My favorite cookies growing up were the Keebler Soft Batch Chocolate Chip cookies. My mom didn’t buy them often but when she did, lunch took on a whole new meaning. Well let’s be honest, I totally ate them before any of my other lunch box items. But, lunch was just happier when they were amongst my bologna sandwich and fruit punch.
About a year ago I bought some for old times sake. I’m not sure what happened but they were not the same. They were smaller and had an unpleasant after taste. AKA, they ruined them. Or I just grew up and my tastes changed. Not sure which of the two it is, but I do not love them like I did.
Recently I have had a ton of requests for something pumpkin. Mostly for a clean version of any pumpkin comfort food/dessert. It’s fall so it’s only fair to start receiving these requests, but there is one problem. I am not a lover of all things pumpkin. I do not get a PSL (pumpkin spice latte) the day they come out. I can’t stand pumpkin pie. The only form of pumpkin I love is my pumpkin cupcakes with cream cheese frosting and crumb topping. They are to die for. But, I am sure if I calculate the calories one would be in the 750 range.
I have a favorite clean cookie that a fellow blogger, Texan Erin conjured up. They are amazing. There is no butter, eggs, or grain. They knocked my socks off the first time I had one. Not because they were just a good chocolate chip cookie, but because the main ingredient was chick peas. Yes, beans. They make having dessert a less guilty experience when there is that much fiber present.
I had a crazy idea of playing with her recipe, making it into a pumpkin cookie. Instead of the peanut butter I used organic pumpkin puree. Since pure maple syrup and pumpkin go together like peanut butter and jelly I used it to sweeten the batter. Plus, the cookies could be labeled purely vegan without the honey.
I used traditional pumpkin spices; cinnamon, ginger and nutmeg, to give the cookie a fall type feel. My favorite part of Erin’s cookie is the melted chocolate strewn throughout. So instead of a chemical laden chocolate chips I gave Enjoy Life vegan chocolate chips a try. I was extremely hesitant. I figured it would be obvious they were vegan. Maybe a weird after taste? Nothing. The chips tasted exactly like their GMO filled rivals.
Fingers crossed I scooped mounds of chocolate chip pumpkin batter on a silpat and popped them into a 350 degree oven. They had to stay in much longer than the original version, but what emerged from the oven at 25 minutes was firm outside and pillowy soft inside. It was reminiscent of the soft batch cookies from my childhood, but with a blast of fall goodness.
I had all of the usual picky taste testers try them. I am happy to announce that even though none of us are pumpkin fans, the cookies were given 4 thumbs up. 2 kids, 2 adults liked them. The boys had no idea what the ingredients were, but they liked them, and that is all that mattered to me. Who doesn’t like a good chocolate chip cookie?
The only fair warning I will give you is that 2 out of the 4 of us wanted them crisper on the outside. That part is up to you. Flatten them a little after scooping them out and leave them in longer if you want a crispy outside.
Nutritionally these babies are a great choice for an afternoon snack or dessert. There is only 136 calories, and a high fiber content for two cookies, coming in at 4.2 grams.
For all of you pumpkin lovers I hope this recipe helps kick off the beginning of pumpkin season, I mean fall. Don’t forget to share this post with your friends. Hey, they might even make them for you!
Disclosure: I was not compensated for any portion of this post. All opinion are my own.
- Serves: 20 cookies
- Serving size: 2 cookies
- Calories: 136
- Fat: 5.1
- Saturated fat: 2.4
- Carbohydrates: 17.8
- Sugar: 10
- Sodium: 60.1
- Fiber: 4.2
- Protein: 4
- 1½ cups chick peas, rinsed and patted dry
- ½ cup pumpkin puree
- 2 tablespoon pure maple syrup
- ⅛ teaspoon sea salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- 1 teaspoon baking powder
- ½ cup, Enjoy Life mini chocolate chips
- Pre-heat oven to 350 degrees.
- Put all the ingredients except chocolate chips in a food processor and puree till smooth.
- Remove blade from the food processor and stir in chocolate chips. Batter will be moist but should be able to be formed.
- Using a melon baller scoop out batter onto a silpat baking sheet, pressing down each mound of dough slightly to form a circle.
- Bake for 20 -30 minutes depending on how crisp you prefer the outside.
- Let cool on the silpat.
- Can be store up to a week in the refrigerator. Or 1 day in a tupperware in a cool dry place.
