Chocolate Pumpkin Cookies



3/4 cup white-ww flour (or white or spelt)
6 tbsp plus 1 tsp cocoa powder
scant 1/4 tsp salt
1/4 tsp baking soda
1/4 cup plus 2 tbsp sugar (xylitol might work, but I haven’t tried it)
2 tbsp maple syrup or agave
3 tbsp milk of choice
1/2 tsp pure vanilla extract
3 tbsp plus 2 tsp vegetable oil
3 tbsp pureed pumpkin
3 tbsp nut butter of choice (I used pb. For a fat-free option, a few readers have subbed more pumpkin. I can’t personally vouch for it, though.)
1/4 tsp cinnamon
1/2 packet stevia (or 1/2 tablespoon sugar)
1/8 tsp pure vanilla extract


1. Combine first 5 ingredients, and mix very well. Add ingredients 6-9 and mix again to form dough.

2. In a separate bowl, combine all other ingredients to make the filling. Using about a heaping tablespoon of dough, roll into a ball and then flatten.

3. Place a little scoop of the filling in the center and fold up the sides of the dough. Form into a ball. (The sides might crack a little, but that’s ok. They don’t need to be perfect.)

4. Bake at 330 F (preheated) for around 10 minutes. They should be a little undercooked when you take them out. Let stand 10 minutes… if you can wait that long!

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