Healthy Pumpkin Chocolate Chip Cookies {Vegan}
Updated March 26, 2019
Healthy Pumpkin Chocolate Chip Cookies-they are so good you will forget that they are healthy too!
Last week I shared our “go to” Pumpkin Chocolate Chip Cookie recipe. They are perfect in my opinion. So why bother with another pumpkin cookie recipe? Because there is ALWAYS more room for cookies!
I took my regular Pumpkin Chocolate Chip Cookie recipe and played with it to create a Healthy Pumpkin Chocolate Chip Cookie recipe that is also vegan. Don’t let the words healthy and vegan scare you because these cookies are delish!
So how did I create a healthy pumpkin cookie? I waved my magic wand and they just appeared. Ha! I wish!
I made a few recipe substitutions. I used whole wheat flour instead of all-purpose flour and coconut oil instead of butter. The cookies don’t taste like coconut. They are very pumpkiny! If you need the cookies to be gluten-free, I am sure you could use your favorite gluten-free flour mix.
I omitted the eggs to make the cookies vegan. The pumpkin binds the dough together and keeps the cookies plenty moist.
The cookies do have sugar and some chocolate chips, but I am ok with that. If you want to leave out the chocolate chips for a plain pumpkin cookie, I think they would still be tasty. I used vegan chocolate chips (I buy them at Whole Foods). If you don’t need the cookies to be vegan, you can use regular chocolate chips.
I was actually surprised by how much I loved these Healthy Pumpkin Chocolate Chip Cookies. They aren’t just good, they are GREAT! They give our classic Pumpkin Chocolate Chip Cookie recipe a run for their money! I am going to be making these cookies a lot during the fall months. I always love having a healthy cookie option around!
If you are looking for other healthy cookie recipes, here are a few of my favorites:
- Healthy No-Bake Cookies {Vegan & Gluten-Free}
- Vegan Chocolate Avocado Cookies
- Zucchini Applesauce Oatmeal Cookies
- Gluten-Free Vegan Banana Oatmeal Chocolate Chip Cookies
Happy Baking!
Healthy Pumpkin Chocolate Chip Cookies {Vegan}
Ingredients
- 1 1/2 cups white whole wheat flour
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 3/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 cup coconut oil melted and cooled
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup pumpkin puree not pumpkin pie filling
- 3/4 cup vegan chocolate chips can use regular chocolate chips
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together whole wheat flour, salt, baking soda, baking powder, and spices. Set aside.
- Using a mixer, combine the coconut oil and sugars together. Add vanilla extract and pumpkin and mix until combined, about 3 minutes. Slowly add in the dry ingredients. Mix until just combined. Stir in the chocolate chips.
- Drop by large, rounded tablespoons onto prepared baking sheet. Bake for 10-12 minutes or until cookies are just beginning to brown around the edges. Let the cookies cool on the baking sheet for two minutes. Transfer to a wire cooling rack and cool completely.
- Note-to make the cookies gluten-free use your favorite gluten-free flour instead of the whole wheat flour.
Have you tried this recipe?
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I love that you created a healthy version! I could eat 2 dozen of these guilt-free now!
YUM! I love that the moisture content of pumpkin makes it so easy to use in vegan recipes!
This is great! I was just thinking the other day that I needed a vegan pumpkin chocolate chip cookie recipe for the vegan in my household. You read my mind! Can’t wait to try them!
Yum! I love the healthy version of these cookies!! Looks delish!!
Well, don’t these look divine! I have a friend who is gluten-free and vegan, so maybe I’ll give it a try with the gf flour as you suggested.
Healthy cookies are such a welcome treat, especially when they look this good and are packed with pumpkin!
Pumpkin and chocolate is such a great combo!
These look so delicious! And how nice that you and your husband cook and bake together! 🙂
Now only if it would get chilly in NY so I could start eating everything pumpkin! Love this recipe, can’t wait to try it.
A fun way to change up pumpkin cookies. I’m thinking now you could eat them for breakfast 🙂
Yum! I love fall and I love pumpkin! These look delicious!
Delish!! Great idea, Maria.
Thank you! I agree – always room for more cookies!
Sandra ltb
Oooh, I’ll have to make these for my vegan friends! I’m always on the lookout for good vegan cookies! 🙂
they look great and are TRULY healthy cookies!
