Healthy Pumpkin Cookies with Chocolate Chips
These fluffy cookies are not super sweet, so you can add 1-2 tablespoons granulated sugar to the batter if desired. (We like them just fine as is with the chocolate chips for sweetness!)
Servings 6 (Makes about a dozen cookies)
- 1/2 cup pumpkin puree
- 1/4 cup unsweetened applesauce
- 1 egg (lightly beaten)
- 1 teaspoon vanilla extract
- 1/4 cup maple syrup (or honey)
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 cup mini chocolate chips
Line a baking sheet with parchment paper and preheat the oven to 350 degrees F.
Add all ingredients to a medium bowl and stir together gently.
Dollop out 1-tablespoon sized portions of the dough onto the prepared baking sheet.
Bake for 10-12 minutes, or until the cookies are set and the bottoms are lightly golden brown.
Allow to cool slightly and serve.
- To store, let them cool on the baking sheet, then store in an airtight container at room temperature for up to 3 days or in the fridge for 5.
- Stir the batter together gently, but thoroughly.
- Use raisins or dried cranberries instead of the chocolate chips if desired.
- Line your baking pan with parchment paper so they easily come off the pan.
- Gluten-free: Use cup for cup gluten-free flour.
- Dairy-free: Use dairy-free chocolate chips.
- You can use whole wheat pastry flour in place of the all-purpose. The cookies will likely be done on the shorter end of the baking time.
Serving: 2cookies | Calories: 212kcal | Carbohydrates: 39g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 140mg | Potassium: 115mg | Fiber: 2g | Sugar: 19g | Vitamin A: 3255IU | Vitamin C: 1mg | Calcium: 87mg | Iron: 2mg