Cooking Instructions
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Step 1
Rinsed and drain
Canned Chickpeas (400 g)
then add them to bowl of food processor. Pulse 2-3 times to until chickpeas are well ground, but not quite pureed.
Step 2
Add the
Canned Pumpkin Purée (225 g)
,
Almond Butter (80 g)
,
Honey (170 g)
,
Flaxseed Meal (20 g)
,
Vanilla Extract (5 mL)
,
Ground Cinnamon (3 g)
,
Baking Powder (3 g)
,
Baking Soda (2 g)
,
Ground Ginger (as needed)
,
Salt (3 g)
, all but the chocolate chips, and process until smooth.
Step 3
Pour the mixture into medium bowl, then fold in the
Dark Chocolate Chips (175 g)
, cover and refrigerate for at least 1 hour.
Step 4
Preheat the oven to 375 degrees F (190 degrees C) and line baking sheet with parchment paper. Once dough is set, use small spoon and scoop heaping spoonfuls on to the baking sheets.
Step 5
Place the cookies in the oven and bake for 18-20 minutes or until edges are golden brown. Keep an eye on cookies as they bake, you want them to be slightly firm, but of course not burnt! Let cookies cool on the baking sheet, then eat! Or remove and store in an airtight container. Serve and enjoy!
