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5 from 1 vote

No Grain Pumpkin Chocolate Chip Cookies

No Grain Pumpkin Chocolate Chip Cookies, gluten free and no refined sugar! Loaded with chickpeas, pumpkin, almond butter, honey and chocolate chips
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip cookies, Pumpkin
Servings: 42
Calories: 59kcal
Author: Kaylee Pauley (adapted from Keepin' It Kind)


  • 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


  • 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!


Serving: 1g | Calories: 59kcal | Carbohydrates: 8.1g | Protein: 1.5g | Fat: 2.6g | Saturated Fat: 1g | Polyunsaturated Fat: 0.7g | Sodium: 58mg | Fiber: 1.4g | Sugar: 5g