Happy Monday, friends!
I hope you had a wonderful weekend! We dropped below freezing for the first time this fall, and I was so not ready for that to happen. 28 is way too cold for October.
I spent most of my weekend studying, but we did manage to get to this year’s local beer festival which was super fun, especially since I didn’t get to go last year due to that little concussion thing. What a difference a year makes!
I also purchased yet another can of pumpkin to make these cookies. They taste super indulgent, especially with the chunks of chocolate but the ingredients read more like a healthy snack than a decadent cookie which is just the way I like it.
There may just be another pumpkin recipe coming your way later this week!
Healthy Pumpkin Chocolate Cookies
Makes about 1 dozen
1 can (15.5oz) chickpeas, drained and rinsed
1/2 cup almond butter
1/3 cup canned pumpkin
2 tablespoons chia seeds
2 tablespoons flaxseed
1/4 cup cacao powder
1 tablespoon maple syrup
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup dark chocolate, chopped
Pre-heat oven to 350 degrees
Combine all ingredients except the chopped dark chocolate in a food processor and pulse until combined, adding a little water if necessary to reach desired consistency.
Fold in chocolate pieces.
Form into balls and place on baking sheet. Press with a fork to flatten–the cookies will not expand on their own.
Place in oven and bake for 11-14 minutes or until done.
Time: 20 minutes
Adapted from Aloha