• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Home
  • My Story
  • Recipes
  • Wellness & Travel
  • Work with me

 logo

September 16, 2020

HEALTHIER SOFT PUMPKIN & CHOCOLATE CHIP COOKIES (VEGAN)

Pin24
Share
Yum
Email
24 Shares
Jump to Recipe Print Recipe

Kick off the pumpkin season with these healthier soft pumpkin & chocolate chip cookies. They’re super easy to make & require very little effort. Free from refined sugar & vegan friendly.   

A stack of pumpkin & chocolate chip cookies with a glass of milk – Fit Foodie Nutter

Well then, are you ready for the season of ‘all things pumpkin’? Although I’m still holding on to the last warm days of the British Indian summer, I’m really excited about autumn. Cosy warm jumpers, woolly hats, long walks to the soothing shuffle of the falling leaves whilst holding onto pumpkin spice lattes… And a lot of comfort baking, of course!

Top down view of pumpkin & chocolate chip cookies – Fit Foodie Nutter

So, if you’re after delicious soft pumpkin & chocolate cookies that are kinder to your waist, you’re in the right place! These cookies are super simple to make, so it’s a perfect recipe to keep the little ones involved in too.

Top down view of pumpkin & chocolate chip cookies – Fit Foodie Nutter

WHAT DO I NEED TO MAKE HEALTHIER PUMPKIN & CHOCOLATE CHIP COOKIES FROM SCRATCH?

  • Porridge oats. We will be blitzing the oats into fine flour, so if you already have oat flour in the cupboard, you can use it instead of oats.
  • Spelt flour (you can substitute for wholemeal or all purpose wheat flour)
  • Baking powder
  • Pumpkin spice: nutmeg, ginger, cinnamon & ground cloves
  • Pumpkin (or butternut squash) puree. You can either use tinned pumpkin (Look for 100% pure pumpkin puree on the front of the label) or homemade. To make your own, cut the pumpkin into quarters, brush the flesh with a tiny bit of olive oil to stop it from drying out in the oven and roast at 180C Fan/356 Fahrenheit for 20-30 minutes (depending on the size) until soft. Once cooled, dab the pumpkin quarters with paper towel to get rid of access oil & moisture, scoop out the flesh with a spoon and blitz in a food processor until smooth puree forms. If your pumpkin puree looks too watery, place the puree in a sieve to remove excess liquid.  
Top down view of pumpkin & chocolate chip cookie – Fit Foodie Nutter
  • Coconut oil
  • Vanilla extract
  • Maple syrup
  • Nut butter of choice (I used almond). If allergic to nuts, replace with sunflower butter (not oil).
  • Dark chocolate chips

TIPS ON MAKING YOUR HEALTHIER PUMPKIN & CHOCOLATE CHIP COOKIES TASTE THE BEST

  • Avoid overmixing the batter – it’ll result in drier cookies
  • If you’re making your own pumpkin/butternut squash puree, make sure to remove extra oil & moisture (see note above) to avoid altering the cookie batter consistency  
  • Use an ice cream scoop/measuring cup to make your cookies the same size to ensure even baking
  • Let the cookies cool down for a few minutes to allow them to crisp up on the edges
  • Don’t overbake the cookies – it’ll result in your cookies being too dry.
A stack of pumpkin & chocolate chip cookies with milk – Fit Foodie Nutter

WHY SHOULD I MAKE THESE COOKIES?

  • They’re super easy to make (which make it a great activity to get the little ones involved)
  • There’s no need to use refine sugar = healthier for your waist
  • It’s a great way of sneaking in veggies into your diet
  • They make a perfect fibre rich snack and keep you full for much longer
Top down view of pumpkin & chocolate chip cookies – Fit Foodie Nutter

HOW TO STORE PUMPKIN & CHOCOLATE CHIP COOKIES

It’s best to store the cookies in a zip-lock bag or airtight container at room temperature for 3-4 days. If you’d like to serve your cookies warm, give them a little blast in a microwave (2-3 seconds on the highest setting) just before eating. It’ll make them warm, soft and will allow the chocolate inside the cookies melt a little.