Chocolate and pumpkin!?! A match made in heaven! Yum!
Yuuum!!! They look amazing, Maria!
These cookies look like they have the perfect texture!
Yummmm, yes please!
the perfect fall treat! yum!
I could 76 of these cookies!! Love the pumpkin and chocolate addition:)
I’m totally making these soon!! Great recipe idea and I love that you’re using coconut oil more often in baking!
Love these little cookies! I just had pumpkin scones with chocolate chips – wasn’t too sure about pumpkin and chocolate together. But it was awesome!!!Will try these!!
I love this healthy option–can’t wait to try it.
Yay! Vegan cookies! Quick question though- how much earth balance butter would I use in place of the coconut oil? (lots of allergies but the rest of the recipe is perfect for us!)
I just made these with my three young children and they were delicious!! I’ve never baked with coconut oil before and I was thrilled with the results! Thanks for the wonderful recipe!
Coconut oil is not common here in Peru, I can find some in very specific markets but is expensive, so my question is, can I replace it with another kind of vegan oil?
These look so cute and yummy 🙂
I can definitely never get enough pumpkin recipes! Loving that these are healthier!
I need these in my life, Maria! 🙂
Healthy cookies = breakfast cookies… right?! Love these!
YUM! Love pumpkin and coconut oil! Can never have enough pumpkin recipes (especially healthy ones)!!
Thank you for making a vegan version! I’m making them this weekend 🙂
I made these last night and they are the CUTEST little cookies. I even put mini chocolate chips in them [and I added walnuts]. I love how soft they are.
I can’t wait to try these! I love that they are healthy, vegan and pumpkin!
I made these today and they are scrumptious. BUT, they came out very crumbly. Any ideas why that might have happened?
I had just this much pumpkin left over after making pumpkin spice coffee syrup and being vegan I thought I would try. Absolutely Yummy !
Can you please share the creamer recipe?
Yours look lovely!
I just tried these, but everything came out quite dry – I must have done something wrong! When I was mixing the batter it was already super dry, so I tried to add a bit of milk, do you think that screwed everything up?
I like that these are (or at least look!) smaller and bite size!
YUM! So good 🙂
I was making them for my in-laws so I used Bob’s Mill all-purpose gluten-free flour, and it worked out great! Using the Enjoy Life mini-chips also helped spread the chocolately love through every bite.
These were so soft and fluffy and will definitely be a keeper in our household…year round!
I made these using olive oil so I was worried they may not come out the right consistency but they ended up great! I made them a bit smaller in size, which made them the perfect little snack to pop in my mouth (let’s be serious, I ate 2 or 3 per snack session 😉
omg these were AWESOME!!! I ate 3 and I can’t stop!!! I love the coconut oil in there, it gives it a little bit of a different flavor. and these cookies are all around delicious! I love that they are all allergen free!! cant wait to make them for thanksgiving!! (And many times before that!! 🙂 ) Do you have a similar allergen free pumpkin bread??? I always make one that never comes out that good and love to eat it around the holidays!
These were good! made them today. Used GF flour and the Enjoy life chocolate chips. SO tasty! My son loved them.
Can pumpkin pie spice be used instead?
Yes!
These look delicious! Just as an FYI for those making these for vegans, not all sugar is considered vegan. Evaporated cane juice is one alternative.
http://www.vrg.org/journal/vj2007issue4/2007_issue4_sugar.php
These cookies look so delicious!! Have you ever tried to make them gluten free? I hope you don’t mind if we share this on our Facebook page!
These cookies are delicious!! I made half with white chocolate chips and half with white chocolate/dark chocolate mix. Amazing!
Hi,
These look fab! I’m just wondering if I can substitute something for the sugar? Can I use a little maple syrup or honey to add sweetness? Will that affect how they turn out?
Thanks!
I haven’t tried using maple syrup or honey, but I am sure either would work! Let me know if you try it!
These look great! But, I would be careful in labeling these cookies vegan. As the recipe stands, the brown sugar and granulated sugar likely to be used would not be vegan. This is fine for those who are just seeking a healthier cookie, but beware of this if preparing the cookies for a strict vegan or even vegetarian friend.
Made these this weekend for a fun fall but “healthy” cookie – me and my husband loved them! Thanks for the recipe : )
http://www.ditkfood.com
Just made these and they were absolutely delish! My son ate 5. I’m glad I made them smaller.
