Healthy Chewy Pumpkin Chocolate Chip Cookies

• ½ C Country Crock Olive Oil stick butter, room temperature
• ½ C Stevia
• ¾ C coconut sugar (or brown sugar)
• ⅓ C canned pumpkin, room temperature
• 1 tsp vanilla
• 1¾ C all-purpose flour
• ¾ tsp baking soda
• ¼ tsp baking powder
• ¼ tsp salt
• 1 tsp cinnamon
• ¼ tsp nutmeg
• ½ C sugar-free chocolate chips*

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
2. Cream the butter and sugars together until light and fluffy, about one minute. Add in the pumpkin and vanilla, creaming until smooth.
3. Whisk together the flour, baking soda, baking powder, salt, cinnamon, and nutmeg until combined, then slowly incorporate into the wet ingredients. Use a rubber spatula to fold in the chocolate chips.
4. Scoop 1 tablespoon-sized balls of cookie dough onto the prepared baking sheet (there should be 12 per sheet) and bake for 9 minutes. Immediately sprinkle with sea salt and let cool on the baking sheet for 5 minutes before transferring to a cooling rack to finish cooling.

*To keep this recipe truly dairy-free/vegan, you can swap the sugar-free chocolate chips for vegan chocolate chips.

Nutrition facts are a calculated estimate of one cookie.