These healthy Chickpea Pumpkin Cookies are full of protein and healthy enough for breakfast or as a treat for both kids and adults. The recipe includes substitutions to make them vegan and gluten-free.
Preheat oven to 350 degrees. In a food processor combine all ingredients minus the chocolate chips and process until smooth. Fold in chocolate chips and scoop out dough into one inch circles. Flatten slightly, and place onto a parchment or silpat lined baking sheet. Bake for 10-12 minutes and let sit on pan for 5 minutes before moving. These cookies store for up to two weeks in the refrigerator. Note: dough will be slightly wet in texture.
