Grain-Free Pumpkin Chocolate Chip Cookies

Rinsed and drain GOYA® Chick Peas (2 cups) then add them to bowl of food processor. Pulse 2-3 times to until chickpeas are well ground, but not quite pureed.

Add the Canned Pumpkin Purée (1 cup) , Almond Butter (4 Tbsp) , Honey (1/2 cup) , Flaxseed Meal (2 Tbsp) , Vanilla Extract (1 tsp) , Simply Organic Cinnamon, Ground (1 tsp) , Baking Powder (1/2 tsp) , Baking Soda (1/2 tsp) , Ground Ginger (1/2 tsp) , Salt (1/2 tsp) , all but the chocolate chips, and process until smooth.

Pour the mixture into medium bowl, then fold in the Dark Chocolate Chips (1 cup) , cover and refrigerate for at least 1 hour.