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    Home » Recipes » Cookies & Bars

    Flourless Pumpkin Chocolate Chip Cookies

    October 12, 2012 by keepinitkind 50 Comments

    Flourless Pumpkin Chocolate Chip Cookies

    After going for a few months (several years in kitchen prep time) without a food processor, I can finally say that my kitchen is Food Processor equipped!

    Flourless Pumpkin Chocolate Chip Cookies

    To break in my new toy, my man, Chickpea, decided to help out!  Inspired by nothing but the season and the chocolate chips hiding in the back of my cupboard, we got to work.  In went the pumpkin and the homemade cashew butter, but instead of adding flour, the chickpeas jumped in instead!  The food processor didn't even bat an eyelash.

    Flourless Pumpkin Chocolate Chip Cookies

    I folded in the chocolate chips and chilled the dough for awhile to get it to firm up a bit and then into the oven they went.  Because they are a little moister and have no flour, they do take a while longer to cook that your average cookie.  They are worth the wait, though!  I almost burnt my mouth trying one of these beauties as soon as they were out of the oven, but boy, were they worth the pain!

    Flourless Pumpkin Chocolate Chip Cookies

    Slightly crisp on the outside, moist and chewy on the inside, pumpkin goodness throughout, chocolate chips in every bite...  Is there anything else you could possibly desire from a cookie?  What's that?  You want them to be healthy, gluten-free, and high in protein?  Well, these pumpkin chocolate chip cookies have that too!  Maple sugar, pumpkin, and cashews are all nutrient dense ingredients that just so happen to also be delicious.  No flour means no gluten (make sure your chocolate chips are certified gluten-free, if this is a concern), and all of those chickpeas ensure that each cookie is protein-packed.  These are cookies that your tastebuds and your body will love.

    Flourless Pumpkin Chocolate Chip Cookies

    If you don't have a food processor, don't let that stop you from enjoying these cookies.  Just use a masher to thoroughly mash all of the chickpeas before adding the other ingredients.  Enjoy!

    Flourless Pumpkin Chocolate Chip Cookies

    Print
    Flourless Pumpkin Chocolate Chip Cookies

    Yield: 24-28 cookies

    Flourless Pumpkin Chocolate Chip Cookies

    Ingredients

    • 2 cups cooked chickpeas (1 15oz can will have roughly 1.5 cups, so if using canned, you may need 2 cans. Be sure to rinse and drain them first)
    • 1 cup pumpkin puree
    • ¼ cup cashew butter (or other nut butter)
    • ½ cup maple sugar (or other vegan sugar, don’t sub with a liquid sweetener)
    • 2 tablespoons flax meal
    • 1 teaspoon vanilla extract
    • 1 teaspoon ground cinnamon
    • ¾ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon ground ginger
    • ½ teaspoon salt
    • 2/3 cup vegan chocolate chips

    Instructions

    1. Place the chickpeas in the bowl of your food processor. Pulse a few times until mostly ground, but not pureed. Add the rest of the ingredients, except for the chocolate chips and process until smooth.
    2. Pour the dough into a bowl, fold in the chocolate chips, cover and refrigerate for about 1 hour.
    3. Preheat the oven to 375. Line two baking sheets with parchment paper. After the dough has set, use a tablespoon to scoop heaping spoonfuls on to the baking sheets. Use the back of a large spoon or measuring cup to lightly flatten each cookie.
    4. Place the cookies in the oven and bake for 20-30 minutes (just keep an eye on them after about 20 minutes), until edges are slightly browned and the cookies have firmed up. Let cool on the baking sheet. Store the cookies in an airtight container in the refrigerator. Enjoy!
    3.1

    Flourless Pumpkin Chocolate Chip Cookies

    First time here?  Check out the rest of my Chickpea Love Affair Vegan MoFo Entries!

    Keepin' It Kind is participating in the Walk for Farm Animals to give hope to millions of abused and neglected farm animals! Please support me by making a Donation today. Together we can make the world a more compassionate place for animals!  Learn more about Why I am Walking for Farm Animals and join our team!

    Photography by Chris Miller

     

     

     

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    Reader Interactions

    Comments

    1. jd

      October 12, 2012 at 1:31 am

      Congrats on the new food processor - it's hard to imagine living without one, once you have one!

      Also: Those cookies look aaaa-mazing! I'm really excited to try them, especially since I've never tried making flourless baked goods before!

      Reply
      • keepinitkind

        October 13, 2012 at 1:49 pm

        Thank you! The last few months, my kitchen really felt the absence of the FP. I am so thankful to have one again! I hope you like the cookies, JD! 🙂

        Reply
    2. Caitlin

      October 12, 2012 at 3:55 am

      wow, lady, i'm super impressed by these cookies! NO flour? not even chickpea flour?! these are magical. i'm making these for dayv.

      Reply
      • keepinitkind

        October 13, 2012 at 1:49 pm

        Thanks, Caitlin! Let me know how Dayv likes them! 🙂

        Reply
    3. Sarah S.

