Imagine a cookie that tastes like pure decadence but secretly packs a nutritional punch - welcome to the world of Pumpkin Chocolate Chip Chickpea Cookies! These mind-blowing treats are about to revolutionize your dessert game, proving that healthy and delicious can coexist in one irresistible bite. Whether you're a health-conscious foodie, a chocolate lover, or someone looking to sneak more nutrients into your diet, these cookies are your ultimate game-changer.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 12 cookies
Ingredients
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ cup pumpkin puree
- ½ cup almond butter
- ½ cup honey or maple syrup
- 1 tsp vanilla extract
- ½ tsp baking soda
- ½ tsp cinnamon
- ½ cup chocolate chips
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
- In a food processor, add the drained and rinsed chickpeas, pumpkin puree, almond butter, honey (or maple syrup), and vanilla extract. Blend until the mixture becomes completely smooth and no whole chickpeas remain, scraping down the sides as needed.
- Add baking soda and cinnamon to the food processor and pulse a few times to incorporate evenly into the mixture.
- Transfer the mixture to a mixing bowl and gently fold in the chocolate chips using a spatula, ensuring they are distributed throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Slightly flatten each cookie with the back of a spoon or your fingertips.
- Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store the cookies in an airtight container at room temperature for up to 5 days, or refrigerate for up to a week.
Tips
- Ensure your chickpeas are thoroughly drained and rinsed to prevent any bean-like flavor from interfering with the cookie's taste.
- Use a high-powered food processor to achieve a completely smooth batter - no chickpea chunks allowed!
- Don't skip flattening the cookies before baking; this helps them spread and create a more traditional cookie texture.
- For extra richness, use dark chocolate chips which complement the pumpkin's earthy flavor.
- If the dough feels too wet, refrigerate for 15-20 minutes before scooping and baking.
- Allow cookies to cool completely to let them firm up and develop the perfect chewy texture.
Nutrition Facts
Calories: 160kcal
Carbohydrates: 18g
Protein: 5g
Fat: 9g
Saturated Fat: 2g
Cholesterol: 0mg
