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 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