      October 12, 2012 at 6:34 am

      Awesome! I haven't found a pumpkin cookie recipe that I really love, mainly because they often end up very cakey. These don't look cakey at all, very cookie-y like they should be! Who knew chickpeas were the answer? Looking forward to trying.

      Reply
      • keepinitkind

        October 13, 2012 at 1:52 pm

        Thanks, Sarah! Here is one reason why I love you: You say things like "cookie-y." I am always turning nouns into adjectives by just adding "y" to the end. 🙂

        I agree with you about the cakey-ness of pumpkin cookies, though I can't say I don't like them. I like cakey cookies but I like cookie-y cookies even more.

        Reply
    4. emily

      October 12, 2012 at 8:00 am

      perfect timing! we are going to visit my mom tomorrow.. she has celiac, and i'm going to make these for her 🙂
      thanks so much!

      Reply
      • keepinitkind

        October 13, 2012 at 1:53 pm

        Oh, I hope she likes them, Emily! Have a great visit! 🙂

        Reply
        • emily

          October 15, 2012 at 6:16 am

          she loved them! thanks!!

          Reply
          • keepinitkind

            October 16, 2012 at 1:32 pm

            Yay!

            Reply
    5. Annie

      October 12, 2012 at 8:23 am

      Amazing, Kristy!! That little bean is something else.

      Reply
      • keepinitkind

        October 13, 2012 at 1:53 pm

        Thanks, Annie. Isn't he, though?

        Reply
    6. Michelle Micci

      October 12, 2012 at 10:49 am

      YUM.. these look great... What kind of Food Processor.. I really dislike mine its like Betty Crocker ... I want a new one for Christmas...

      Reply
      • keepinitkind

        October 13, 2012 at 1:55 pm

        Thanks! I got a Cuisnart Premier Prep 9-Cup. So far so good. If you want, I can send an anonymous hint to your husband to let him know. 😉

        Reply
        • Michelle

          October 14, 2012 at 4:32 pm

          Lol he knows but I m

          Reply
          • Michelle

            October 14, 2012 at 4:37 pm

            Were trying to go to Hawaii that would be the present so maybe ill ask MIL

            Reply
            • keepinitkind

              October 16, 2012 at 1:30 pm

              Sounds like a plan. 😉 I'm so jealous- a trip to Hawaii sounds so good right now!

              Reply
    7. Richa`

      October 12, 2012 at 11:44 am

      i need some pumpkin puree in my life soon 🙂 TGIF indeed. congrats on the food processor. i had a cuisine art one which was so bad that i had to throw it away. most of my small jobs are now done by the magic bullet. have a great weekend Kristy!

      Reply
      • Caitlin

        October 13, 2012 at 4:49 am

        my cuisinart was horrible, too! it made SO MUCH noise and did a terrible job!

        Reply
        • keepinitkind

          October 13, 2012 at 2:07 pm

          The new one is a cuisinart and so far, I have no complaints. What kind do you use?

          Reply
      • keepinitkind

        October 13, 2012 at 1:58 pm

        This time of year is all about pumpkin puree and finding new things to put it in. I had a mini cuisinart before and it worked well until it didn't. I got a new cuisinart that I really like so far. It makes the old one look like a child's toy. 😉 Have a good weekend, Richa!

        Reply
    8. Somer

      October 12, 2012 at 11:46 am

      Ha! Love this I totally had pumpkin chocolate chip cookies planned as a MOFO post! Teehee, I'll hold onto it for a bit, plus yours is more awesome cause it's gluten free! Is there anything your man garbanzo can't do? 😉 xoxo!

      Reply
      • keepinitkind

        October 13, 2012 at 2:00 pm

        I can't wait to see your pumpkin cookies- all of your baked goods looks so mouth-wateringly decadent. Those bars of yours, ooooh boy! Just one look at those guys and I'm drooling. I hope you're having a good weekend, Somer! xoxo

        Reply
    9. Andrea

      October 12, 2012 at 4:07 pm

      Got to try these, especially since I have a huge stash of chocolate chips begging to be used!

      Reply
      • keepinitkind

        October 13, 2012 at 2:04 pm

        Chocolate chips will do you no good being stashed away like that. Break 'em out, Andrea! 🙂 I hope you're having a great weekend!

        Reply
    10. Lysa

      October 13, 2012 at 5:11 am

      They look so delicious...! Flourless cookies, This is just amazing!!!

      Reply
      • keepinitkind

        October 13, 2012 at 2:07 pm

        Thanks, Lysa! I hope you're having a great weekend!

        P.S. Your new kitten is ADORABLE!!!

        Reply
    11. Sarah

      October 13, 2012 at 5:02 pm

      as a big fan of chocolate covered katie's cookie dough dip I WILL try these. yummy!

