Pumpkin Chocolate Chip Soft Batch Cookies
 
Prep time
Cook time
Total time
 
Crisp on the outside, pillowy soft on the inside. A clean, fall version of soft batch cookies.
Author:
Recipe type: Dessert
Serves: 20 cookies
Ingredients
  • 1½ cups chick peas, rinsed and patted dry
  • ½ cup pumpkin puree
  • 2 tablespoon pure maple syrup
  • ⅛ teaspoon sea salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
  • 1 teaspoon baking powder
  • ½ cup, Enjoy Life mini chocolate chips
Instructions
  1. Pre-heat oven to 350 degrees.
  2. Put all the ingredients except chocolate chips in a food processor and puree till smooth.
  3. Remove blade from the food processor and stir in chocolate chips. Batter will be moist but should be able to be formed.
  4. Using a melon baller scoop out batter onto a silpat baking sheet, pressing down each mound of dough slightly to form a circle.
  5. Bake for 20 -30 minutes depending on how crisp you prefer the outside.
  6. Let cool on the silpat.
  7. Can be store up to a week in the refrigerator. Or 1 day in a tupperware in a cool dry place.
Nutrition Information
Serving size: 2 cookies Calories: 136 Fat: 5.1 Saturated fat: 2.4 Carbohydrates: 17.8 Sugar: 10 Sodium: 60.1 Fiber: 4.2 Protein: 4
Recipe by Decadently Fit at https://www.decadentlyfit.com/2014/10/15/pumpkin-chocolate-chip-soft-batch-cookies/