Wednesday, October 30, 2013

Pumpkin Spice Garbanzo Bean Cookies

This is a variation on my beloved Chickpea Chocolate Chips Cookies, sans chocolate and added pumpkin and spices, with a bit less sunflower seed butter.  Equally good and maybe even healthier with the added nutrients from canned or fresh cooked pureed pumpkin folded into the creamy batter.  A great Halloween-time treat!

Pumpkin Spice Garbanzo Bean Cookies
Yields 1 ½ dozen


1 can chickpeas/garbanzo beans, rinsed (about 1-1/4 cups)
2 teaspoons pure vanilla extract
1/3 cup sunflower seed butter
1/3 cup pumpkin
3 tablespoons honey
1 teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon ginger
1/8 teaspoon cloves
optional: 1 to 2 tablespoons water, if needed


1.  For best results, "skin" beans--rinse them under hot water and gently rub off the translucent skin.  This will help the beans fold seamlessly into the cookies, lending a creamy texture but no discernable taste.
2.  Puree beans in the food processor, then add all the remaining ingredients.  Add water in slowly if the batter is too thick.
3.  Spoon out little mounds on a non-stick baking tray liner or wax paper atop cookie sheets.  Bake 10 minutes or until cookies are soft but cooked through.

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