Healthy Pumpkin Chocolate Chip Cookies

There’s nothing like coming home after church on a Sunday and doing some baking. I love baking on Sundays, especially fall baking! And especially baking a treat that is not only healthy but turns out absolutely delicious. Well, this was the outcome of my most recent Sunday baking. At first, I was just going to post this as an Instagram recipe, but I had so many people ask me for the recipe, I knew I had to make a blog post out of it!

These fall-flavored homemade cookies go fast, so I would recommend making two batches! Perfect for the holidays or to share with a friend or bring to a party. And the best part is they are one of the healthiest desserts you can indulge in. The cookies are made with clean, whole ingredients, are gluten-free + the chocolate chips are high quality and vegan! Plus, I snuck in a little chia seed action for you…extra protein, fiber, antioxidants and omega 3s;)

Adapted from Chelsea’s Messy Apron
Makes 18 yummy cookies

What you need:

1 cup pumpkin puree {if canned, choose organic & BPA free}
4 tbsp pure grade B maple syrup
2 eggs
1 heaping tsp cinnamon
1 heaping tsp pumpkin pie spice
2 tsp baking soda
1 tbsp chia seeds
1 1/2 cups of oat flour {oat flour is just blended rolled oats}
1 cup mini dark chocolate chips {I used Enjoy Life Semi-Sweet Chocolate Mini Chips}

What to do:

In a large mixing bowl, whisk together the pumpkin, maple syrup, and eggs.
Mix in the cinnamon and pumpkin pie spice.
Next mix in the baking soda and chia seeds. Then add the oat flour in sections while continuously stirring.
Fold in the mini chocolate chips.
Place the dough in the fridge for 20-30 minutes.
Take dough out of fridge and place tablespoon-size balls of dough about 2 inches apart on baking sheets.
Bake cookies at 350 degrees for 8 minutes.
Try as hard as you can to let them cool a bit, then enjoy!!