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Pumpkin Chocolate Chip Chickpea Cookies

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. 

Prep Time
5 mins
Cook Time
5 mins
Total Time
17 mins
Servings: 22 cookies
Calories: 113 kcal
Course: Baked Goods
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF and line two cookie sheets with parchment paper, or a silicone mat.
  2. 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.
  3. 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.
  4. Remove blade from processor bowl and fold in chocolate chunks and mini chips
  5. 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
  6. Bake cookies for 11-14 minutes, or until tops slightly crack – cookies will remain soft in the middle.
  7. 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

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

% 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.