Top down view of pumpkin & chocolate chip cookies – Fit Foodie Nutter

If you’d like some more dessert inspiration, check out:

  • Quick & easy nectarine tart
  • Upside down blood orange cake
  • Healthier raspberry & rhubarb crisp
  • Chocolate & blood orange tart
  • Vegan peanut & caramel bars
  • Vegan strawberry mousse cake

As always, if you recreate this recipe, I’d be delighted to read your comments and hear your feedback. Be sure to drop a comment here on the blog, tag me in your photos on Instagram @Fit Foodie Nutter, Facebook or Pinterest so I don’t miss them.

See you next week.

Healthfully yours,

Tania x

Pin for later:

HEALTHIER PUMPKIN & CHOCOLATE CHIP COOKIES - FIT FOODIE NUTTER
A stack of pumpkin & chocolate chip cookies with a glass of milk – Fit Foodie Nutter

HEALTHIER SOFT PUMPKIN & CHOCOLATE CHIP COOKIES (VEGAN)

Kick off the pumpkin season with these healthier soft pumpkin & chocolate chip cookies. They’re super easy to make & require very little effort. Free from refined sugar & vegan friendly.
4.67 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Dessert, Snacks
Cuisine British
Servings 9 cookies

Ingredients
  

Dry ingredients:
  • 1 cup oats (100g )
  • ½ cup spelt flour (70g )
  • 1 tsp baking powder
  • ¼ tsp ground nutmeg
  • ¼ tsp ground ginger
  • ¼ tsp cinnamon
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • 3 tbsp dark chocolate chips
Wet ingredients:
  • ½ cup pumpkin puree, tinned or homemade* (130g )
  • 1 tbsp coconut oil melted
  • 1 tsp vanilla extract
  • 1/4 cup maple syrup
  • 2 heaped tbsp nut butter of choice

Instructions
 

  • Preheat the oven to 180C Fan/365F and line a cookie sheet with parchment paper. Set aside.
  • Blitz the oats in a food processor for 2-3 minutes until fine oat flour forms. Skip this step if using ready-made oat flour.
  • In a mixing bowl, combine all dry ingredients apart from chocolate chips and mix well to incorporate. Set aside.
  • In a separate bowl, combine all wet ingredients and whisk until smooth.
  • Pour the wet mixture over the dry ingredients and mix, just enough to combine. Avoid over-mixing. Fold in 2 tbsp of dark chocolate chips.
  • Using an ice cream scoop or measuring cup, place a scoop of cookie dough on the cookie sheet and gently press with your fingers to flatten (until it’s 7-8cm wide). Using the remainder of the chocolate chips, dot them around the cookie and slightly push them with your fingers to ‘sink’ them into the cookie. Repeat with the rest of the cookies.
  • Bake in the oven for 10-12 minutes or until the cookies turn golden brown. Remove from the oven and cool down for a few minutes before eating.

Notes

*Refer to the blog post on how to make homemade pumpkin puree.
Keyword Pumpkin cookies, pumpkin & chocolate chip cookies, pumpkin vegan cookies, sugar free, vegan cookies, healthy cookies, healthy snacks
Making this? I’d love to see!Tag your snaps @Fit.Foodie.Nutter and #fitfoodienutter

Related Posts:

  • HEALTHIER VEGAN PEANUT & CARAMEL BARS
    HEALTHIER VEGAN PEANUT & CARAMEL BARS
  • HEALTHIER VEGAN MAC AND CHEESE WITH BUTTERNUT SQUASH
    HEALTHIER VEGAN MAC AND CHEESE WITH BUTTERNUT SQUASH
  • HEALTHIER RASPBERRY & RHUBARB CRISP. STEP-BY-STEP GUIDE
    HEALTHIER RASPBERRY & RHUBARB CRISP. STEP-BY-STEP GUIDE
  • EASY FLUFFY VEGAN CHOCOLATE MOUSSE WITH AQUAFABA
    EASY FLUFFY VEGAN CHOCOLATE MOUSSE WITH AQUAFABA

Filed Under: Recipe, Snacks, Sweet Tagged With: cookies, healthy cookies, healthy snacks, pumpkin

Reader Interactions

Comments

  1. Katie says

    September 17, 2020 at 4:49 pm

    5 stars
    I CANNOT wait to try this. Looks SO good!

