Good morning everyone!
I’ve been remiss in posting anything very seasonal, particularly baked goods, largely due to the persisting 90+ degree heat. It’s challenging to wax poetic about cozy cookies, cakes, stews, and soups while typing in a tank top and gym shorts.
But literally overnight, the temperature dropped more than twenty degrees; autumn has arrived in East Texas. I’m ready!
First up, pumpkin cookies, made with chickpea flour!
They are:
*vegan
*grain-free
*gluten-free
*oil-free
You need just one bowl for mixing the dough:
With a cookie scoop (one of my favorite kitchen tools), you can get these on the baking sheet and into the oven in no time.
I like to put a few chopped pecans on top so that they can toast as the cookies bake (saving the step of toasting nuts before adding to the batter). Also, it allows nut-loathers to pick off the nuts with ease.
These cookies are soft, sweet, and equally perfect for breakfasts, snacks and desserts!
Happy baking!
Chickpea Flour Pumpkin Cookies (grain-free, oil-free, vegan)
- Prep Time: 5 mins
- Cook Time: 15 mins
- Total Time: 20 mins
- Yield: 2-1/2 dozen 1x
Print Recipe
Pin RecipeDescription
Grain-free, gluten-free, vegan breakfast cookies made with chickpea flour, pumpkin, and flax!
Ingredients
- 3/4 cup chickpea flour (sifted if lumpy)
- 1/3 cup flaxseed meal
- 1 and 1/2 teaspoons pumpkin pie spice
- 1 and 1/4 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 3/4 cup canned unsweetened pumpkin puree
- 1/3 cup coconut sugar (or brown sugar)
- 2 tablespoons water
- Optional: 1/2 cup chopped pecans orwalnuts
Instructions
- Preheat oven to 350°F. Line cookie sheets with parchment paper.
- In a large bowl, whisk together the chickpea flour, flaxseed meal, pumpkin pie spice, baking powder, and salt. Add the pumpkin, sugar and water, stirring until blended and smooth.
- Drop the dough by tablespoons (I use a small cookie scoop) onto prepared cookie sheet, spacing cookies about 2 inches apart. If desired, gently press a few chopped nuts on tops of cookies.
- Bake 11-15 minutes until lightly browned. Transfer cookies to a wire rack and let cool. Repeat with remaining dough.
Notes
Storage: Store the cooled cookies in an airtight container at room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.
Pumpkin Pie Spice: For your own pumpkin pie spice blend, combine 3/4 teaspoon ground cinnamon, 1/2 tsp ground ginger, 1/8 teaspoon ground allspice, and 1/8 teaspoon ground nutmeg or cloves.
- Category: Breakfast, Breakfast cookies
Hi, i just found your website & love it!!! We don’t have pureed pumpkin in a tin in Australia, can I use fresh pumpkin and are the quantity the same? What about using another type of flour in this recipe, any suggestions?? Love the vegan recipes and substitute flours, will be cooking up a storm very soon. Keep them coming.
Blessings 🙂
I just made these and everyone loved them. I substituted applesauce for the yogurt to make them dairy free.
I think applesauce would be a great sub! Camilla 😉
Do you think I could substitue applesauce for the pumpkin? I would really love to know so I can make these soon!!