During the holidays sometimes you just need a few sweet yet healthier options on hand. These cookies are one of my go-tos for family and friends. They are even kid approved! 

This version is my take on a cookie my mom used to make. She made more of a heavy, dark molasses cookie, whereas I prefer a lighter cookie with the maple flare! Here it is just in time for Thanksgiving!

Enjoy.

Recipe:

Preheat oven at 350 degrees

 Mix all the dry ingredients together:

  • 2 cups Whole wheat Pastry Flour (if you prefer Gluten Free, sub for a another alternative flour)
  • 2 cups Almond flour (or any other flour)
  • 2 tsp Baking Soda
  • 2 tsp Baking Flour
  • ½ cup Ground up flaxseed
  • ½ cup Monkfruit powdered sweetener
  • ¾ bag of Lily’s white chocolate chips
  • 1 1/2 tsp Cinnamon
  • 3/4tsp Nutmeg
  • 3/4tsp Cloves
  • (Or sub all 3 spices for 1 tbl of your favorite pumpkin spice mix)

 

Mix all of the wet ingredients together:

 

  • 1 Can of pumpkin puree (2 ¾ cup if you make it yourself)
  • ¼ cup Coconut oil (softened)
  • 3 Eggs
  • ½ cup Almond (or regular) milk
  • ¼ cup Grade A maple syrup

(If you like a sweet cookie, use ¼ cup honey or other fav sweetener for that added kick)

Fold the wet ingredients gently into dry until mixed well.

 

Use a cookie scoop or spoon and lay out cookies on a cookie sheet. Bake for 10 to 15 minutes until desired cookie consistency. I am a fan of a soft, almost done cookie, so I cook for 12 minutes…. but that’s just me! 

 

Melt the rest of the chocolate in a small bowl and drizzle it on top of cooled cookies.

 

Let me know what you think and happy Fall!