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Aligned Health Practice is to impart nutrition knowledge and skills to individuals, apply evidence-based research during the healthcare process, take part on the inter-professional healthcare team, and guide many in creating individualized and sustainable practices that align one’s physical, mental, and social well-being.


Healthier Pumpkin Cookies

Fluffy, soft, and filled with flavor! These cookies are a family favorite and are made with pumpkin, spices, pure maple syrup, egg, whole-wheat flour, and unsweetened applesauce. No worries, I still mix in some chocolate chips (because why not??). Other than the chocolate chips, all ingredients are dairy-free; the chocolate chips can be traded for vegan chocolate chips to make the whole recipe dairy-free.



½ cup Pumpkin puree

¼ cup Unsweetened applesauce

1 medium Egg

1 tsp Vanilla extract

½ cup Whole wheat flour

½ cup All-purpose flour

1 tsp Baking powder

¼ tsp Baking soda

2 tsp Cinnamon

1/2 tsp Nutmeg

1/2 tsp Ground ginger

1/2 tsp Allspice

½ cup Mini chocolate chips


  1. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and grease with cooking spray.

  2. In a large bowl, mix wet ingredients until smooth.

  3. In a medium bowl, whisk together the dry ingredients (except the chocolate chips).

  4. Add the dry ingredients into the wet ingredients and mix until dough forms. Gently fold in the mini chocolate chips.

  5. Place 1-tbsp dollops on the lined baking sheet, evenly spacing out each dollop. There should be about 11-12 dollops.

  6. Bake cookies for 8-10 minutes.

  7. Pull out of oven and allow cookies to cool. They will still cook when pulled out of the oven, so do not worry if cookies seem a little underdone.


Servings: 12 cookies

Serving size: 1 cookie

Image by Ella Olsson


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