Tuesday, September 24, 2013

Pumpkin Protein Cookies

First of all, I'm very excited for autumn as it means pumpkin everything.  (At least in my house).  This is a really easy recipe that is filling and packed with protein from the pumpkin and chickpeas.  It is a gluten-free vegan recipe that is easy to make and yields a chewy, satisfying cookie that keeps well.  Maybe even pair it with a pumpkin spice latte or chai tea for an extra holiday kick.

Side note: this also makes a perfect breakfast; you'll think you're eating dessert!

Pumpkin Protein Cookies
yields 2 dozen medium cookies


1 cup chickpeas
1 cup pumpkin
3/4 cup gluten-free oats
2 teaspoons cinnamon
2 teaspoons vanilla
2 tablespoons raw cacao powder
3 tablespoons maple syrup or raw local honey, my fave
6 dates
1/2 cup raisins


1.  Rinse chickpeas and remove skins.  Food process with agave until all the beans are pureed fine.
2.  Add pumpkin, oats, cinnamon, dates, raisins, vanilla and cacao, combining well.
3.  Bake at 350 for 24-28 minutes, let cool for a few minutes then serve.

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