Pumpkin Chocolate Chip Chickpea Cookies
User Reviews
5.0
21 reviews
Excellent
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Prep Time
5 mins
-
Cook Time
5 mins
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Total Time
17 mins
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Servings
22 cookies
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Calories
113 kcal
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Course
Baked Goods
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Cuisine
American
Pumpkin Chocolate Chip Chickpea Cookies
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These Pumpkin Chocolate Chip Chickpea Cookies are a great allergy-friendly recipe. No flour used, sweetened with dates, and made with sunflower butter for a nut-free healthy treat.
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Ingredients
- 14 oz canned chickpeas drained & rinsed well
- 8 large Medjool dates pitted* (about 150g)
- 1/2 cup sunflower seed butter or other natural nut butter
- 1/3 cup pumpkin puree canned pumpkin
- 2 TBS chia seeds
- 1/3 cup vegan chocolate protein powder*
- 2 TBSP unsweetened cocoa powder or cacao powder
- 2 tsp pumpkin spice
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dairy-free chopped chocolate chunks
- 1/4 cup dairy-free mini chocolate chips
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Instructions
- Preheat oven to 350ºF and line two cookie sheets with parchment paper, or a silicone mat.
- In a food processor or high-powered blender, process drained chickpeas until broken down into flour-like consistency. Add the pitted dates and process completely broken down, about 30 seconds.
- Add the sunflower seed butter (or nut butter of choice) and pumpkin puree; process again, about 30 seconds. Add chia seeds, protein powder, baking powder and salt and process until just combined.
- Remove blade from processor bowl and fold in chocolate chunks and mini chips
- Using medium cookie scoop (or a rounded tablespoon) drop cookies onto prepared baking sheet and flatten cookies slightly with palm. Top with extra mini chocolate chips if desired
- Bake cookies for 11-14 minutes, or until tops slightly crack – cookies will remain soft in the middle.
- Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack. Be sure cookies have cooled completely before storing in airtight container in fridge. Cookies should keep fresh in fridge for about 1 week.
Notes
- *It's best to use a chocolate plant based protein powder here. I did not test with whey. If looking to omit the protein powder, I have not tested this way but I suggest using 1/3 cup cocoa powder total and adding in 2-3 TBSP of a flour like 1:1 gluten-free flour or oat flour. I made these cookies in a food processor, but could be made in a powerful blender as well. Just make sure your chickpeas and dates get broken down – you may have to scrape down the sides of the blender often. These cookies aren't super sweet as written but you could add 2 TBSP of granulated sugar (coconut, brown, cane, etc.) if you'd like. Nutrition information calculated with additional mini chips
- blender
- blender
Nutrition Information
Show Details
Serving
1Cookie
Calories
113kcal
(6%)
Carbohydrates
17g
(6%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
Cholesterol
2mg
(1%)
Sodium
161mg
(7%)
Fiber
3g
(12%)
Sugar
9g
(18%)
Nutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 113 kcal
% Daily Value*
| Serving | 1Cookie | |
| Calories | 113kcal | 6% |
| Carbohydrates | 17g | 6% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 2mg | 1% |
| Sodium | 161mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
21 reviews
Excellent
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