Nice recipe. I am not vegan, but am sugar and gluten free. Have you tried them using stevia? I would like to use eggs in the recipe, how many should I use?
I love these! The pumpkin/chocolate chip combo was just what I was looking for 🙂 I made these for my office and everyone loved them. I was reading through the comments and I haven’t had the “dry” batter experience but my batter comes out very very sticky, and the cookies end up looking a bit like mini-scones. But that’s ok with me, they’re still super cute and DELICIOUS!
THESE ARE AMAZING AND SO EASY. I just made them and tried one and I immediately had to comment. I definitely recommend it!
The only spices of these that I had was cinnamon. I increased it to 1 tsp cinnamon to make up for the other spices. I also did not have coconut oil and used vegetable oil instead. Currently target (maybe other places too) have these pumpkin chocolate chips that are to die for…I did a blend of the pumpkin chips and chocolate chips.
My one STRONG reccommendation is to flatten these down. The dough is very sticky and if you leave it as a ball of dough it probably won’t cook through all the way. I noticed halfway through baking and pressed down a little bit with a spoon. It really doesn’t spread out at all while baking so press down a bit with a spoon before stickin’ em in!
SO GOOD THANK YOU PERSON.
You are welcome! Glad you liked the recipe!
These turned out perfect. My family said they are the best cookies they ever ate. Not just the best pumpkin cookies, but the best ever cookie of any kind! By the way, I have a problem with wheat, so I ground up some oats into flour texture and used it instead of the flour. You couldn’t tell the difference.
For some reason, my cookies kind of stayed in a ball shape and didn’t spread. Any idea what I did? The flavor was yummy though!
I seriously
I seriously LOVE this recipe. It is so delicious! It’s a bit hard to make it look nice like this in this picture though…both times I made it the dough was EXTREMELY sticky. The first time they tasted good but they just looked all over the place because of the sticky dough. The second time I kept putting flour on my hands and was able to make them look a bit better. Is anyone else’s dough sticky?
The dough is sticky because of the pumpkin. You can spray your hands lightly with cooking spray to help roll them.
These sound great! We shared them in a blog here: http://wedigfood.com/foodie-blog/10-vegan-pumpkin-recipes
We are building a community of vegans and wouls love for you to hop over and leave a recipe.
My name is andie kjar
when we made these we used agave nectar and they were delish!
we love your recipies
THESE WERE HEAVEN IN A COOKIE!!!!!
Glad you liked them!
Looks like a great recipe–but nothing with refined sugar in it is healthy. Don’t be mistaken–lots of vegan dishes are still terrible for the body.
These cookies turned out fabulous. I used Nestle dark chocolate chips and rolled the dough into balls and flattened them on the cookie sheet which made approx. 30 small but not too small cookies. Any idea how many calories per cookie?
Glad you liked the cookies. I am not sure on the calorie count. Sorry!
I must have done something wrong also. They never spread or flattened out while baking. While they still taste great, they look nothing like the photo. I actually had to use a fork to press them down a bit before baking. I didn’t alter the recipe at all.
These were fantastic — exactly what I was looking for! I doubled the recipe to use up a whole can of pumpkin but forgot to double the oil, and I loved how they turned out.
tasty recipe, I used maple syrup for 75% of the total sugar, brown sugar for the rest, and they tasted delicious!
Really delicious!
The dough turns out kinda thick and very very sticky, but its pretty easy to scoop up with a large spoon. Since I love me some sweets I add a table spoon of maple syrup as well. Most everyone I know who have tried these says the word delicious after their first bite. Thanks for the recipe!
Can you make this with coconut flour or almond flour instead of the whole wheat?
I’m sure these would be great if you follow the recipe but I tried subbing honey for the sugars (use less honey) and also only had canned sweet potato. Mine are like eating warm play doh. I probably won’t make them again but I do normally love all your recipes so I’m chalking this one up to user (me) error!
Yum! This is a lovely recipe that I decided to tweak to make a little more indulgent. I’m not vegan so I used melted butter instead of coconut oil. I used 1 cup whole wheat flour and half cup all purpose. I added a splash of cold brew coffee instead of vanilla. I baked on cookie sheets with no silpat which I think was a good choice since the dough is so moist. Next time I would bake a little longer as mine are still a bit underdone, but totally recommend and I like the lingering coffee aftertaste.