Makes about 45-50 cookies*Adapted from Penzey's "Sweet Potato Chocolate-Chip Cookies" in this month's issue
3/4 c. Canned Pumpkin (or you can used mashed cooked sweet potato)
1 c. Coconut Oil (the original recipe called for butter)
2 TBSP Ground Flax mixed with 6 TBSP hot water (to equal 2 eggs)
3 TBSP Honey (to replace refined sugar)
3/4 c. Brown Sugar
1 tsp. Vanilla Extract
2 c. Whole Wheat Flour (to replace all purpose flour)
1 tsp. each baking soda and baking powder
Dash of salt
1/2 c. Dark Chocolate Chips, chopped in Ninja to fine pieces (to replace 1 c. chocolate chips)
A sprinkling of chia seeds just for fun and good measure
Preheat oven to 300 degrees.
Mix wet ingredients, slowly add in dry
Roll dough into small balls (about the size of a quarter or a little bigger)
Place on ungreased cookie sheet and flatten a bit
Bake for 25 min.
Cool on wire rack
Eat some right away and freeze some for later!