The other day I got a bad craving for chocolate chip cookies, and I’m trying really hard to minimize my sugar in take again. LOL .. #problems !! I have also dedicated my Tasty Tuesday’s posts to all things pumpkin this month. So …. I created my very own pumpkin chocolate chip cookies that I could indulge in and not feel too guilty about! They turned out to be a cross between a cookie and a muffin I feel; very soft and chewy, but oh so delicious! Using sea salt and a cinnamon chocolate drizzle made them sweet and salty; it turned out to be the perfect recipe to hit the spot for my craving of cookies!
- 2 cups whole wheat flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 Tablespoon cinnamon
- 1 teaspoon mace
- 1/2 teaspoon cloves
- 5 Tablespoons coconut oil (melted and cooled)
- 1 Tablespoon Stevia (could substitute for a couple Tablespoons of pure maple syrup if you want a little more sweetness)
- 1/2 Cup pumpkin puree
- 1/2 Cup water
- 1 teaspoon vanilla extract
- 1/2 Cup chopped walnuts
- 1/4 Cup mini chocolate chips
- Sea salt (for sprinkling on before baking)
- 1/4 Cup cinnamon chocolate chips
- splash of unsweetened almond milk
- Melt coconut oil and cool.
- Preheat oven to 350. Line baking sheet with parchment paper.
- Whisk all the dry ingredients together in a medium bowl. (flour, baking soda, sea salt, stevia, cinnamon, mace, and cloves)
- In a large bowl, mix together the wet ingredients. (coconut oil, pumpkin puree, water, and vanilla extract)
- In thirds, pour dry ingredients into wet ingredients and stir together.
- Fold in mini chocolate chips and chopped walnuts.
- Using a cookie scoop, place on lined cookie sheet. This batch will make 20 -22 cookies depending on the size.
- Sprinkle with sea salt and bake for 11 minutes.
- Place cookies on wire rack to cool.
- Melt cinnamon chips and splash of unsweetened almond milk together.
- Drizzle on top of the cookies.
I hope you enjoy these as much as I do!!!!