Healthified Pumpkin Chocolate Chip Cookies

Sunday, September 11, 2011

Just made these and they are so soft and perfectly delicious for a fall day! Yes, it's true, the chocolate chips are the kid-friendly part (ok, everybody-friendly!), but you could substitute dried cranberries, nuts, or raisins for the chocolate if you like.

Super Soft Healthified Pumpkin Chocolate Chip Cookies

2 cups whole wheat flour
1.5 teaspoons non-aluminum baking powder
1 teaspoon baking soda
half teaspoon sea salt
2 teaspoons cinnamon
half teaspoon ginger
quarter-teaspoon nutmeg
quarter-teaspoon ground cloves
2 eggs
1 cup coconut sugar (NOT a refined sugar at all. It's really dried coconut sap and it is great!)
half cup olive or coconut oil
1 cup canned pumpkin
1 teaspoon vanilla
1 cup chocolate chips, raisins, dried or fresh cranberries, or nuts

Combine all and drop by tablespoons on a baking sheet (non-stick it first) at 325 degrees for 15 minutes, cool on baking sheet for 5 minutes before moving to a cooling rack. Soft and wonderful!


Rachel said...

Looks delicious! How many would you say this makes...about 4 dozen?

Supermom said...

Good question Rachel! I just counted mine plus estimated how many have been eaten. I'm thinking it's about 2-3 dozen. I use a Pampered Chef scoop to form the balls of dough. I'm not sure if mine is the medium or large size, but the cookies come out to be about 3 inches in diameter.