These healthy pumpkin cookies are a lighter version of one of my favorite recipes. They taste like soft, spicy pumpkin donuts, and they’re gluten free, vegan, lower fat and refined sugar free. I just adore these cookies. When I take a bite they remind me of pumpkin donut holes, and with the chocolate glaze the donuty effect is even better. Don’t do fall without a batch of these guys! And maybe some hot chocolate or a nice coffee to go with.
I’m especially taken with them because they’re a lightening up experiment gone incredibly right. I happened across what was once my all-time favorite pumpkin cookie recipe on Allrecipes.com the other day and thought hey…could I make these healthy? So I made a few tweaks so they’d have more pumpkin, less fat, no gluten and no refined sugar. And I’m liking them better than ever. I’m glowing like a pleasantly surprised pumpkin over here.
I’ve been making them vegan for years, but that’s pretty easy. Replacing one egg and some butter isn’t a big deal. Replacing the 2 cups (or is it more?) of white sugar, cutting back the 1/2 cup of fat and making them gluten free…that seemed like a challenge. I almost didn’t try and was on the verge of consoling myself with baked apples. I’m glad I didn’t wuss out, cause they came out great and I have a new old favorite cookie. Love!
They don’t really need a topping, but the original recipe calls for them to be iced with confectioners sugar frosting. I can’t get enough pumpkin and chocolate together so I made a clean eating chocolate glaze to top them with instead. Yum!!! I found the recipe at The Gracious Pantry, and it’s just perfect. I added a little more cocoa just for grins.
Remember those little donuts that came dipped in chocolate?? I _loved_ those! Well, this glaze is just like that only the chocolate flavor’s better and it’s healthy. Coconut oil, cocoa and maple syrup or agave (or honey if you prefer) is all that’s in it.
I’m ready for some healthy pumpkin cookies! Let’s get makin’.
Eat Healthy Eat Happy
These healthy pumpkin cookies are a light version of an old favorite. Less fat and more fiber, refined sugar, dairy and gluten free and still moist, sweet and delicious.
5 minPrep Time
40 minCook Time
45 minTotal Time
- 1/4 c coconut oil, melted
- 1/4 c maple syrup or agave
- 1/4 c + 1 1/2 tsp cocoa powder
- pinch cinnamon
- Dry ingredients:
- 2 1/2 c gluten free flour blend or oat flour
- 1 tsp baking powder
- 1 tsp baking soda
- 4 tsp cinnamon
- 1 tsp nutmeg or pumpkin pie spice
- 1 tsp ground cloves
- 3/4 tsp ground ginger
- 1/2 tsp salt
- Wet ingredients:
- 2 Tbs flax seed mixed w 6 Tbs warm water
- 1/4 c coconut oil, melted (olive oil should work too)
- 1 15 oz. can pure pumpkin puree
- 1/2 c unsweetened applesauce
- 3/4 c + 1 Tbs maple syrup (agave should work too)
- 2 tsp pure vanilla extract
- Heat the oven to 350. Position two racks in the middle, and line two cookie sheets with baking mats or parchment.
- Stir the glaze ingredients together in a small bowl and set aside to let it thicken slightly.
- Stir the dry ingredients together in a medium bowl. Stir the wet ingredients together in a larger bowl. Stir the dry ingredients into the wet until totally combined.
- Use a cookie scoop to portion the dough out onto the sheets, or drop by generous round tablespoons. Bake for 20 minutes total, switching the sheets from top to bottom and vice versa halfway through. Move the finished cookies to a cooling wrack while the last cookies bake.
- When the cookies are cool, put them on a baking wrack with some waxed paper beneath it for easy clean up. Stir up the glaze and drizzle glaze over the cookies. Let the glaze harden at room temperature for 30 - 45 mins, or harden it super quick in the fridge.
Pin this healthy pumpkin cookie masquerading as a chocolate glazed pumpkin donut hole madness. If you’re like me and can’t have enough pumpkin cookies in your life, check out these chocolate chip pumpkin oatmeal cookies I made the other day. Pour yourself a tall glass of almond milk and cookie party like it’s your job.