    Reply
    • Tania says

      September 21, 2020 at 9:39 pm

      Thank you Katie!

      Reply
  2. Laura says

    September 17, 2020 at 4:55 pm

    5 stars
    Thank you for the recipe, sounds delicious and I have pumpikns growing in my garden

    Reply
    • Tania says

      September 21, 2020 at 9:39 pm

      You’re very welcome Laura! Hope you’ll enjoy these cookies as much as I did!

      Reply
  3. Andrea Metlika says

    September 17, 2020 at 5:59 pm

    5 stars
    Great flavor combination and love that they are healthier!

    Reply
    • Tania says

      September 21, 2020 at 9:38 pm

      Thank you Andrea!

      Reply
  4. Nathan says

    September 17, 2020 at 6:25 pm

    5 stars
    All of my roommates are vegan and we all LOVE cookies, so I have a feeling this is going to become a staple for us. They look incredible!

    Reply
    • Tania says

      September 21, 2020 at 9:38 pm

      I’m sure you’ll score a lot od brownie points from your room mates Nathan!:) Let me know how you’ll get on!

      Reply
  5. Jere Cassidy says

    September 17, 2020 at 6:29 pm

    5 stars
    I love using ground oatmeal in cookies, it makes a great texture. Also, I am ready for all things pumpkin and these cookies look totally delicoius. I love you added chocolate chips to the cookies.

    Reply
    • Tania says

      September 21, 2020 at 9:36 pm

      Thank you so much Jere! Truly excited about the pumpkin season!

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

About me

Hi, I’m Tania! Here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

Let’s Get Social

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

LET’S BE FRIENDS

fit.foodie.nutter

Tania • Fit Foodie Nutter •
Now that the strawberry season is in full swing, t Now that the strawberry season is in full swing, this vegan strawberry galette is back in the menu. It’s one of the easiest desserts you’ll ever make 😌 A great recipe for using up those juicy summer strawberries 🍓 Find the recipe on the blog: https://fitfoodienutter.com/recipe/easy-vegan-strawberry-galette/
Thank you to @riadkniza for a beautiful night of o Thank you to @riadkniza for a beautiful night of outstanding Moroccan food 🥘 Such an unforgettable experience & so much delicious inspiration 🧑‍🍳
The best veggie msemen in Marrakech & the views ar The best veggie msemen in Marrakech & the views are just stunning 🇲🇦 @foundouk_gargaa_marrakech #marrakech #morocco #moroccotravel #moroccanfood #marrakechstyle #visitmorocco #visitmarrakech
In love with the beautiful blues of YSL Majorelle In love with the beautiful blues of YSL Majorelle Gardens 💙 #morocco #majorellegarden #marrakech #marrakech🇲🇦 #moroccotravel #visitmorocco @visit_morocco_ @simplymorocco
Follow on Instagram

WINNER OF HEALTH BLOG AWARDS 2018. BEST RECIPE BLOG

Health Blog Awards 2018 logo

CHECK OUT MY RECIPES AT

Foodgawker badge

Footer

Hi, I’m Tania! Here on my blog I share delicious, healthy & easy to prepare vegan & vegetarian recipes for nutritious and wholesome meals, as well as my passion for healthy, mindful living and travel. Thank you for stopping by and happy browsing. Read More…

MOST RECENT RECIPES

Overhead view of spring vegetable tart
Heart-shaped vegan Valentine’s cheesecake with raspberries on a black plate
Vegan scallops with pea puree

Stay connected

  • Email
  • Facebook
  • Instagram
  • Pinterest
  • YouTube

Copyright © 2023 on the Brunch Pro Theme