Ahhh, fall is finally here, and you know what that means…pumpkin spiced EVERYTHING.

It was inevitable that I share a recipe here, but I promise you this is a winner — and of course sweet, simple and vegan 😉 I decided I would play around with my Chickpea Chocolate Chip Cookies recipe, a recent hit on my blog (thank you all so so much for the love) and one of my absolute favorite recipes, EVER <3

I filmed a brand new video (above) for this recipe, I hope you guys like it!

Protein-packed with chickpeas, sweetened naturally by dates + a good chunk of your daily soluble fiber from the oats. I actually think that I will continue making this recipe from pumpkin from now on, because the addition took this to the next level.

I must say though, the pumpkin isn’t very apparent in this cookie, almost undistinguishable. I actually intended for it to be more pumpkin-y, but this variation was PERFECT and I can’t settle for any other way. It’s so much more moist and fluffy! It earned a bite of approval from my whole (non-vegan) family, the whole tray gone in two days!

If you want to check out the original OG version of this recipe (without the pumpkin), you can check it out by clicking here or the image above!

Make sure you tag me on Instagram @sweetsimplevegan, Facebook @sweetsimplevegan and/or twitter @sweetsimpleveg and hashtag #sweetsimplevegan if you recreate any of my recipes, I love to see your photos!

Pumpkin Chickpea Chocolate Chip Cookies (Gluten- Oil- & Refined Sugar-Free)

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• Author: Jasmine @ Sweet Simple Vegan
• Total Time: 38 minutes
• Yield: 12

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Description

These pumpkin chickpea chocolate chip cookies are perfectly sweet, easy to make and are gluten, oil, refined sugar-free. Kids love them, too!

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Ingredients

• 1 chia egg (1 tbsp of chia seeds + 3 tbsps water)*
• 12 soft pitted medjool dates (soaked in hot water for 10 mins then drained)
• 1 can cooked unsalted chickpeas (drained and rinsed)
• 1 cup gluten-free rolled oats (roughly ground in recipe)
• 1/2 of cup pumpkin purée
• 1 tbs baking powder
• 1 tsp baking soda
• 1 tsp vanilla extract
• 1–1 1/2 tsp pumpkin pie spice
• ½ cup vegan chocolate chips

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Instructions

1. Preheat oven to 350°F and line a baking sheet with parchment paper or a silicone mat. Mix the chia seeds with the water and allow it to sit for 15 mins to thicken.
2. Blend all ingredients except the chocolate chips in a food processor, until smooth.
3. Mix in the chocolate chips (in that bowl or in another if easier).
4. Scoop 2 tbsp sized rounds onto a baking sheet and flatten them out to about 1/3″ thick.
5. Bake for 16-19 minutes.
6. Cool then dig in.

Notes

• Recipe adapted from my Chickpea Chocolate Chip Cookies.
• You can use a flax egg in place of the chia egg. Just use 1 tbsp flaxseed meal + 3 tbsps water.

• Prep Time: 20 mins
• Cook Time: 18 mins
• Category: Dessert
• Cuisine: Vegan

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