Pumpkin Chocolate Chip Chickpea Cookies

• Produce

  • 14 oz Chickpeas, canned
  • 8 Medjool dates, large pitted
  • 1/3 cup Pumpkin puree

• Canned Goods

  • 2 scoops Chocolate protein powder* (i used aloha, vegan

• Baking & Spices

  • 1 tsp Baking powder
  • 1 tsp Cinnamon
  • 2 tsp Pumpkin spice
  • 1/2 tsp Salt

• Nuts & Seeds

  • 2 tbsp Chia seeds

• Dairy

  • 1/2 cup Sunflower seed butter

• Other

  • ½ cup Enjoy Life Mega Chunks, chopped

Found on fitmittenkitchen.com

Description

Ingredients

• 14 oz canned chickpeas, drained & rinsed well
• 8 large medjool dates, pitted*
• ½ cup sunflower seed butter (or other natural nut butter)
• ⅓ cup pumpkin puree
• 2 TBS chia seeds
• 2 scoops (1/3 cup) vegan chocolate protein powder* (I used Aloha)
• 2 tsp pumpkin spice
• 1 tsp cinnamon (optional)
• 1 tsp baking powder
• ½ tsp salt
• ½ cup Enjoy Life Mega Chunks, chopped
• (optional, 3 TBS dairy-free mini chips)

Directions

• Preheat oven to 350 degrees Fahrenheit and line two cookie sheets with parchment paper, or a silicone mat.
• In a food processor, or good blender, process drained chickpeas until broken down into flour-like consistency. Add the pitted dates and process completely broken down, about 30 seconds.
• Add in the sunflower seed butter (or nut butter or choice) and pumpkin puree. Process again, about 30 seconds
• Add in chia seeds, protein powder, baking powder and salt and process until just combined.
• Remove blade from processor bowl and fold in chocolate chunks.
• Using cookie scoop (or a rounded tablespoon) drop cookies onto prepared baking sheet.Flatten cookies slightly with wet fingers. Top with mini chocolate chips if using.
• Bake cookies for 11-14 minutes, or until edges have slightly browned. Cookies will be soft in middle.
• Allow cookies to cool on baking sheet for 5 minutes before transferring to wire rack.Allow cookies to cool completely before storing in airtight container in fridge. Cookies should keep fresh in fridge up to 10 days

Nutrition