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!
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
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