Grain-Free Pumpkin Chocolate Chip Cookies

Recipe

12 INGREDIENTS • 5 STEPS • 1HR 30MINS

Grain-Free Pumpkin Chocolate Chip Cookies

4.7

3 ratings

No Grain Pumpkin Chocolate Chip Cookies, gluten-free and no refined sugar! Loaded with chickpeas, pumpkin, almond butter, honey and chocolate chips.

Grain-Free Pumpkin Chocolate Chip Cookies

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Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

No Grain Pumpkin Chocolate Chip Cookies, gluten-free and no refined sugar! Loaded with chickpeas, pumpkin, almond butter, honey and chocolate chips.

1HR 30MINS

Total Time

$0.68

Cost Per Serving

Ingredients

Servings

12

US / Metric

2 cups

Canned Chickpeas, rinsed, drained, cooked

1 cup

Canned Pumpkin Purée

1/4 cup

1/2 cup

2 Tbsp

Flaxseed Meal

1 tsp

Vanilla Extract

1 tsp

Ground Cinnamon

3/4 tsp

Baking Powder

1/2 tsp

Baking Soda

1/2 tsp

1/2 tsp

1 cup

Dark Chocolate Chips

Nutrition Per Serving

VIEW ALL

Calories

190

Fat

7.0 g

Protein

4.4 g

Carbs

29.8 g

Grain-Free Pumpkin Chocolate Chip Cookies

Save

Lemons and Basil

Hi, I'm Karlee. With my love for cooking I hope to inspire you in your cooking adventures the way so many other food blogs have inspired me!

http://lemonsandbasil.com/

Cooking InstructionsHide images

step 1

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

step 1 Rinsed and drain Canned Chickpeas (2 cups), 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 (1 cup), Almond Butter (1/4 cup), Honey (1/2 cup), Flaxseed Meal (2 Tbsp), Vanilla Extract (1 tsp), Ground Cinnamon (1 tsp), Baking Powder (3/4 tsp), Baking Soda (1/2 tsp), Ground Ginger (1/2 tsp), Salt (1/2 tsp), all but the chocolate chips, and process until smooth.

step 2 Add the Canned Pumpkin Purée (1 cup), Almond Butter (1/4 cup), Honey (1/2 cup), Flaxseed Meal (2 Tbsp), Vanilla Extract (1 tsp), Ground Cinnamon (1 tsp), Baking Powder (3/4 tsp), Baking Soda (1/2 tsp), Ground Ginger (1/2 tsp), Salt (1/2 tsp), all but the chocolate chips, and process until smooth.

step 3

Pour the mixture into medium bowl, then fold in the Dark Chocolate Chips (1 cup), 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 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!

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!

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