Skip to Content

Vegan Chickpea Flour Pumpkin Cookies (oil-free)

Vegan chickpea flour pumpkin cookies will rock your Autumn world! Tender and packed with flavor, they are oil-free, grain-free, and gluten-free. The cookies are only 32 calories each!

cooling rack covered with pumpkin chickpea flour cookies

 

Pumpkin Cookies Made with Chickpea Flour

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, vegan pumpkin cookies, made with chickpea flour

a vegan pumpkin chickpea flour cookie on a piece of parchment

 

Highlights of Vegan Pumpkin Chickpea Flour Cookies

They are:

  • Vegan
  • Grain-free
  • Gluten-free
  • Oil-free
  • 32 calories each
  • Refined sugar-free

Ingredients for the Cookies

You do not need many ingredients to make these cookies:

How to Make the Cookies

These are such easy cookies to mix up and bake! You need just one bowl for mixing the dough.

Whisk the dry ingredients in a large mixing bowl, making sure to break up any lumps in the chickpea flour. Add the remaining ingredients and mix until blended. That’s it!

glass bowl full of chickpea flour pumpkin cookie 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 nuts (such as walnuts, pecans or pepitas) on top so that they can toast as the cookies bake. It saves the step of toasting nuts/seeds before adding to the batter). Further, it allows nut-loathers to pick off the nuts with ease. 

a vegan pumpkin chickpea flour cookie dough on a cookie sheet

Bake the cookies in a preheated 350F oven for 11 to 15 minutes until golden brown.

pumpkin chickpea flour cookies on a parchment lined baking sheetThese cookies are soft, sweet, and equally perfect for breakfasts, snacks and desserts!

Happy baking!

 

Related Posts:

Yield: 24 cookies

Vegan Chickpea Flour Pumpkin Cookies (oil-free)

a vegan pumpkin chickpea flour cookie on a piece of parchment

Vegan chickpea flour pumpkin cookies will rock your Autumn world! Tender and packed with flavor, they are oil-free, grain-free, and gluten-free.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 3/4 cup (90 g)  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 (see notes for options)
  • 2 tablespoons water
  • Optional: 1/2 cup chopped nuts or seeds (e.g., pecans, walnuts, pepitas)

Instructions

  1. Preheat oven to 350°F (175C). Line a large baking sheet with parchment paper.
  2. 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.
  3. 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.
  4. Bake 11 to 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.

Sweetener Options: Feel free to use an equal amount of brown sugar or other granulated sweetener of choice in place of the coconut sugar.

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.

Nutrition Information

Serving Size

1 cookie

Amount Per Serving Calories 31Total Fat 0.7gSaturated Fat 0.1gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 51.8mgCarbohydrates 5.5gFiber 1.1gSugar 3.3gProtein 1.1g

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

 

 
 
 

 

This site uses Akismet to reduce spam. Learn how your comment data is processed.

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!!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Skip to Recipe