Fat Loss · Nutrition · Recipes

Pumpkin Chickpea Cookies

By Jaime Benko

A cozy fall/winter treat to help you get your fibre in.

chickpea cookies 8


  • 1 1/4 cup canned chickpeas, drained
  • 1/4 cup pumpkin puree
  • 1/4 cup almond milk
  • 1 tbsp psyllium husk powder
  • 1 tbsp vanilla
  • 2 tsp pumpkin pie spice
  • 1 1/2 tsp truvia or other low calorie sweetener
  • 1/4 cup unsweetened shredded coconut (optional)
  • 1/4 cup sunflower seeds (optional)

Baking Instructions:

  1. Preheat oven to 350 F.
  2. Add all of the ingredients (except the coconut and sunflower seeds) into a food processor or high speed blender. Blend until fully combined and smooth.
  3. Stir in the coconut and seeds.
  4. Drop the mixture by the spoonful onto a parchment covered baking sheet. Don’t make the cookies too big, or they won’t cook evenly.
  5. Bake for 12-15 minutes.
  6. Enjoy!

Yield: 12 cookies

Nutrition Information (2 cookies per serving):

  • 118 calories
  • 4.4 g Fat
  • 16.7 g Carbohydrates (4.4 g Fibre, 1 g sugar)
  • 3.8 g protein
Tweet this recipe  https://ctt.ec/1aI8d+ via @idealistisabel

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4 thoughts on “Pumpkin Chickpea Cookies

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