These healthier gluten-free cookies are lower in calories, fat, and carbohydrate than the traditional recipe – with all the flavor! Eat straight from the oven or serve cold from the refrigerator!

Pumpkin Chocolate Chip Cookies will ALWAYS remind me of Gestational Diabetes. When I was pregnant with our twins, I failed the first screening test and had to go back for the four-hour test. My spidey sense went off in the doctor’s office that day. I was positive I was going to get a diagnosis of Gestational Diabetes. I knew that once the diagnosis came I would adhere to the diet like a vigilante for my babies. BUT – before the diagnosis came – I went on a sugar bender for a few hours. I devoured the pumpkin chocolate chip cookies I had made the day before and if memory serves, I ate a hot fudge sundae at Baskin Robins that night. Ahh, the Baskin Robins sundae, my only pregnancy craving. 

My son tried these cookies and asked (when there was still a full plate of cookies) if I could make some more when they were gone. Pleasing the hard to palatably please, always a good sign. In my opinion, pumpkin chocolate chip cookies are most divine when served right out of the oven or cold out of the refrigerator. 

Similar to the pumpkin chocolate chip muffin I recently created, I used ground oats in place of flour. If your oats are certified gluten-free, you can bake yourself a gluten-free cookie with this recipe! I also used plain Greek yogurt (whole milk variety) for oil and reduced/replaced sugar with maple syrup. These changes resulted in a reduction in the fat, carbohydrate, and calorie content of the muffins.