Yields: 36 Servings


Dry ingredients
2-1/2 cups 100% white whole wheat flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1-1/2 teaspoons pumpkin pie spice
1/2 teaspoon cinnamon
Wet Ingredients
1/2 cup coconut oil or olive oil
1 cup honey or real maple syrup
1 cup canned 100% pure pumpkin puree
2 large eggs
2 teaspoons vanilla extract
2/3 cup dark chocolate or semisweet chocolate chips (miniature or regular-sized)


Preheat oven to 370 degrees and line a baking sheet (or 2 baking sheets if you have them) with parchment paper OR coat with a thin layer of cooking spray.

Mix the dry ingredients together.

Mix the wet ingredients together. Add the chocolate chips.

Combine both wet and dry mixtures until well incorporated.

Use two tablespoons to scoop cookie mixture and scrape it off onto prepared sheet. Place cookies about 2 inches apart on the sheet. Note that it is a thinner batter than many cookie doughs and produces a soft cake-like cookie. This recipe should make about 36.

Bake until bottoms are golden and firm, for about 15 minutes. Remove cookies and place on baking rack. Repeat with remaining mixture.

| Serving Size: 1 cookie | Calories: 106  | Total Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Cholesterol: 10mg | Sodium: 53mg | Carbohydrates: 16g | Fiber: 1g | Sugar: 10g | Protein: 2g |