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Hey!! I'm London.
Come join me as we cook up uncomplicated healthy recipes your family will love, learn the basics of nutritious eating, and begin to slowly evolve..one healthy bite at a time!Desktop only
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How could I make these with less carbs. Would just replacing the Syrup and sugar with monk fruit be enough? Thx. Love these
Great question! I haven’t personally tried this, but you should be able to replace the syrup for the monk fruit. I wouldn’t recommend substituting the sugar with it, though – the cookies may come out super thin due to the added liquid!
These cookies are amazing!!! Love, love, love the flavor & texture. Popped them in the fridge for a few before baking since the batter is pretty wet and it worked perfectly. Will be making a double batch next time! 🙂
Yay! So happy you enjoyed the cookies, Megan! Thanks so much for your comment and rating!!
I cut down on the sugar a little bit as well as the maple syrup and the cookies were absolutely delicious! My favourite cookie recipe by far! Thank you for posting!
Yay, Denise! I’m so happy to hear you enjoyed the cookies so much. Thanks for your comment and rating! 🙂
I used an egg instead of the flax egg and they turned out beautifully – light and fluffy!! Thank you ☺️
Yay, Whitney! So happy you enjoy the recipe. Thanks so much for your comment and rating 🙂
Hello, I am making these pumpkin chocolate chip cookies now, but my batter is wet, so I cannot ball up. I followed recipe exactly. Did I melt the coconut oil too much? Please let me know your thoughts.
Thank you. Michelle
Yes, the coconut oil might be a bit too runny! Try refrigerating the dough for 30 minutes and see if it firms up! Hope this helps 🙂
Wow these were so delish! I didn’t have any arrowroot starch so I did indeed have to substitute corn starch despite the precaution, yet I had no problems! I folded some chopped walnuts into the batter as well and it just added to the goodness! Yum! Would make these again! Thanks!
Hi Natalie!! So so happy you enjoyed the cookies and am glad the cornstarch worked out for you. Thanks for letting me know! The walnuts sound like a great addition, too!! (My hubby will agree with you that a cookie isn’t complete without nuts LOL) Thanks so much for your comment and rating 🙂
Do you use coconut sugar or maple syrup for these cookies?
Hi Jenn! I actually use a bit of both! Gives them a bit of maple flavor while still having a fluffy texture.
Have you tried freezing the dough?? Any idea how long it would keep?
Hi Kate!! I have not tried freezing this exact recipe, but I am sure it will freeze well for up to 4-6 months. Make sure you freeze the dough as balls in a single layer first, then you can take them off of the tray and place in a freezer-grade ziplock back. One word of caution for this recipe: if you freeze the cookie dough make sure it is COMPLETELY defrosted before baking and give them a good “smush” before popping them into the oven. You want the shape of the cookie dough to be very similar to what you want your finished cookie to look like! Thanks for your question, Kate. Happy cookie making!! 🙂
How would I substitute the almond flour for pure coconut flour? My husband is allergic to tree nuts (almonds,etc). These look delicious!
Thank you,
Sam
Hi Sam!! So I actually made this recipe using 1 1/4 cup cassava flour in place of the coconut flour, almond flour, and starch and then bumped up the pumpkin puree to 2/3 cup. Bake them for 12 minutes at 350 degrees. It worked out pretty great!
These cookies are a great idea for Fall!
They totally are!!
may I please substitute the coconut oil for earth balance vegan butter.
thank you pat.
Hi Pat! That’s a great question. I have not personally tried it, but I am sure they will turn out great! Just make sure you use the “sticks” instead of the “tub”. Would love to know how they turn out for you!