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These pumpkin spice chickpea cookies are a delightful twist on traditional cookies, combining creamy peanut butter, warm pumpkin spice, and the subtle sweetness of maple syrup. The chickpeas lend a unique texture, while the chocolate chips add bursts of indulgence. Blending the oats creates a smoother batter, and baking them results in soft, slightly chewy cookies with a hint of sea salt to balance the flavors. Perfect for enjoying fresh or storing in the fridge...
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Preheat oven to 350°F.
Blend rolled oats separately until they form a fine powder.
Set chocolate chips aside. Mix all remaining ingredients in a food processor and blitz until smooth.
Add chocolate chips to the cookie batter and mix with a spatula.
Place batter onto a lined baking pan using an ice cream scoop (should make 6-8 cookies). Flatten the tops slightly with the back of a spoon.
Bake for 20-25 minutes until the cookies are set and slightly golden on top.
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Blending the oats separately ensures a smoother texture in the cookie batter.
Store leftovers in an airtight container in the fridge to maintain freshness.
Can I use almond butter instead of peanut butter?
Yes, almond butter can be substituted for peanut butter for a slightly different flavor.
Do I need to peel the chickpeas?
No, peeling the chickpeas is not necessary as they will blend smoothly in the food processor.
Can I use quick oats instead of rolled oats?
Yes, quick oats can be used, but blending them into a powder is still recommended.
How do I know when the cookies are done?
The cookies are done when they are set and slightly golden on top after baking for 20-25 minutes.
Can I freeze the cookies?
Yes, these cookies can be frozen in an airtight container for up to a month.
