Ingredients

• 6 - 6 1/4 cups soft white whole wheat flour
• 4 tsp cornstarch
• 1 Tbsp baking powder
• 1 Tbsp ground cinnamon
• ½ tsp ground nutmeg
• ½ tsp ground ginger
• 1 tsp salt
• ½ cup coconut oil, melted and cooled slightly
• 3 ½ cups pumpkin puree, (one 29 oz. can)
• 4 tsp vanilla extract
• 2 cups pure maple syrup
• 3 cups healthier chocolate chips
• 1 ½ cups chopped walnuts (optional)

Instructions

• The dough will be VERY soft. You may have to refrigerate it for 30 minutes before baking. Don't add too much flour or cookies will be dry.
• To prepare the cookie dough, whisk together the flour, cornstarch, baking powder, cinnamon, nutmeg, ginger and salt in a medium bowl. In a separate bowl, whisk together the oil, pumpkin, and vanilla. Stir in the pure maple syrup. Add the flour mixture, stirring just until incorporated. Stir in chocolate chips.
• Preheat the oven to 375°, Grease cookie sheet. Place 15 cookies on sheet with cookie scoop. Flatten with a fork.
• Bake at 375°F for 9 minutes. Cool on a wire rack.
• Do NOT overbake these cookies - especially if you are going to freeze them!
• Honey or agave may be substituted for the pure maple syrup. You may need to cut down the flour if necessary.