I knew I wanted to make pumpkin cookies for pumpkin week, but I had just started really making progress in my eating plan and didn’t want to ruin it.
But the sad truth is, I love to bake, I love sweets and it’s the time of year where I absolutely MUST do some holiday recipes for this little blog of mine. So I swallowed my pride (and a little progress) and made the cookies.
I’ll be doing some extra crunches tomorrow, but yum, oh yum.
Note: This was a recipe redo. Find the original recipe here.
YOU MIGHT ALSO ENJOY THESE CLEAN EATING RECIPES:
These delicious cookies are a great way to get your pumpkin fix for the fall season!
- 2 cups white whole wheat flour
- 1/2 tsp. salt
- 1 tsp. baking powder
- 1 tbsp. pumpkin spice, no sugar added if purchased
- 1/2 cup dark chocolate chips
- 1/2 cup walnut pieces
- 1 cup honey
- 1 tbsp. unsulphured molasses
- 1/2 cup coconut oil or coconut butter
- 2 lare egg whites
- 1 tsp. pure vanilla extract
- 1/2 cup canned pumpkin (not pumpkin pie filling)
In a large baking dish, whisk together the flour, salt baking powder, pumpkin pie spice, chocolate chips and walnuts.
In a medium mixing bowl, whisk together the honey, molasses, coconut oil, egg whites, vanilla extract and pumpkin.
Using a wooden spoon for mixing, pour the liquid mixture into the dry mixture and stir well until fully blended.
Spoon out large, walnut-sized portions of dough onto a cookie sheet. These cookies will not spread much at all and will stay in the shape you place them in. So make them look pretty if you are presenting these to guests.
Bake at 350 F. for 15 - 18 minutes or until golden brown. Personally, I prefer the flavor when they are cooked a bit on the longer side.
Note: These taste far better after they have fully cooled.