Healthy, pumpkin spice chocolate chip cookies! Made with no white sugar, wheat flour or oil, with an added boost of protein powder! These cookies bake up beautifully with a slightly crunchy outside and soft inside. They are lightly sweetened with date sugar or you can sub coconut sugar or any granulated sugar substitute.
Ingredients
DRY INGREDIENTS
- 1/2 cup oat flour
- 1/2 cup almond flour
- 1/4 cup protein powder vanilla or plain unflavored, I use pea protein
- 1 tsp baking powder
- 1/2 tsp baking soda
WET INGREDIENTS
- 3/4 cup pumpkin puree
- 3/4 cup date sugar or coconut sugar
- 1/3 cup creamy almond butter
- 1 tsp pumpkin pie spice
- 1/2 tsp ceylon cinnamon
- 1/2 tsp vanilla bean powder or extract
- 1 egg or flax egg flax egg- 1 tbsp ground flax + 3 tbsp milk
- chocolate chips
Instructions
- 1. Preheat oven to 350 degrees.
- 2. Make flax egg if not using a real egg- stir together 1 tbsp ground flax seeds with 2 tbsp soy or almond milk. Let it sit for 5- 10 minutes til a thick gel forms.
- 3. Combine all dry ingredients in a large mixing bowl and stir well.
- 4. In a seperate bowl mix together all wet ingredients til smooth. Combine the wet into the dry and mix til just combined. Stir in chocolate chips, can also add nuts or cranberries.
- 5. Line a baking sheet with parchment paper. Scoop out cookies into balls with a cookie scoop and use your hands to press them flat. Top with more chocolate chips if you wish. Bake for 17-20 minutes at 350 degrees. When they are done let them cool to firm up before serving.
Healthy Pumpkin Spice Cookies
Ingredients
DRY INGREDIENTS
- 1/2 cup oat flour (lightly packed)
- 1/2 cup + 2 tbsp almond flour (lightly packed)
- 1/4 cup protein powder (packed) vanilla or plain unflavored, I use pea protein
- 1 tsp baking powder
- 1/2 tsp baking soda
WET INGREDIENTS
- 3/4 cup pumpkin puree
- 3/4 cup date sugar or coconut sugar
- 1/3 cup creamy almond butter
- 1 tsp pumpkin pie spice
- 1/2 tsp ceylon cinnamon
- 1/2 tsp vanilla bean powder or extract
- 1 egg or flax egg flax egg- 1 tbsp ground flax + 3 tbsp milk
- chocolate chips
Instructions
- 1. Preheat oven to 350 degrees.
- 2. Make flax egg if not using a real egg- stir together 1 tbsp ground flax seeds with 2 tbsp soy or almond milk. Let it sit for 5- 10 minutes til a thick gel forms.
- 3. Combine all dry ingredients in a large mixing bowl and stir well.
- 4. In a seperate bowl mix together all wet ingredients til smooth. Combine the wet into the dry and mix til just combined. Stir in chocolate chips, can also add nuts or cranberries.
- 5. Line a baking sheet with parchment paper. Scoop out cookies into balls with a cookie scoop and use your hands to press them flat. Top with more chocolate chips if you wish. Bake for 20 minutes at 350 degrees. When they are done let them cool to firm up before serving.
Notes
tips- the dough should be scoopable/ more on the firm side. If the dough is too runny add 1 or 2 more tbsp almond flour or protein powder till it is more firm.
I measure all dry ingredients lightly packing it into the measuring cup.
Other mix ins- dried cranberries or cherries, walnuts, almonds
You can use any granulated sugar or sugar substitute in this recipe- I have tested coconut sugar, date sugar and erythritol.
Bake for 19/ 20 minutes for a more soft and gooey cookie, 22 minutes for a firmer cookie.
