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 – you can use store bought or make it using this simple recipe that uses just 4 ingredients!
- baking soda
- salt
- 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:
- soft
- a little fudgy
- chocolate-y
- pumpkin spice-y
- nut-free
- kid-approved!
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!
Xx Ashley
PrintPumpkin 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 minutes
- Cook Time: 12 minutes
- Total Time: 17 minutes
- Yield: 22 cookies 1x
- Category: cookies
- Method: bake
- 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
- 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
*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
Nutrition
- 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
Keywords: allergy friendly snacks, chickpea cookies, healthy pumpkin desserts
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Lisa @ RunWiki says
These look so good! They must be so moist and gooey. Great after school snack for my kids. I Pinned it for later!
Ashley says
They are so good it’s hard to stop at just one! Thankfully they are made with wholesome ingredients so I don’t feel too bad 😉 Thanks for pinning Lisa!!
GiGi Eats says
Lets play TOSS THESE DELICIOUS COOKIES in my MOUTH!!!
★★★★★
Ashley says
LOL. Come on over! That would make for a hilarious afternoon 😀
Beverley @ sweaty&fit says
ahhh im drooling thinking of these cookies. i don’t know what i love more – the use of chickpeas or the addition of pumpkin with chocolate!
Ashley says
Haha, thanks Beverley!
Shashi at RunninSrilankan says
OHMEGAWSH – I ADORE your use of chickpeas in these – they don’t just look insanely mouthwatering, they are making my mouth water!
Ashley says
Haha, thanks Shashi! They definitely help me get in my daily chocolate fix! 😉
Sam @ PancakeWarriors says
Ok chickpeas and pumpkin, these are my kind of cookies!! I love the chocolate chips, but I’m the same way, I just eat the chocolate chips as I’m taking pictures. It’s really the best part about photographing them 🙂
Ashley says
I could snack on chocolate chips like potato chips! Sometimes I take a leftover bag to keep in my desk at work for that pm chocolate craving 😉
Food Blogger Club says
These pumpkin chocolate chip cookies look amazing! Can’t wait to try them for breakfast just like you did …. with almond butter drizzle on top. Yum!!
★★★★★
Ashley says
Love having chocolate for breakfast! 🙂
Monica Nelson says
OH MY! This is right up my alley! Funny I just posted my chickpea recipe the other day. YUM!! Hope to make them soon.
Ashley says
Great minds think alike! 😉 Thanks, Monica!
Shannon says
Yummmm!!! I haven’t dove into my pumpkin stash yet! I’m going to have to start!
Ashley says
It’s so hard not to when Pinterest is already filling up with tons of ideas!! 🙂 I blame Starbucks and the early arrival of the PSL 😉
Pal says
So I made these with prunes instead of dates, cashew/almond butter combo, and flax instead of chia seeds…. They were GREAT and even better after a couple of days in the fridge 😀
★★★★★
Ashley says
Yay! <3 So glad. Thanks for posting your subs!! Xoxo
Georgie says
Yum! Chickpeas are total rockstars and I’ve been loving them in sweets lately. I cannot wait for pumpkin season either so … yeah these are going on my “to-bake” list asap. Pumpkin pie is a classic and probably my favorite pumpkin dessert of all time.
Ashley says
They really can be used for so much! Let me know if you make them! 🙂 <3