The secret ingredient in these cookies is garbanzo beans. It keeps the cookie moist and replaces the flour that usually accompanies cookie recipes. Because these cookies don't leaven like your standard Tollhouse cookies, make sure to slightly flatten the cookies before baking. Bonus: these are vegan!
Gluten-Free Vegan Pumpkin Cookie Recipe
1 15-ounce can of chickpeas1/2 cup pumpkin (not pie filling)
1/2 cup brown sugar
2 teaspoons vanilla extract
1/8 teaspoon salt
1/4 teaspoon pumpkin pie spice
Drain and rinse the chickpeas, then pat dry. Combine all ingredients in a food processor and blend until smooth.
Using a 1-Tablespoon scoop, dish out the cookies onto a baking sheet. This will make about 30 small (Tablespoon-sized) cookies, or about a dozen larger cookies.
Bake the cookies at 350 degrees for about 20 minutes, or until the edges are slightly brown. I added frosting, these are delicious enough on their own, too.
8 comments:
Please send me a sample. :o)
Ooo! I love garbanzo beans! I have heard of garbanzo bean flour but did not know you could do it this way. I need to try it!
Would you believe I can't find canned pumpkin in the Jewel where I grocery shop?? Which blows because I love pumpkin flavored things. I'm totally going to pin this recipe, however and some day I shall make it!
I get mine at Aldi, and they still had it when I was there last week. Awesome for all kinds of baked goods.
Ok, please, please, please -- could you find a way to make them sugar free, too? Like, use Stevia or Lacanto? I'm not a baker, as you know, but I CAN HAS THOSE OTHER INGREDIENTS! And that's so exciting it required the caps lock!
Wonderful sounding recipe. I love the bean in it! What a novel idea!!
I shared it on my blog: Gluten Free Vegan Living:
http://glutenfreeveganliving.com/pumpkin-cookies/
Sandy
I don't know what I did wrong but it looks like runny baby poop.
That would indicate too much moisture. Did you rinse and drain the chickpeas? Are you sure you have chickpeas or garbanzo beans, not white beans?
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