You know those snowy days when all you want to do is
stay in, watch Netflix (Gossip Girl all day erryday for me)
and eat some yummy food? Today is that day. No school
calls for an early morning bootcamp & core fusion class,
a green smoothie and burrito for breakfast/lunch, and an
easy cookie recipe for dessert. Healthy, grain free and 86
calories per serving! This recipe was adapted from
FitSugar, but I added extra goodies in for added nutrients
and to make it more pumpkin pie like. These treats are
definitely guilt-free, satisfying and won’t make you sacrifice
pumpkin pie on your favorite holiday! 3 easy steps to heaven.
Let me know if you enjoy this recipe- I focus on trying to
promote healthy food that tastes good (not like that nasty
gluten-free vegan stuff people think of when they hear those
words) but is also healthy for you, nutritious, and low-fat.
Pumpkin chocolate chip cookies
Vegan, gluten-free and low-fat
86 calories per serving depending on added ingredients
Makes 12 cookies.
1 cup creamy almond butter
1/2 cup pumpkin puree
1/4 cup pure maple syrup
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon pumpkin pie spice (optional- I added this to enforce the pumpkin pie feeling)
1 teaspoon vanilla extract (such an important ingredient in many recipes- even though better brands of vanilla are pricier, the difference between cheap and a few dollars extra is a lot.)
1/4 teaspoon sea salt
1 teaspoon chia seeds
2 tbsp. cocoa powder (I opted for this and just one handful of chocolate chips to save calories- 15 in 1 tbsp. of cocoa powder vs. 75 in vegan chocolate chips)
OPTIONAL: 1/2 cup dark chocolate chips, raisins, low-fat shredded coconut, or anything else you like!
Preheat oven to 350 degrees.
Line one baking sheet with parchment paper. If you would like cookies to be more spread out, use 2 baking sheets. They do not get much bigger when baked however.
Combine all ingredients in a medium bowl (besides optional goodies)
Fold in chocolate chips etc.
Using one tbsp., spoon batter onto lined baking sheet.
Bake at 350 for 12-15 minutes, or until brown and chewy looking. Sometimes you may need to add a few minutes depending on your oven. I had a hard time figuring out when the cookies were done because they are almost black due to cocoa powder. Just eye it.
Cool completely before taking off sheet with spatula.
My favorite coconut! Low-fat which is awesome but same taste and
texture. I use this in a lot of recipes.
Super rich taste and texture that is great for any chocolate lover! Perfect for
creamy fudge brownies too.
Pumpkin is one of my favorite ingredients to cook with. Even though it seems best around Thanksgiving and the holidays, why not enjoy these on a snowy day! Mix everything into
one medium sized bowl.
The almond butter gives this a creamy consistency, just make sure to really stir the almond butter into the mixture because otherwise it gets clumpy and there is a ton of almond butter in one spot and
not another etc.
The color of this “dough” is so pretty! Reminds me of Reese’s Pieces! I use my wide green rubber
spatula instead of a spoon because it seems to work best for these type of recipes and you can easily
lick the spoon 😉