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Pumpkin Chocolate Chip Cookies (Made with Chickpea Flour)
Recipe by Beverley Cheng
Pump It Up
I don’t know why i’m always trying to find ways to sub out regular flour, and make a gluten free version, but I guess I like to experiment with things and see how it tastes. Also, when it comes to chickpea flour – dat stuff is HEALTHY. Since it’s made from garbanzo beans (aka chickpeas), there is a ton more protein in each bite than with regular flour. Also since it’s a dense flour, it’s really good at binding. No sad broken cookies here. These pumpkin chocolate chip cookies are fluffy, filling, and full of protein. Made with chickpea flour, it's a delicious gluten free treat!

  1. Heat oven to 350 degrees. Add all of the wet ingredients into a large bowl and thoroughly mix together. Ensure that the coconut oil is melted, but cooled.
  2. In another bowl, add all of the dry ingredients together, except for the chocolate chips
  3. Slowly add the dry ingredients to the wet, mixing the entire time. Fold in the chocolate chips
  4. Drop cookies onto a greased baking tray (or parchment paper). Bake for 10-12 minutes, or until centres come out clean.
  • melted coconut oil, cooled x 1/2 cup
  • Pumpkin Puree x 1/2 cup
  • coconut sugar x 1/2 cup
  • Vanilla extract x 1 teaspoon
  • Egg x 1
  • chickpea flour x 1 1/2 cup
  • Baking powder x 1/2 teaspoon
  • Baking soda x 1/2 teaspoon
  • Nutmeg x 1/2 teaspoon
  • Salt x 1/2 teaspoon
  • Chocolate Chips x 1/2 cup

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