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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.
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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
Canned Chickpeas
2 cups
Canned Chickpeas, rinsed, drained
Honey
1/2 cup
Flaxseed Meal
2 Tbsp
Flaxseed Meal
Ground Cinnamon
1 tsp
Ground Cinnamon
Baking Powder
1 tsp
Baking Powder
Baking Soda
as needed
Baking Soda
Ground Ginger
as needed
Salt
as needed
Nutrition Per Serving
VIEW ALL
Calories
190
Fat
7.0 g
Protein
4.4 g
Carbs
29.8 g
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Grain-Free Pumpkin Chocolate Chip Cookies
Save
author_avatar
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 (4 Tbsp), Honey (1/2 cup), Flaxseed Meal (2 Tbsp), Vanilla Extract (1 tsp), Ground Cinnamon (1 tsp), Baking Powder (1 tsp), Baking Soda (as needed), Ground Ginger (as needed), Salt (as needed), all but the chocolate chips, and process until smooth.
step 2 Add the Canned Pumpkin Purée (1 cup), Almond Butter (4 Tbsp), Honey (1/2 cup), Flaxseed Meal (2 Tbsp), Vanilla Extract (1 tsp), Ground Cinnamon (1 tsp), Baking Powder (1 tsp), Baking Soda (as needed), Ground Ginger (as needed), Salt (as needed), 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!
Tags
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Dairy-Free
American
Gluten-Free
Shellfish-Free
Cookies
Vegetarian
Dessert
Pumpkin
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