Healthy(er) Pumpkin Chocolate Chip Cookies

Even though I work as a pastry chef, and many of my blog posts are about rich, decadent desserts, my cooking and baking has become more nutritionally conscious. Food is the fuel that keeps our bodies running, and I believe that what we put in our bodies greatly impacts our physical and mental health. With that in mind, my goal is the kitchen has been to create recipes that taste delicious and also make you feel good. Here is a recipe, just in time for Thanksgiving, for guilt-free vegan pumpkin chocolate chip that will satisfy your sweet tooth.

pumpkin cookies 2


  • Servings: 18 cookies
  • Print


  • 1 1/2 cups whole-wheat flour*
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 3/4 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground ginger
  • 1/8 teaspoon ground cloves
  • 1/8 teaspoon ground allspice
  • 1/4 cup coconut oil**
  • 1/4 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3/4 cup pumpkin puree
  • 3/4 cup semi-sweet chocolate chips

*Gluten-free flour, such as almond flour, can be used in place of whole-wheat flour.

**Coconut oil must be in liquid form for this recipe. Place jar of coconut oil in hot water until the oil liquifies.


  1. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper.
  2. In medium-size bowl, whisk together the flour, salt, baking soda, baking powder, and spices.
  3. In the bowl from your electric mixer, mix the coconut oil and sugars together for a few minutes. Add vanilla extract and pumpkin puree. Continue to blend for 3 more minutes.
  4. Incorporate the dry ingredients in small batches at a time.
  5. Once the liquid and dry ingredients are combined, stir in the chocolate chips.
  6. Drop tablespoon-sized balls of cookie dough onto the lined baking sheet.
  7. Bake for about 15 minutes, or until the edges turn golden brown. Cool the cookies on a wire rack.




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