Healthy Soft & Chewy Pumpkin Chocolate Chip Cookies Recipe

Ingredients 

• 1 cup (120g) white whole wheat flour or gluten-free* flour (measured like this)
• 1 tsp ground cinnamon
• 1 tsp cornstarch
• ¾ tsp baking powder
• ⅛ tsp salt
• 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
• ¾ cup (183g) pumpkin purée (NOT pumpkin pie filling)
• 1 tsp vanilla extract
• ½ cup (168g) agave or pure maple syrup
• 3 tbsp (42g) miniature chocolate chips or chopped dark chocolate

Instructions

1. In a medium bowl, whisk together the flour, baking powder, cornstarch, cinnamon, and salt. In a separate bowl, whisk together the butter, pumpkin, and vanilla. Stir in the agave. Add the flour mixture, stirring just until incorporated. Fold in 2 tablespoons of chocolate chips. Chill the cookie dough for at least 30 minutes. (If chilling longer than 1 hour, cover the top of the bowl with foil.)
2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
3. Drop the cookie dough into 12 rounded scoops onto the prepared baking sheet. Flatten slightly, and press the remaining chocolate chips into the tops of the cookie dough. Bake at 325°F for 15-17 minutes. Cool on the baking sheet for at least 10 minutes before turning out onto a wire rack.

Notes: 
This cookie dough spreads a little, but not very much. If you prefer wider and thinner cookies, flatten the dough a little more before baking. (Flatten to no less than half of the rounded scoops’ original heights.) See the video above!

For the gluten-free flour, use the following: ¼ cup (30g) millet flour, ¼ cup (30g) tapioca flour, 3 tablespoons (21g) coconut flour, and ¾ teaspoon xanthan gum. Most store-bought gluten-free flour blends will work as well, if measured like this.

Whole wheat pastry flour, regular whole wheat flour or all-purpose flour may be substituted in place of the white whole wheat flour.

For the best pumpkin flavor, use agave instead of pure maple syrup. Honey may be substituted for either the agave or pure maple syrup. Coconut sugar or granulated sugar may be substituted as well. However, when made with either coconut or granulated sugar, the cookie dough does not spread at all while baking, so you will need to flatten the rounded scoops of cookie dough on the baking sheets before placing in the oven. They’re generally done baking in about 13-15 minutes instead.

Source : https://amyshealthybaking.com/blog/2014/10/27/the-ultimate-healthy-soft-chewy-pumpkin-chocolate-chip-cookies/#.VFBHVL5U1FI

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