Refined Sugar Free Pumpkin Chocolate Chip Cookies Recipe
Celebrate Autumn with these Sugar Free Pumpkin Chocolate Chip Cookies. Extremely soft and melt in mouth, the Healthy Pumpkin Cookies are baked using healthy blend of ingredients like Whole Wheat Flour and Jaggery Powder (can be substituted with organic coconut sugar)!
Ingredients
- 1/2 cup Butter Unsalted, Softened
- 3/4 cup Jaggery Powder
- 1/3 cup Pumpkin Puree I used Canned Pumpkin Puree from Trader Joe's
- 1 Egg
- 1 tsp Vanilla Extract
- 2 cups Whole Wheat Flour
- 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 tsp Pumpkin Pie Spice
- 1/2 cup Chocolate Chips Semi-Sweet
Instructions
- Mix the butter and jaggery powder till everything is completely blended. (I don't use any electric mixer/whisk to prepare the cookie dough. Mostly a swirl by hand or just using a manual hand whisk is enough to make the cookie dough.)
- Add in the pumpkin puree, egg and vanilla extract to the above and again mix everything together.
- Add in whole wheat flour, baking soda, baking powder, pumpkin pie spice and salt to the wet mixture and swirl everything together to form an even cookie dough.
- Finally, add in the chocolate chips to the cookie dough and mix again. It is advisable to put the dough in the fridge for at least 30 minutes.
- Remove the cookie dough from the refrigerator. Line a baking tray with parchment paper.
- Preheat oven to 375 degree F.
- Take around 1 - 1 1/2 tablespoon of cookie dough in your hands, form a ball and flatten a little. I was able to make 21 cookies with the prepared dough.
- Bake the cookies for around 12 minutes in the preheated oven, or till you see creases on top of the cookies. The cookies will be soft to touch, but once cooled, they will be fine.
- Remove the cookies from the oven, and allow them to cool for at least 5-10 minutes.
- The Healthy Pumpkin Chocolate Chip Cookies are now ready to be served warm, or these can also be stored in an air-tight container for around a week.
Notes
- Whole Wheat Flour – Feel free to replace whole wheat flour with the same quantity of all-purpose flour. If the cookie dough feels a little loose, add ~ 1/4th cup more of all-purpose flour.
- Jaggery Powder – If Jaggery Powder is not available, you can replace it with equal amount of organic coconut sugar.
- Pumpkin Puree – I have used 1/3 cup of Pumpkin Puree here. If you want a more intense flavor, then I would recommend increasing the amount of Pumpkin Puree to 1/2 cup. This would result in even softer cookies.
- Pumpkin Pie Spice – If you don't have ready-made Pumpkin Pie Spice available, or even all the ingredients required to make the same, try using 1/4 teaspoon of Ground Cinnamon in combination with around 1/8 teaspoon of any/all of the following (whichever are available with you) - Ground Nutmeg, Ground Cloves, Ground Ginger and/or Ground Cardamom. Also, I have used 1/2 tsp of store bought Pumpkin Pie Spice in my recipe, feel free to increase the same to 3/4 - 1 teaspoon, for enhancing the warm and nutty flavor in cookies.
- Egg – To make the recipe eggless, I would advise to replace the egg with either of these two options:
- Chia Seed Gel (Mix 1 Tbsp powdered Chia seeds with 3 Tbsp water, and let it soak for 5 minutes)
- Flax Seed Gel (Mix 1 Tbsp powdered Flax seeds with 3 Tbsp water, and let it soak for 5 minutes)
Tried this recipe?Mention @livelaugh974 or tag #bakewithkanwal on Instagram!