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!
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!