Pumpkin Cookies: vegan, gluten free and high protein

This cookie is high in antioxidants from the pumpkin, high in fiber, healthy fats and protein. And best of all- it’s egg free so the cookie dough is fair game!

Preheat oven to 350 degrees.

1/2 cup creamy almond butter

1/2 cup canned pumpkin

1/3 cup pure maple syrup

2/3 cup garbanzo beans (canned or cooked and cooled, strained and rinsed)

1 tsp vanilla extract

11/4 tsp pumpkin spice

3/4 tsp cinnamon

1/2 tsp fine sea salt

2/3 cup almond flour

1/4 tsp baking soda

Gluten free, vegan, almost guilt free!

Garbanzo beans add folate, manganese, protein, iron, magnesium and lots of other trace minerals

Combine wet ingredients in high powered blender or food processor, puree until smooth. (To get the smoothest dough possible, consider removing the skin from the beans). Add dry ingredients and pulse until well incorporated. If using a blender, you may need to scrape down the sides a couple times between pulsing. Once mixed, drop dough by rounded teaspoon onto a parchment lined baking sheet and bake for 8-10 minutes.

This cookie is high in antioxidants from the pumpkin, high in fiber, minerals, healthy fats and protein. And best of all- it’s egg free so the cookie dough is fair game!

Katie Rose
drkatierose@gmail.com
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