Description
Easy pumpkin spice cookies made with chickpeas and almond flour, naturally sweetened with maple syrup. Perfect for a healthy snack or dessert!
Ingredients
- 1 15-oz can chickpeas, drained and rinsed
- ½ cup sunflower seed butter (or sub another neutral nut or seed butter)
- ½ cup pumpkin purée (not pumpkin pie filling!)
- ¼– ⅓ cup pure maple syrup
- 1 tsp pumpkin pie spice
- ½ tsp baking powder
- ½ cup Bob’s Red Mill Super-Fine Almond Flour
Instructions
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Add all ingredients except the almond flour to a blender and pulse until well combined, pausing and scraping down the excess on the sides with a rubber spatula to ensure even consistency. It should resemble a creamy sticky dough.
- Transfer the blender contents to a bowl and stir in the almond flour until well-combined and scoopable.
- With a cookie scoop, scoop the dough into ~1.5 TBS balls and place them on parchment paper. The batter should make about 16- 18 cookies.
- Transfer the cookie sheet to the oven and bake for 20-25 minutes, until golden brown on the bottom and firm to the touch. Serve after briefly cooling!
- Store the leftover cookies in an airtight container in the fridge for up to one week and freeze them for long term storage.
Notes
Cookies will appear under-done when first removed from the oven. They will firm up after cooling briefly!
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Snack, Dessert
- Method: Blender, Oven-Bake
- Cuisine: Vegan, Oil-Free, Gluten-Free, Refined-Sugar-Free