And the pumpkin kick continues…
Soft pumpkin-spiced cookies with chocolate chips.
Actually, healthy soft pumpkin-spiced cookies with loads of chocolate chips.
Add in the fact that they’re quick, easy, adaptable, low in fat/calories, refined sugar-free, and MELT-IN-YOUR-MOUTH delicious, and I think you could call these winners.
They also freeze wonderfully. (In fact, that’s how I recommend storing them unless all eaten right away.) I almost always have some healthy cookies frozen, so all it takes is 25 seconds in the microwave for fresh-tasting cookie heaven any night of the week!
- 2 oz very ripe banana (1/2 medium)
- 2 Tbsp canned pumpkin
- 2 Tbsp coconut oil, softened
- 2 Tbsp maple syrup
- 6 packets Stevia in the Raw*
- 1/2 tsp vanilla
- 50g | 7 Tbsp white whole wheat flour
- 25g | 5 Tbsp quick oatmeal
- 1/2 tsp baking powder
- pinch sea salt
- 1 tsp pumpkin pie spice
- 2 oz chocolate chips
- Preheat oven to 350º.
- In a mixing bowl, mash banana with a fork and stir until no large lumps remain (It's important that it's really ripe!).
- Add in pumpkin, coconut oil, maple syrup, sweetener*, and vanilla; mix until thoroughly combined.
- In a separate bowl, mix flour, oats, baking powder, salt, and spice. Pour into wet mixture and stir to combine. Finally, fold in chocolate chips.
- Line a baking sheet with parchment paper. Spoon out dough to form 8 circles, and gently flatten.
- Bake 7-9 minutes, or until desired degree of doneness. (For soft cookies, be sure not to over-bake!). Allow them to cool for several minutes.**
- *Any equivalent to 1/4 cup sugar
- **If not eating all of them right away, transfer to an airtight baggy (when completely cooled) and store in freezer. Individual cookies can be reheated 25-30 seconds in the microwave to thaw/warm.