Pumpkin Chocolate Chip Soft Batch Cookies
Author: Rebekah Gusman
Recipe type: Dessert
Serves: 20 cookies
- 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
- Pre-heat oven to 350 degrees.
- Put all the ingredients except chocolate chips in a food processor and puree till smooth.
- Remove blade from the food processor and stir in chocolate chips. Batter will be moist but should be able to be formed.
- Using a melon baller scoop out batter onto a silpat baking sheet, pressing down each mound of dough slightly to form a circle.
- Bake for 20 -30 minutes depending on how crisp you prefer the outside.
- Let cool on the silpat.
- Can be store up to a week in the refrigerator. Or 1 day in a tupperware in a cool dry place.
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/
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