A delicious, healthier Chocolate Chip Pumpkin Cookie that is egg-free, loaded with miniature chocolate chips and completely irresistible!
Happy October SRC Day! This month I was assigned This Mama Cooks! On a Diet, a food/lifestyle blog by Anne-Marie. I’ve visited her site many times over the couple of years I’ve been participating in the Secret Recipe Club. She shares an wide variety of healthy recipes your whole family will love. At first I was thinking about making these Blueberry Banana Muffins, but ultimately when I saw Anne-Marie’s recipe for an Egg-free Chocolate Chip Pumpkin Cookie I just had to try it! Because whats not to love about a pumpkin cookie with chocolate in it? I was really intrigued by the egg-free aspect, I have done my fair share of egg-free baking for my sister and sometimes the recipes really don’t turn out as well.
These Chocolate Pumpkin Cookies are definitely one of the most successful egg-free recipes I have ever made. Soft, tender pumpkin cookies are loaded with miniature chocolate chips (because I like a lot of chocolate in my cookies). Like I said I really love baking cookies with mini chocolate chips so I can have chocolate in every bite. I mean they are chocolate chip cookies right? If you love chocolate and pumpkin then you are going to love these cookies, trust me… enjoy and happy baking!
- ½ c coconut sugar
- ½ c brown sugar
- ½ c coconut oil
- 7 oz pumpkin puree
- 1 tsp vanilla extract
- 1 c all-purpose flour
- 1 c whole wheat flour
- 1 tsp baking soda
- 1 tsp ground cinnamon
- ⅔ c miniature semisweet chocolate chips
- Preheat your oven to 375º F and line two baking sheets with parchment or baking mats and set aside.
- In the bowl of your stand mixer cream the sugars, coconut oil, pumpkin puree and vanilla.
- Mix until light fluffy.
- In a bowl whisk together the flour, baking soda and ground cinnamon.
- Add the dry mixture into the wet and stir until combined, it will be thick.
- Stir in the chocolate chips.
- Measure the dough into 1 Tbs scoops and place on the baking sheets 2" apart.
- Using a fork or your fingers flatten the cookies and bake for 10-12 minutes.
- Let cookies cool on the pan a minute or two, then transfer to a wire rack and cool completely.
Want to learn more about the Secret Recipe Club? Click here for all the details and to join.
Looking for a few more ways to enjoy chocolate and pumpkin together? Try these
Pumpkin Fudge Brownies