Makes 3 Dozen
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
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)
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.
Why mini chocolate chips? Because they go further! You can use less and still get a taste of chocolate in every bite. Score.