Description
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
Elisha
Friday 1st of August 2014
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 :)
Laura
Wednesday 16th of January 2013
I just made these and everyone loved them. I substituted applesauce for the yogurt to make them dairy free.
Camilla
Wednesday 8th of August 2012
I think applesauce would be a great sub! Camilla ;)
Anonymous
Wednesday 8th of August 2012
Do you think I could substitue applesauce for the pumpkin? I would really love to know so I can make these soon!!