Pumpkin Chocolate Chip Cookies

One of the reasons I love the fall is all the pumpkins! I love to decorate with pumkins, I love the smell of pumpkin scented anythings, and I delight in the flavors of pumpkins- especially with chocolate! So needless to say, this is recipe is a sure thing for the fall. They are easy to make and they ARE healthy! A big thanks to Amy Moxley from Land of Fruits and Veggies who shared this recipe with us, check out her blog for more great vegan ideas!

Entry #3 for Scrumptious Desserts:

3/4 cup raw coconut crystals or brown sugar

3 TBSP honey

1 can pumpkin (15 oz.)

3/4 cup coconut oil

2 tsp. vanilla

3 cups flour (any combination of your likings: I used 2 cups brown rice flour, 1 cup Coconut Flour Blend)

1.5 tsp baking powder

1.5 tsp baking soda

3/4 tsp salt

1 tsp cinnamon

3/4 tsp nutmeg

1/2 tsp ginger

1 cup chocolate chips

*** Note: Amy's recipe calls for EITHER coconut oil or unsweetened applesauce- I have made them both ways and I DEFINITELY recommend the coconut oil... I don't think I'd make them again with the applesauce. Just a heads up to you!

Directions:

Preheat your oven to 350. Beat your sugar, honey, pumpkin, coconut oil, and vanilla until they are well blended. In a separate bowl mix your flour, baking soda, baking powder, salt and spices. Pour your flour mixture into your pumpkin mixture and stir well, adding and stirring in your chocolate chips. Grease your cookie sheets and drop spoonfuls of dough, cook for 12- 15 minutes. Let them cool on wire racks and enjoy!