Tasty Tuesday’s: The Healthiest Pumpkin Cookies

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!

Ingredients:

1. 2 cups whole wheat flour
2. 1/2 teaspoon baking soda
3. 1/4 teaspoon sea salt
4. 1 Tablespoon cinnamon
5. 1 teaspoon mace
6. 1/2 teaspoon cloves
7. 5 Tablespoons coconut oil (melted and cooled)
8. 1 Tablespoon Stevia (could substitute for a couple Tablespoons of pure maple syrup if you want a little more sweetness)
9. 1/2 Cup pumpkin puree
10. 1/2 Cup water
11. 1 teaspoon vanilla extract
12. 1/2 Cup chopped walnuts
13. 1/4 Cup mini chocolate chips
14. Sea salt (for sprinkling on before baking)
15. 1/4 Cup cinnamon chocolate chips
16. splash of unsweetened almond milk

Directions:

1. Melt coconut oil and cool.
2. Preheat oven to 350. Line baking sheet with parchment paper.
3. Whisk all the dry ingredients together in a medium bowl. (flour, baking soda, sea salt, stevia, cinnamon, mace, and cloves)
4. In a large bowl, mix together the wet ingredients. (coconut oil, pumpkin puree, water, and vanilla extract)
5. In thirds, pour dry ingredients into wet ingredients and stir together.
6. Fold in mini chocolate chips and chopped walnuts.
7. Using a cookie scoop, place on lined cookie sheet. This batch will make 20 -22 cookies depending on the size.
8. Sprinkle with sea salt and bake for 11 minutes.
9. Place cookies on wire rack to cool.
10. Melt cinnamon chips and splash of unsweetened almond milk together.
11. Drizzle on top of the cookies.
12. Enjoy!

I hope you enjoy these as much as I do!!!!

Much love,

Chef Charley