My favorite season is Autumn. Even though it’s only August first, I’m already looking ahead to cooler weather, colorful leaves, and the tastes of spiced apple and pumpkin. The orchards are just starting to sell their summer apples, and I’m looking forward to the fall varieties that are barely a month away. I’ll be spending my fall days picking apples, making and canning applesauce and apple butter, and canning pumpkin for cookies and pies.
While I wait longingly for apple and pumpkin season, I decided to pick up some canned pumpkin and create something fall-inspired. Boyfriend is kind of picky when it comes to my healthy cookies. He’ll never turn down a cookie, but he can usually tell that they contain something…non-traditional. These were not only well-received, he gave them 4 forks out of 5 (which he reserves for only the most spectacular of foods)!
1 1/4 Cup Cooked chickpeas, well-rinsed
1/2 Cup + 2 Tbsp Pumpkin
1/4 Cup Honey or maple syrup
1 tsp Baking powder
a pinch of Cinnamon
a dash of Nutmeg
a pinch of Salt
1/2 Cup Semi-sweet chocolate chips**
Preheat the oven to 350°F.
Combine all ingredients, except chocolate chips, in a food processor and process until very smooth. Scrape the top and sides and process again until fully combined. With a rubber spatula, fold in the chocolate chips. Refrigerate the dough for 10-20 minutes until firm.
Form the dough into 1½” balls. Place balls of dough onto a Silpat or parchment paper lined cookie sheet. Press down with fingertips or the back of a wooden spoon to flatten (about 1/2 inch thick). Bake for about 15-18 minutes.
These cookies will not rise and will generally hold their round shape. They have a soft, slightly cake-like texture.
**These can be made vegan by using vegan chocolate chips.
Adapted from Peanut Butter Chocolate Chip Cookie Dough Bites.