As promised on Monday, today’s recipe is for a No Grain, No Refined Sugar, No Cholesterol, Gluten Free and yet still tasty, Pumpkin Chocolate Chip Cookie! Whew, that was a mouthful.
Before I dive into these yummy Grain Free Pumpkin Chocolate Chip Cookies, I wanted to thank all of you who have taken the time to browse my site, “Like” me on Facebook, share the link with your friends/family, and for your overall support. It means so very much to me, because of you, I am both encouraged and excited about this new venture!
I stumbled across these yummy pieces of goodness several months ago when looking for a flour/grain free cookie. I keep a pretty decent stock of chickpeas as I add them to my daily lunch salad and I had a can of Trader Joe’s Organic Pumpkin Puree that I was looking for an excuse to use, so these cookies were the perfect solution.
I think three may have been a little ambitious for one weekend, but I’m happy to say that overall it was pretty successful. In an effort to get these sweets (albeit healthy) out of the house, I sent three platefuls with Josh to work. It was a bit nerve-wrecking and exciting to get the feedback from his co-workers.
There are still a few adjustments I want to try out on the Sweet Potato Brownies before posting them, but the flavor is wonderful, the texture just needs a bit of work.
- Chickpeas are naturally low in fat, high in dietary fiber and rich in vitamins and minerals.
- They also provide a unique supply of Antioxidants, containing nutrients like Vitamin C, Vitamin E, beta-carotene, and manganese.
- Adding chickpeas into regular diet can help manage weight, boost intestinal health and reduce risk of developing type 2 diabetes.
- Studies have shown chickpeas to help decrease cardiovascular risks as well as help regulate blood sugar.
- Chickpeas can help reduce cholesterol levels, elevated cholesterol levels increases risk for stroke or heart attack.
No Grain Pumpkin Chocolate Chip Cookies
Ingredients
- 2 cups canned chickpeas rinsed and drained
- 1 cup pumpkin puree
- 1/4 cup almond butter
- ½ cup honey
- 2 tablespoons flax meal
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ¾ tsp baking powder
- ½ tsp baking soda
- ½ tsp ground ginger
- ½ tsp salt
- 1 cup dark chocolate chips
Instructions
- Rinsed and drain chickpeas, then add them to bowl of food processor. Pulse 2-3 times to until chickpeas are well ground, but not quite pureed.
- Add the next ten ingredients, all but the chocolate chips, and process until smooth.
- Pour the mixture into medium bowl, then fold in the chocolate chips, cover and refrigerate for at least 1 hour (longer is fine).
- Preheat the oven to 375 degrees and line baking sheet with parchment paper. Once dough is set, use small spoon and scoop heaping spoonfuls on to the baking sheets.
- 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! (Bake time will depend on the size of your cookies, I made smaller cookies and got 42, if your cookies are larger you will need to bake for additional 2-4 minutes)
- Let cookies cool on the baking sheet, then EAT! Or remove and store in an airtight container. Enjoy!
Nutrition
Recipe adapted from Keepin’ It Kind’s Flourless Pumpkin Chocolate Chip Cookies.
Nutritional Benefits taken from WHFoods.com and LIVESTONG.com.