A wholesome variation on an old-time favorite.  These are so tasty and completely satisfying that my family and friends don’t even realize how much I’ve strayed from the “traditional” recipe.  (My daughter baked the ones pictured above!)
 

Makes 3 Dozen

 

ELEMENTS:

Two and one-quarter cups WHOLE WHEAT FLOUR

One-quarter cup GROUND FLAX SEED

One and a half teaspoon BAKING POWDER

One teaspoon BAKING SODA

Half teaspoon SALT

One teaspoon GROUND CINNAMON

One-quarter teaspoon GROUND NUTMEG

One-quarter teaspoon GROUND CLOVES

Two EGGS

Three-quarters cup BROWN SUGAR

Half cup COCONUT OIL

One cup CANNED PUMPKIN

Two teaspoon VANILLA EXTRACT

One cup MINI NON-DAIRY CHOCOLATE CHIPS (I love the Enjoy Life brand – it guarantees no cross contamination with the 8 most common food allergens, including nuts and milk)

 

APPLICATION:

Preheat oven to 325F degrees.

In a separate bowl mix the first 8 ingredients altogether.

In another large bowl or mixer, beat eggs and sugar until smooth.  Add remaining wet ingredients, scraping down the sides of the bowl and mixing well.

Add dry ingredients, including chocolate chips now, and mix until ingredients are well enough incorporated.  Don’t overmix.

Scoop out heaping tablespoons onto a lightly greased or parchment paper covered cookie sheet.  Bake until the tops feel firm, about 11 minutes.  Cool on wire rack.

 

TIPS:

Why mini chocolate chips?  Because they go further!  You can use less and still get a taste of chocolate in every bite.  Score.