Happy turkey week yall! I hope you’re planning on spending the rest of the week relaxing, spending time with your loved ones, and eating alllll the food and drinking alllll the wine. That is my exact plan!
I’m sharing this recipe because I’m a) I’m a sucker for pumpkin anything, and b) I’m going to be eating every dessert in sight on Thanksgiving so it makes me feel better to know that at least one of my desserts will be halfway healthy. Plus, I love recipes that I can keep around all year long and this will definitely be a healthy treat staple for me.
That being said, you cannot tell these cookies are even halfway healthy. They’re dense, chewy, and so chocolatey. If I’m being honest I probably tripled the chocolate chips because I didn’t measure but hey, it’s Thanksgiving so that’s acceptable, right!?
This recipe is adapted from Amy’s Healthy Baking! I added a little less maple syrup/honey, and I actually didn’t flatten the cookies like her website says to! I think keeping them in their dropped shape helps them stay a little chewier and hold their moisture a little better, but it’s totally up to you!
- 1 cup whole wheat flour
- 1 tsp cinnamon
- 3/4 tsp baking powder
- 1 tsp cornstarch
- 2 tbsp melted coconut oil
- 3/4 cup pumpkin puree
- 1 tsp vanilla
- 1/3 cup honey or maple syrup
- 3 tbsp mini chocolate chips
- In a medium bowl, whisk together the flour, baking powder, cornstarch, cinnamon, and salt. In a separate bowl, whisk together the butter, pumpkin, and vanilla. Stir in the honey/syrup. Add the flour mixture, stirring until incorporated. Fold in chocolate chips. Chill the cookie dough for at least 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with parchment paper.
- Use a cookie dough scoop to drop the cookie dough into 20 rounded scoops onto the prepared baking sheet. Bake at 325°F for 15 minutes. Cool for 10 minutes.
- 10g carb
- 2g fat
- 1g protein