Ok, I have been real excited to share these Pumpkin Chocolate Chip Cookies with you! You know when you make a recipe and you aren’t sure if it’s going to be how you envision it, and you know how disappointed you will be if it’s not what you expected? Well, the stars aligned and these came out exactly as I had hoped. I really hate wasting ingredients, and making the same thing over and over again until it’s right. So I spend a lot of time researching and figuring out what will go together, how I can use the best ingredients possible and have it turn out how I want it to. I have been making my Pumpkin Muffins like a mad woman over here for several weeks now. I make them as mini muffins, and they are the perfect little bite of heaven. They are moist (no, I’m not afraid to use that word. Sorry for those of you who struggle with it!), and with the chocolate chips it’s such a treat. I decided I wanted to make pumpkin cookies, because remember how I bought 20 cans of pumpkin! Usually I like a harder cookie, but since I have been loving the moistness in the muffins so much I decided for pumpkin cookies I wanted them super soft and moist as well. They just melt in your mouth!! I thought maybe I would like them better the next day, but they were amazing right out of the oven. They are still so delicious the next day too!
I really like having sweets like this around for my kids (and for me of course) because I don’t want them to feel deprived of treats. That’s really the whole goal of this blog and how I view health. Eating whole foods doesn’t mean you have to give everything up, it just means you figure out how to make it the right way, and view it for what it it is…. a treat. I don’t think my kids ever feel like they’re missing out on all the junk that’s out there, because I try hard to have things around that are yummy and won’t make their tummy hurt. I secretly hope that their tastebuds will think that the junk food doesn’t actually taste as good as homemade. My oldest daughter is exactly how I wish I was my whole life. She never eats something she knows is too sugary, because she knows it won’t make her feel good. Or if she does have it she usually only has a bite or two. She also craves vegetables. She is clearly not a normal almost 6 year old! My younger girls aren’t quite there yet (or even close) but I am hopeful!
Don’t you love silicone mats? They are the best!
In my last post I mentioned a new cook book that I love, “Run Fast Eat Slow” and in it they talked about how they love coconut sugar. I had never tried it, so I thought I would do a little research and test it out. I figured these cookies would be the perfect opportunity to give it a try, because I read it has a caramel flavor. If you don’t know, coconut sugar is derived from the coconut palm tree and is known as being more nutritious and lower on the glycemic index than sugar. That being said, it’s still sugar. It’s comparable to honey and maple syrup. So eating it sparingly is the key. I do think it’s manufacturing process is more natural than sugar though. I can’t say it is the coconut sugar that made these cookies great, all I know is they will melt in your mouth!
You might also like:
- 1/2 cup melted coconut oil
- 1/2 cup coconut sugar (this can also be found at any health food store. Could probably substitute honey or maple syrup)
- 6 tablespoons pumpkin puree
- 1 teaspoon vanilla extract
- 1 egg
- 1 1/2 cups whole wheat pastry flour (could use regular whole wheat flour, but I highly prefer the pastry flour. It can be found at any health food store and sometimes the regular grocery store)
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1 1/2 teaspoon cinnamon
- 1/2 cup dark chocolate chips
- Preheat the oven to 350 degrees.
- In a large bowl mix melted coconut oil, sugar, pumpkin puree, vanilla and egg.
- In a separate large bowl mix flour, salt, baking soda, baking powder and cinnamon.
- Fold in the chocolate chips.
- Use a cookie scoop or a tablespoon and make about 24 cookies. Place them on a greased cookie sheet, or on a silicone mat.
- Use a spoon to flatten them out a bit.
- Bake for 10 minutes. Let them cool for 5-10 minutes on the baking sheet before transferring to a cooling rack.