definitely use can (I use canned), but if you just want to make it homemade or if you have a fresh pumpkin that needs using, here’s how.
Cut your pumpkin in half. Scrap out the seeds and stringy parts of the flesh.
Lay both halves on a cookie sheet. Bake in the oven at 400 degrees for 45-60 minutes. It may need longer depending on the size of your pumpkin.
When you see the flesh coming apart from the sides and you can easily get a fork in it, it is done.
Let the pumpkin cool, then scoop out the pumpkin and use your food processor or blender to make the puree.
You will use the same amount the recipe calls for.
Tag me on Instagram after you make these Healthy Pumpkin Chocolate Chip Cookies!
Be sure to let me know if you are making homemade pumpkin puree! I can’t wait to see it!
Other Pumpkin Recipes To Make That Are Healthy:
- Healthy Pumpkin Chocolate Chip Muffins
- No-Bake Pumpkin Protein Balls
- Soft Baked Pumpkin Snickerdoodle Cookies with White Chocolate Chips
- Healthy Double Chocolate Pumpkin Bread
- Peanut Butter Double Dark Chocolate Pumpkin Muffins
What makes pumpkin healthy?
Pumpkin is a great option when it comes to baking because it not only offers moisture and allows you to cut down on oil, but it also provides tons of nutritional benefits.
It also makes these cookies soft, cakey, and moist!
Read about the nutritional value, phytochemical potential, and therapeutic benefits of pumpkin in the National Library of Medicine.
The BEST pumpkin recipes of 2023
Healthy Pumpkin Chocolate Chip Cookies
Ingredients
- 1 Cup Canned Pumpkin
- 1 Cup Coconut Sugar
- 1/2 Cup Coconut Oil
- 1 Egg
- 1 tbsp Vanilla Extract
- 2 Cups White Whole Wheat Flour
- 2 tsp Baking Powder
- 1 Tsp Ground Cinnamon
- 1/2 Tsp Pumpkin Pie Spice
- 1/2 Tsp Fine Sea Salt
- 1 1/2 Cups Chocolate Chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper or a baking mat. Set aside.
- Combine pumpkin, sugar, coconut oil, vanilla, and egg in a large bowl. Mix until smooth.
- In a separate bowl, stir together flour, baking powder, ground cinnamon, pumpkin spice, and salt.
- Add flour mixture to pumpkin mixture and mix just until combined. Finally, stir in chocolate chips and stir until combined.
- Drop cookies on by the spoonful about 2 inches apart. Add a few extra chocolate chips to the tops if desired.
- Bake for 10-11 minutes, or until a toothpick comes clean. Allow to cool on pan for 2 minutes and then transfer to a cooling rack.
I have made these multiple times now, I use oatmeal flour, added ground chia and flax seeds, and used brown sugar instead of coconut sugar. They are absolutely delicious. Everyone in my house loves them!! Thank you for the awesome recipe!!!
Any idea on nutritional facts?? They’re so good!
I’m not sure but you can add all the ingredients to an online nutrition/calorie calculator and divide by how many you make to get an idea 🙂 Glad you enjoyed!
Should these be refrigerated? They are delicious just very moist.
I would recommend putting them in the refrigerator to make them last longer 🙂 And thank you!
These cookies were amazing! I’m making them again because they were delicious, but was hoping to try to sweeten them with honey instead. Since the cookies are already very soft, do you think any adjustments would need to be made if I try making them with honey? Thanks so much!
Tastes Amazing! Love that its healthy.
I used a tablespoon of chia meal (ground chia seeds) and oat flour for substitutes. Turned out great!! Thanks for the recipe !
I also subbed the coconut oil for olive oil! I didn’t have any on hand
Delicious great for fall
Thank you so much, Jocelyn!
These turned out so amazing!! Instead of pumpkin spice I did equal parts ginger, nutmeg, cloves, and allspice. They were perfectly full of spice. So great to have a healthy replacement for pumpkin cookies! These will be on repeat this fall and winter for sure!!
Thank you!! Love how you made them your own. Those swaps sound great! Thanks again for the review and kind words 🙂 Have a great week!