Pumpkin Chickpea Chocolate Chip Cookies, Vegan & Gluten-Free
One of my favorite fall activities is adding a little pumpkin puree and pumpkin pie spice to my top recipes and seeing what kind of cozy magic happens. Ok, recipe testing is a little more involved than that, but 9 times out of 10, those two ingredients are a welcome addition.
Case and point: today’s Vegan & Gluten-Free Pumpkin Chickpea Chocolate Chip Cookies. The recipe is based on my original chickpea chocolate chip cookies, which have been a big reader hit since they’re gluten-free and the base is actually chickpeas instead of flour so they’re extra ooey-gooey. If you’ve made them before, you know what I’m talking about!
The new version I’m sharing today has the same melt-in-your mouth texture, plus the warm and cozy flavors of pumpkin pie. I think they’re best enjoyed with a glass of warm almond milk or a pumpkin spice latte.
I used just a little maple syrup and coconut sugar to sweeten the cookies, so they’re lower in sugar than the average seasonal treat, making them a perfect kid’s Halloween party snack! When I told Baby V that these cookies were made of chickpeas, she thought that was hilarious and couldn’t possibly be true- which I’m taking as a major compliment!
- 1 cup cooked chickpeas
- ⅓ cup pumpkin puree
- ¼ cup chickpea flour
- 3 tablespoons coconut sugar
- 2 tablespoons creamy almond butter
- 2 tablespoons maple syrup
- 2 tablespoons coconut oil, melted
- 1 tablespoon pumpkin pie spice
- 2 teaspoons vanilla extract
- ¼ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon salt
- ½ cup chocolate chips
- Preheat the oven to 350°F. Grease a baking sheet or line it with parchment paper.
- Place all the ingredients (except the chocolate chips) in a blender and blend until smooth. Transfer the batter to a bowl and fold in the chocolate chips.
- Scoop a heaping tablespoon of batter onto the baking sheet. Repeat until all the batter is used.
- Bake for 18-20 minutes, until the edges of the cookies are slightly firm. Let the cookies cool completely (they'll firm up as they cool) before enjoying.
If you like this recipe, you’ll love all the warm and cozy recipes in the fall and winter chapters of my new cookbook, The Colorful Family Table! Have you preordered your copy and gotten the instant bonuses yet? Grab yours here!
