pumpkin chickpea chocolate chip cookies
I unapologetically love everything about pumpkin. Like, everythinggggg. I have big plans for quite a few pumpkin recipes this fall season - and you know they’ll all either pass the test for being low in sugar and/or having some protein in them. First up, I pumpkin-fied my chickpea almond butter cookies into PUMPKIN CHICKPEA CHOCOLATE CHIP COOKIES. They are grain-free, flourless, packed with protein, have no refined sugar in them and taste superrrr doughy.
If you have not already tried my pumpkin snickerdoodle cookies - definitely give those a try too.
INGREDIENTS:
1 can garbanzo beans (15 oz), drained and rinsed
½ cup Kween pumpkin spice granola butter (you can replace with almond butter, but the granola butter will take this recipe to the next level)
¼ cup maple syrup
2 tbsp pumpkin purée
1 tsp baking powder
Chocolate chips
INSTRUCTIONS:
Preheat oven to 350 F. Throw all the ingredients (except chocolate chips) in a food processor and turn it on high. Once everything is mixed together to form a hummus-like consistency, add in chocolate chips. Get your hands wet and roll cookie dough mix into 9 balls. Put the cookie dough balls in the freezer to firm up for 20 minutes. After 20 minutes, press down each cookie gently with a fork, to flatten and sprinkle more chocolate chips over top. Bake for 12 minutes. Let cool completely and store in the fridge. They are a very doughy consistency, so they will be best eaten cold, out of the fridge.