Pumpkin Chocolate Chip Cookies (Chickpea Edition)
Fall baking doesn’t have to be fussy to feel special. These Pumpkin Chocolate Chip Cookies are soft, satisfying, and made with simple, wholesome ingredients — including chickpeas, oats, and almond butter. They come together quickly in the food processor and are perfect for snack time, lunchboxes, or a cozy afternoon treat. With a little fiber, a little protein, and just enough sweetness, they strike that ideal balance of nourishing and delicious.
Pumpkin Chocolate Chip Cookies (Chickpea Edition)
Ingredients
- 1 cup rolled oats
- ½ cup chopped pecans (plus extra for topping)
- 2 teaspoons pumpkin pie spice
- 1 (15 oz) can chickpeas, drained & rinsed
- ½ cup pumpkin purée
- ½ cup almond butter
- ¼ to ½ cup maple syrup (adjust to taste)
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup almond flour
- 1 cup chocolate chips (plus extra for topping)
- Optional: flaky sea salt for finishing
Instructions
- Preheat oven to 375°F. Line a baking sheet with parchment paper.
- In a food processor, pulse oats into a coarse flour. Add pecans and pulse a couple more times to roughly chop.
- Transfer oat/pecan mixture to a large bowl. Add the pumpkin pie spice, and mix to combine.
- In the same food processor, blend chickpeas, pumpkin, almond butter, maple syrup, vanilla, and salt until smooth.
- Add purée to the dry mixture. Stir well to combine.
- Mix in almond flour until incorporated, then fold in chocolate chips.
- Scoop dough onto the prepared baking sheet using an ice cream scoop or large spoon. The cookies won’t spread much, so you can place them fairly close together.
- Gently flatten the tops and add extra pecans and chocolate chips if you’d like.
- Bake for 15 minutes. Sprinkle with flaky sea salt while still warm.
- Cool slightly and enjoy.
