Description
This easy Chocolate Chip Pumpkin Vegan Cookie Dough is made in the blender in only 5 minutes! Filled with delicious ingredients like pumpkin, almond butter & chocolate chips, it’s sure to satisfy your sweet tooth & is healthy too!
Ingredients
Scale
- 1 can of chickpeas, drained and rinsed
- 1/2 cup almond butter
- 1/3 cup pumpkin puree
- 2 teaspoons vanilla extract
- 3 tablespoons maple syrup
- 1 tablespoon ground chia seeds
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground clove
- 1/2 teaspoon ground allspice
- 1/2 teaspoon ground ginger
- 1/3 cup 60% cacao chocolate chips or cocoa nibs
Instructions
- Drain and rinse chickpeas. Place in a paper towel, dry off. If some of the skins start to come off peel them off and discard. (this will help the cookie dough not be as gritty)
- Add chickpeas, almond butter, vanilla extract, maple syrup, pumpkin puree, chia seeds, cinnamon, nutmeg, clove, allspice and ginger to a food processor. Blend until smooth and creamy, normally I blend for 2-3 minutes
- Add chickpea cookie dough mixture to a small bowl. Fold in the chocolate chips.
- Place in refrigerator to chill and then serve.
- *** Can be stored in an airtight container in the refrigerator for up to 4 days. **
Nutrition
- Serving Size: 1/3 cup
- Calories: 243
- Sugar: 10 g
- Sodium: 251 mg
- Fat: 13 g
- Saturated Fat: 3 g
- Carbohydrates: 29 g
- Fiber: 7 g
- Protein: 8 g
- Cholesterol: 0 mg
