After making these pumpkin cookies for a friend that really digs pumpkin, and wanting to make a healthier version of pumpkin chocolate chip cookies, I think I have pretty much perfected the recipe.  I do use coconut palm sugar as a sweetener, and chocolate chips, but I buy the least processed I can find! Since so many have requested the recipe, here it is for all to enjoy:

Nurse Bridgid’s pumpkin chocolate chip cookies!

2 cups freshly roasted pumpkin

1 cup coconut palm sugar ( I use coconut palm sugar but I’ve also made these with raw sugar and decreased to 3/4 cup)

1/2 cup vegetable oil (I use pumpkin, flaxseed, chia, or grape seed oil instead of traditional vegetable oil)

1 egg

2 cups flour (I make my own oat flour as a base, but I have made them with white flour and wheat flour too)

2 teaspoons baking powder

4 teaspoons ground cinnamon

4 teaspoons allspice

4 teaspoons ground ginger

1/2 teaspoon salt

1 teaspoon baking soda

1 teaspoon milk

1 tablespoon vanilla extract (pure vanilla)

2 cups chocolate chips

1. Combine pumpkin, sugar, vegetable oil, and egg with a mixer.

2. In a separate bowl, stir together flour, baking powder, ground cinnamon/allspice/ginger, and salt. Dissolve the baking soda with the milk and stir in.

3. Add flour mixture to pumpkin mixture and mix well.

4. Add vanilla and chocolate chips (you could probably add nuts too!)

5. Drop by spoonful on a parchment paper covered cookie sheet and bake at 350 degrees F for approximately 12 minutes or until lightly brown.

*They don’t really firm up like “regular” cookies due to their pumpkin base and because they are made with pumpkin, I refrigerate them instead of leaving them out and just reheat for a few minutes before serving….unless they are fresh out of the oven!

Give them a try and let me know what you think, and enjoy those fresh fall pumpkins!

Yours in Good Health

B