Whole Grain Pumpkin-Chocolate Chip Cookies (Gluten-Free Option)

Whole Grain Pumpkin-Chocolate Chip Cookies (Gluten-Free Option)

Healthy, nutritious and delicious: it's the season when pumpkin is eaten.


4 Tbsp. unsalted butter, softened

4 Tbsp. 0% Greek yogurt

1 cup pumpkin puree

2 large eggs, room temperature

2 tsp. pure vanilla extract, the best quality you have

1/2 cup packed brown sugar

1 tsp. each: cinnamon, nutmeg and allspice

1 2/3 cup oatmeal flour (or old-fashioned oats, re-measured after finely ground in food processor)*

2/3 cups whole wheat pastry flour or gluten-free all purpose flour blend (such as Bob's Red Mill)

1/2 tsp. salt

2 tsp. baking powder

3/4 cups dark chocolate chips or chopped dark chocolate, 60-70% cocoa content

1/2 cup raisins

Cooking spray,  parchment paper or Silpat


1.) Preheat oven to 350°F or 177°C. Line two cooking sheets with parchment paper, Silpat or spray with cooking spray. Using an electric hand mixer or a standing mixer, on medium speed whisk the butter and sugar until completely combined. Incorporate the yogurt and mix. Then, mix in the eggs (one at a time, if you have the patience). Then mix in the pumpkin and vanilla. Scrape down the sides.

2.) With the mixer on medium-low speed, slowly add the oatmeal flour, baking powder and salt. Next, slowly add the whole wheat flour or gluten-free flour blend. Allow to mix for at least a minute, scraping down the sides occasionally, until the mixture appears slightly whipped and completely blended.

3.)Add the dark chocolate chips and raisins. Mix just until incorporated. Using a two to three tablespoon melon ball scoop, drop the cookies onto prepared cookie sheets. Leave at least a one-inch space between cookies. Bake for twelve to fifteen minutes, until the cookies are light golden and rise, creating half globe shapes.

4.)A few minutes after removing the cookies from the oven, use a spatula to transfer them to wire racks to continue cooling. After about five more minutes, pour some tea or coffee and devour. No need to mention the raisins to a soul. Enjoy!

*choose certified gluten-free oats, if desired


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©Shanna Koenigsdorf Ward, shannaward.com (2013), unauthorized use and/or duplication of this material without expressed and written permission from this blog’s author, Shanna Koenigsdorf Ward, and/or owner is strictly and completely prohibited.