Pumpkin Chocolate Chip Chickpea Cookies
User Reviews
5
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Prep Time
5 mins
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Cook Time
12 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
Description
Pumpkin Chocolate Chip Chickpea Cookies start by processing chickpeas and dates into a smooth base before blending in sunflower seed butter, pumpkin puree, spices, protein powder, and cocoa. Chia seeds add binding and texture. After folding in chocolate chunks and mini chips, the dough is scooped onto cookie sheets and baked until just set with cracked tops. These cookies retain a soft, tender middle complemented by the rich chocolate bits.
The flavor highlights pumpkin spice and cocoa notes with subtle sweetness from dates. The texture is moist and chewy, distinct from traditional flour cookies due to the chickpea base and nut butter. These may appeal to those looking for a treat with plant-based ingredients and added protein.
The cookies are best cooled completely before storing. Adjust sweetness by adding sugar if desired. A food processor or powerful blender is recommended for thoroughly breaking down chickpeas and dates for a smooth dough.
Use plant-based chocolate protein powder for best results; whey protein has not been tested.Swapping protein powder for additional cocoa and gluten-free or oat flour has not been tested but may work.Adding 2 tablespoons of sugar can increase sweetness, as these cookies are mildly sweet as written.Ensure chickpeas and dates are well processed for a smooth dough; scrape blender sides as needed.Cool cookies completely before storing to retain texture and freshness.
Ingredients
- 14 oz chickpeas drained & rinsed well, canned
- 8 date pitted* (about 150g, large, Medjool
- 1/2 cup sunflower seed butter or other natural nut butter
- 1/3 cup pumpkin canned pumpkin, puree
- 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 chocolate chunks dairy-free, chopped
- 1/4 cup mini chocolate chips dairy-free
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
- Use plant-based chocolate protein powder for best results; whey protein has not been tested.
- Swapping protein powder for additional cocoa and gluten-free or oat flour has not been tested but may work.
- Adding 2 tablespoons of sugar can increase sweetness, as these cookies are mildly sweet as written.
- Ensure chickpeas and dates are well processed for a smooth dough; scrape blender sides as needed.
- Cool cookies completely before storing to retain texture and freshness.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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