Healthy Pumpkin Chocolate Chip Cookies
Healthy Pumpkin Chocolate Chip Cookies
Whip up a batch of these pumpkin chocolate chip cookies to enjoy a delightful treat that's as fun to make as it is to eat! With a mix of warm spices and rich chocolate, these recipes showcase the perfect balance of flavors and textures. Whether you’re baking for a crowd or just for yourself, the easy techniques and wholesome ingredients ensure that these cookies are a guilt-free indulgence packed with flavor. Get ready to fill your kitchen with cozy aromas and enjoy the perks of healthy baking!
Vegan And Gluten-Free Pumpkin Chocolate Chip Cookies
These vegan and gluten-free pumpkin chocolate chip cookies are a delightful treat that combines the warm flavors of pumpkin with the sweetness of chocolate. They are soft, chewy, and packed with flavor, making them perfect for any occasion. Plus, they are super easy to whip up, so you can enjoy fresh cookies in no time!
With a hint of cinnamon and a rich chocolatey goodness, these cookies are sure to please everyone, whether they follow a vegan diet or not. They are a great way to celebrate the fall season while indulging in a guilt-free dessert!
Ingredients
- 1 cup pumpkin puree
- 1/2 cup almond butter
- 1/4 cup maple syrup
- 1 teaspoon vanilla extract
- 1 cup gluten-free flour blend
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup dairy-free chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, mix together the pumpkin puree, almond butter, maple syrup, and vanilla extract until smooth.
- In another bowl, combine the gluten-free flour, baking soda, baking powder, cinnamon, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the chocolate chips.
- Drop spoonfuls of the dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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