Alright, so I know it’s not quite fall yet…But Starbucks plans to release their Pumpkin Spice Latte early like they did last year, so I am basically right on schedule. I mean, I am the type of person where I could totally eat pumpkin all year round. But I understand when food has its nostalgic effects as well. Pumpkin-anything definitely falls into that category, naturally. But I feel like when you add chocolate to pumpkin, it totally makes it an anytime-of-the-year food. Yes?
I was originally going to make these cookies into bars… but then my cookie scoop started calling my name. I love my cookie scoop. I love making cookies. I love using my cookie scoop to make cookies… Any fellow bakers out there feel me? No? Maybe? Well anyways, after I added the chunks into the batter, I decided the cookies also needed cute little mini chips to put on top. You can almost never have too much chocolate, at least in my book.
So with these cookies, they are not your average cookie texture. Why, do you ask? Because there is no flour, sugar, eggs, or butter in this recipe. So if that is what you’re looking for with these, I am sorry, but you have come to the wrong place! If you’re looking for a dense, fudgy cookie with the perfect amount of chocolate in every bite… well HI. I’m glad you’re here. For these cookies I used chickpeas instead of flour, dates to sweeten, sunflower seed butter to stay nut-free for people with allergies, and chia seeds to keep them vegan.
14 ounces canned chickpeas, drained & rinsed well
8 large Medjool dates, pitted*
1/2 cup sunflower seed butter (or other natural nut butter)
1/3 cup pumpkin puree
2 tablespoons chia seeds
2 scoops ALOHA Chocolate Protein
2 teaspoons pumpkin spice
1 teaspoon cinnamon (optional)
1 teaspoon baking powder
1/2 teaspoon salt
1 1/2 ALOHA Chocolate bars, chopped (or 1/2 cup Enjoy Life Mega Chunks, chopped)
Preheat oven to 350°F, 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 purée. 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.
Bake cookies for 11 to 14 minutes, or until edges have slightly browned. Cookies will be soft in middle.
Allow cookies to cool on baking sheet for five 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 ten days.
*I made these cookies in a food processor, but they could be made in a powerful blender as well. Just make sure your chickpeas and dates get broken down.
*If you feel you’ll miss the sweetness in these cookies, try adding a two to three tablespoons of maple syrup.
*Feel free to sub your favorite chocolate chip brand, if not worried about allergies
*The batter will be very thick and sticky, this is okay.
*Once you’ve dropped cookie dough onto baking sheet, flatten/shape slightly with wet hands. These cookies do not spread.
*The cookies will be soft and moist in middle upon setting and cooling. Store in fridge for freshness.
Photo Credit: Ashley Waterhouse