For a better user experience based on the region you shop in, please allow to access your location. By accepting, you are not permitting us to sell or use this location data in any other way.

Chickpea Pumpkin Chocolate Sea Salt Cookies

Chickpea Pumpkin Chocolate Sea Salt Cookies
downloadEmail This Post
Chickpea Pumpkin Chocolate Sea Salt Cookies

Prep: 15 minutes plus chilling
Bake: 12 minutes • Serves: 18

1 large egg
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

  visit us on Facebook visit us on Twitter visit us on Pinterest see our videos on youtube