Ingredients
Scale
- 1 can chickpeas, rinsed and drained
- 1/2 cup pumpkin purée
- 1/2 cup nut butter (such as peanut or almond butter)
- 1/3 cup maple syrup or honey
- 1 tsp vanilla extract
- 1 tbsp pumpkin pie spice
- 1 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup chocolate chips
Instructions
- Step 1: Prep Oven – Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Step 2: Blend Base – In a food processor, blend the rinsed chickpeas, pumpkin purée, nut butter, maple syrup, and vanilla extract until completely smooth.
- Step 3: Add Spices – Add the pumpkin pie spice, cinnamon, baking soda, and salt to the chickpea mixture, pulsing until well combined.
- Step 4: Fold Chocolate – Gently fold in the chocolate chips using a spatula.
- Step 5: Shape Cookies – Scoop portions of the dough onto the prepared baking sheet and flatten them slightly into cookie shapes.
- Step 6: Bake – Bake for 12 to 15 minutes until the edges are set.
- Step 7: Cool and Serve – Allow the cookies to cool completely on the baking sheet before serving.
Notes
Store leftover cookies in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 140 kcal
- Sugar: 7 g
- Sodium: 110 mg
- Fat: 6 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 0 mg
Keywords: pumpkin spice cookies, flourless cookies, chickpea cookies, healthy baking, autumn dessert