Your tastebuds will love this delicious fall treat!
Nothing better than enjoying a rich, chewy and soft cookie with a delicious pumpkin filling that crumbles in your mouth. Every bite is so warming especially when paired with a hot cup of tea or coffee, during the Fall crispy winds.
These cookies are very easy to make and only require natural ingredients. I’ve made these cookies to be allergy friendly and cater to various common dietary restrictions.
Make this simple, easy to make pumpkin chocolate chip cookies that will leave you feeling great without any guilt.
This recipe is
- dairy free
- refined-sugar free
These cookies are simply nutritious and are totally vegan. These cookies are paleo and keto approved!
What more can I say?! And to add again, they are just simply delicious like the best cookie you ever had.
Tips to look out for when shopping.
Some key ingredients when grocery shopping to look out for…
- Chocolate chips: I dont think I have met one person who doesn’t love chocolate. Today, you can find various types of chocolates to cater to so many individual tastes. From white, milk, dark, to extra dark and sweet, semi sweet, to unsweetened. The choices are endless. I’ve always love my chocolate dark with only few ingredients. I love 99% or even 100% dark chocolate. The darker a chocolate is usually doesn’t contain any milk ingredients. This is key to look out for. For those who don’t want such dark chocolate, don’t worry. I love the brand Enjoy Life that makes chocolate chips and chocolate chunks without any dairy. To add they meet every dietary restriction out there two and only have 3-4 ingredients! Defiantly, check Enjoy Life Brand out.
- Coconut Flakes: Coconut flakes are getting the health and wellness trend. I’ve been loving pretty much anything coconut for a while now. Things to watch out while shopping for coconut shavings and/or flakes is the ingredients. Majority of the coconut flakes you purchase in large grocery stores may not always be so healthy. I mean take a look at a regular packaging, a) filled with sugar, sometimes glucose or corn syrup, b) contains sodium metabisulfite, a food preservative that the Food and Drug Administration has improved, however may cause reactions to people without them knowing. Please do more research as this ingredient is very common to be used in dried foods. c) sulphites, this can occur in some foods naturally but it can be added as a man made compound to foods to help preserve their shelf life. This ingredients isn’t terrible but if you can avoid it, then please do. If you live in Canada, Bulk Barn had pure coconut flakes without added sweetness, sulphites and absolutely no perservatives. Some brands I enjoy using is Bobs Red Mill and Everland.
- Pumpkin Puree: Pumpkin purees are to be found everywhere during the Autumn season. When buying your pumpkin puree, make sure it is 100% pumpkin and simply no other added ingredients. You always want the puree without any added other ingredients because they add way too much processed stuff. Keep it simple. I know Ed Smith’s Pumpkin Puree is amazing and without added any ingredients. There are also some organic brands that are good too.
- Coconut Milk/Cream: When you buy your coconut milk and/or cream, look at the ingredients first. They should only contain coconut with a percentage and water. No preservatives, colours and/or stabilizers. Check the international aisle of your grocery store. They will have it for sure. You always want full fat, no lite or reduced because they tend to add excess ingredients to these. When you buy the coconut can, place it into the fridge for about a few hours. When you open the can use the cream (hard/thick stuff) into this recipe. You can also make whip cream out of this one solid ingredient. Make sure you get the full fat. Remember, not all FAT is created equally.
Experience your story twice.
Make these cookies with the family or your friends to experience how much joy, making cookies bring you. I’ve made these with my sister and haven’t seen her enjoy a cookie for a while. When you make your own creations, you almost feel obligated to enjoy every bite. Every bite you take of your baked good usually puts a smile on ones face as you know you made the effort to make that treat, instead of walking up to your local cafe and buying a treat without any story behind it. For me food is a way to experience my story twice. When making/baking/cooking a treat and when I eat it. Next time you make something…. pay attention to this detail.
Give these yummy cookies a try!
P.S. I love to see all your creations you make and the only way I can see them is if you tag @wholeonlife and/or #wholeonlife !
Pumpkin Chocolate Chip CookiesPrint This
- For the Cookie:
- 1 cup of blanched almond flour or meal
- 1 scoop vanilla vegan protein powder ( @leanfit completegreen protein)
- 1 tbsp cocoa powder
- 1 1/2 cup toasted or raw shredded coconut flakes
- 2 tbsp of virgin coconut oil
- 1/4 cup dairy-free chocolate chips
- 1 tsp cinnamon
- 2 tsp pumpkin pie spice
- 3 tbsp cold water
- 1/4 tsp pink salt
- optional: liquid sweetener ; maple syrup, molasses, agave syrup or honey* *not vegan
- For the Filling:
- 1/2 cup of pure pumpkin puree
- 1/4 cup full fat coconut milk (only use the coconut cream on top, don’t stir the can)
- 1 tbsp creamy almond butter or any nut butter
- 2 tsp pumpkin pie spice
- 1 tsp cinnamon
- dash of pink salt
- 4 tbsp of dairy-free chocolate chips
- 3 tbsp of coconut flakes
1. Preheat the oven to 365F
2. For the cookies: Combine the ingredients except the chocolate chip cookies and water, in a food processor or pastry mixer. Pulse or blend until the texture appears course.
3. Add water into this mixture and pulse or blend again until dough comes together or you may use your hands.
4. Fold in your chlorate chips and make sure they are well distributed. Put the dough into a bowl and cover with plastic wrap and place into the fridge for 5-10 minutes to let sit.
5. For the Filling: In a blender, combine all the filling ingredients together until combined.
6. Take out the cookie dough from the fridge. Use your hands to form cookie dough into cookie shapes (flat circles) to your size. Create a large indent in the middle of each cookie for the filling.
7. Place parchment paper on to a baking tray and place the cookies onto the tray. Use a spoon to fill the craters on each cookie. Sprinkle with coconut and lots of chocolate chips.
8. Bake for 35-40 minutes.Let sit and cool for 10 minutes.
To Store: Place into an airtight container and put into the fridge. Lasts up to 7 days. Also, you may place it into the freezer. Lasts up to 2-3 months.