      Reply
      • keepinitkind

        October 16, 2012 at 1:24 pm

        Yay! I hope you enjoy them! 🙂

        Reply
    12. Gabby @ the veggie nook

      October 14, 2012 at 7:15 am

      Wow these look amazing! Probably the best looking chickpea-based dessert I've seen 🙂 Love the combination of pumpkin and chocolate too! Basically love everything about this post!!

      Reply
      • keepinitkind

        October 16, 2012 at 1:28 pm

        Thank you Gabby! There are a lot of really great chickpea-based recipes out there, so that's a huge compliment! 🙂

        Reply
    13. Shadé @ oneveganfatty

      October 14, 2012 at 3:36 pm

      Ahhh-mazing! I have all these ingredients...I MUST TRY THIS!

      Reply
      • keepinitkind

        October 16, 2012 at 1:28 pm

        Yes! I hope you like them! 🙂

        Reply
    14. Tamar Genger @joyofkosher

      October 16, 2012 at 11:58 am

      I would love to make these for my son to take to school, but he can't bring anything with nuts. Any thoughts on a substitute for the nut butter? I know it is already gluten free, which I don't need, but I love that it is high in protein and vegetable. If anyone has a thought I am all ears.

      Reply
      • keepinitkind

        October 16, 2012 at 1:56 pm

        That's a good question. My first suggestion would be sunflower seed butter, but if seeds aren't allowed, then that wouldn't work. Soy nut butter would also be a good alternative, since it's made from soy beans. I hope that helps and I hope your son enjoys them! 🙂

        Reply
        • Tamar Genger @joyofkosher

          October 24, 2012 at 3:17 pm

          I tried it with the soy nut butter and everyone loved them, but my son said they tasted more like a muffin than a cookie, they were a little soft I guess. Still they were gobbled up so I would say there were a winner.

          Reply
      • Leaf

        October 23, 2012 at 5:48 pm

        I actually used a quarter of a ripe banana -- I figured that it has the same thick sort of consistency. I cut down on the sugar to make amends for the sweetness of the banana. I don't know how it changes the overall flavor of the cookies but mine turned out well. I should like to try it with the nut butter though 🙂

        Reply
        • keepinitkind

          October 24, 2012 at 10:29 am

          I'm so glad you liked them! I would have used banana as well because I'm sure it added a great richness to the cookies, but I'm finding that bananas and I don't mix well. Thank you for letting me know- I love that! 🙂

          Reply
          • Leaf

            October 24, 2012 at 6:47 pm

            Thank you! Yes they were very good. The genius of these cookies is that they are a satisfying treat that doesn't make you feel like a stick of butter, pound of sugar or lethargic lump of flour. 😉

            I hope, if your body allows it, you can find joy in bananas as you do in chickpeas, which I am coming into a deeper appreciation of, thanks to your love affair postings ...haha 🙂

            Thanks again!

            Reply
            • keepinitkind

              October 25, 2012 at 3:00 pm

              Any time, Leaf! 🙂

              Reply
    15. Gail

      October 16, 2012 at 5:11 pm

      These are really delicious with a nice texture. This recipe is a keeper. I brought them to work, had so many requests for the recipe. No one suspected the cookies are vegan, much less made from beans. Be patient while they cook and cool, it will smell so good in the kitchen.

      Reply
      • keepinitkind

        October 16, 2012 at 5:58 pm

        Gail, you don't know how happy this comment made me! I am so happy that you and your coworkers liked the cookies, and you're so right, they are totally worth the wait. Thank you so much for stopping by!

        Reply
    16. Sarina @ Earthgiven Kitchen

      October 18, 2012 at 12:30 am

      Wonderful idea! I'm all about pumpkin lately, and I am trying to cut back on my gluten. Thanks for the recipe.

      Reply
      • keepinitkind

        October 19, 2012 at 10:36 am

        Thank you, Sarina! 🙂 Enjoy!

        Reply
    17. Heather

      October 18, 2012 at 2:37 pm

      Its the perfect cookie Kristy- chewy/crunchy on the outside, moist on the inside, healthy with chocolate and pumpkin- YES!

      Reply
      • keepinitkind

        October 19, 2012 at 10:39 am

        Thanks, Heather- that's totally my idea of the perfect cookie too! 🙂

        Reply
    18. ChiCindy

      December 20, 2013 at 2:34 pm

      I have been gluten free for about 6 months now and miss cookies most of all. These are the absolute BEST I have made (and I have been trying cookie recipes at least twice a week). Not only are they delicious, but they have a great nutritional profile....except when I eat half a pan in one evening. Maybe they shouldn't be quite so delicious (or I should be more disciplined). Thanks for your great recipes and posts.

      Reply
      • keepinitkind

        December 21, 2013 at 10:25 am

        That absolutely made my day! Thank you- I am so happy that you like them! 🙂

        Reply
    19. Dani

      October 02, 2014 at 8:39 pm

      These are so good. They're the only cookies I don't feel guilty eating.

      Reply
      • keepinitkind

        October 03, 2014 at 12:00 pm

        Yay for guilt-free cookies! 🙂

        Reply

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