These Pumpkin Chocolate Chip Chickpea Cookies are a great kid-friendly snack! Made with chickpeas, sunflower seed butter, pumpkin puree, and chocolate protein powder. Gluten-free, vegan and nut-free.
*Photos and post updated 2018.
I’ve recently been going back into the FMK archives and updating some old recipes and posts – hope you don’t mind! I like to think that *most* of my older recipes are still great go-to’s but typically it’s the photography that is lacking. I find recipes that either need a little visual facelift or recipe tweaking, due to that fact I was still in the beginning stages of my blog learning as I went.
Last year I made these chickpea cookies for my mom’s dance studio open house because she needed an allergy friendly recipe for the kids. They’re flourless, vegan, gluten-free AND nut-free so I was covering all of the bases. When I taste tested one (for quality control reasons, of course) I remember thinking, “Gosh these are so good! But these pictures do not do them justice!”
This recipe was first published in August of 2015 – over three years ago! I can hardly believe it. My photography has come a long way since then and I needed to update the pictures so you could all see what you have been missing!
The recipe was actually great as written. The only thing I added was a touch more cocoa powder!
Pumpkin Chocolate Chip Chickpea Cookies
what you need
- canned chickpeas
- pumpkin pureé
- sunflower butter (or nut or seed butter of choice)
- medjool dates
- chia seeds
- vegan protein powder
- cocoa powder or cacao powder
- pumpkin spice
- baking soda
- mini chocolate chunks
- mini chocolate chips
This recipe is best made in a food processor so the chickpeas and dates can really get broken down together. If you have a high powered blender (i.e. Vitamix) then you should be okay to use that instead – you may just need to do some more scraping down the sides of the container.
Everything is processed together until the batter comes together at the end, then you’ll remove the sharp S-blade and fold in the chocolate chips.
The batter is thick and a little sticky, but the cookies will bake up nicely.
These cookies are:
- a little fudgy
- pumpkin spice-y
Have questions about the recipe? Comment below and I’ll respond here!
And if you make this recipe, I’d love if you could leave a comment and review on the blog or Pinterest!
- 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
- 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.
*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
- Serving Size: 1 Cookie
- Calories: 113
- Sugar: 9
- Sodium: 161
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 17
- Fiber: 3
- Protein: 4
- Cholesterol: 2
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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