Chickpea Pumpkin Chocolate Sea Salt Cookies
Prep: 15 minutes plus chilling
Bake: 12 minutes • Serves: 18
1 cup canned 100% pure pumpkin
3/4 cup granulated sugar
1/2 cup coconut oil, melted
1 teaspoon vanilla extract
2 cups garbanzo bean flour
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon fine sea salt, divided
6 ounces dark baking chocolate, chopped
1.Preheat oven to 350°. Line 2 large rimmed baking pans with parchment paper.
2.In large bowl, whisk egg, pumpkin, sugar, oil and vanilla extract. In separate large bowl, whisk flour, baking powder, baking soda and 1/2 teaspoon salt. Stir flour mixture into pumpkin mixture until incorporated; fold in chocolate.
3.Using 2 small spoons, drop cookie dough into 1-1/2-inch balls, 1 inch apart, on prepared pans. Sprinkle with remaining 1/4 teaspoon salt; refrigerate 10 minutes.
4.Bake cookies 12 minutes or until bottoms and edges are lightly browned, rotating pans once; transfer to wire rack to cool. Makes about 36 cookies.
Approximate nutritional values per serving (2 cookies):
200 Calories, 11g Fat (7g Saturated), 10mg Cholesterol, 197mg Sodium,
22g Carbohydrates, 4g Fiber, 13g Sugars, 11g Added Sugars, 4g Protein
