Pumpkin Chickpea Chocolate Chip Cookies {Gluten-& Oil-free}
- Prep Time: 20 mins
- Cook Time: 18 mins
- Total Time: 38 minutes
- Yield: 12
- Category: Dessert
- Cuisine: Vegan
Ingredients
- 1 tbsp of chia seeds + 3 tbsps water
- 12 soft pitted medjool dates (soaked in hot water for 10 mins then drained)
- 1 can cooked unsalted chickpeas (drained and rinsed)
- 1 cup gluten-free rolled oats (roughly ground in recipe)
- 1/2 of cup pumpkin purée
- 1 tbs baking powder
- 1 tsp baking soda
- 1 tsp vanilla extract
- 1-1 1/2 tsp pumpkin pie spice
- ½ cup vegan chocolate chips
Instructions
- Preheat oven to 400 F and line a baking sheet with parchment paper. Mix the chia seeds with the water and allow it to sit for 15 mins to thicken.
- Blend all ingredients except the chocolate chips in a food processor, until smooth.
- Mix in the chocolate chips (in that bowl or in another if easier).
- Scoop 2 tbsp sized rounds onto a baking sheet and flatten them out to about 1/3″ thick.
- Bake for 18-20 minutes.
- Cool then dig in.
Notes
Recipe adapted from my http://staging.naderboraie.com/2016/07/chickpea-chocolate-chip-cookies/