Pumpkin Garbonzo Cookies

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With October beginning yesterday, I had pumpkin on the brain. I wanted to concoct something that has all the yummy taste of a pumpkin dessert, but without the guilt. These cookies have no flour and no white sugar, so you don’t have to feel guilty about indulging in one or two. Normally I steer clear of baked goods that are gluten free, dairy free, and egg free, but trust me, these taste delicious and indulgent. They go perfectly with a hot cup of coffee and a chilly autumn day.

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3 cups garbonzo beans

3/4 cup pumpkin puree

1/4 cup almond butter

1 1/2 tablespoons vanilla

1/4 cup + 1 tablespoon maple syrup

1/4 cup honey

2 tablespoons coconut flour

3/4 tablespoon baking powder

2 teaspoons pumpkin pie spice

1/2 teaspoon cardamom

1/4 teaspoon cloves



Place rinsed garbonzo beans into a food processor and puree. Add pumpkin, almond butter, vanilla, maple syrup, and honey to the food processor, and process. The liquid ingredients will help break down the garbonzo beans into a creamy mixture. This recipe produces cookies that have a nice pumpkin spice flavor but are not overly sweet, so you could add more honey/maple syrup to taste.

Next, add baking powder, spices, and coconut flour – the coconut flour is used to thicken the batter just a little bit. You can add dark chocolate chips at this point if desired.

The mixture will not have a typical cookie dough texture, but rather a more liquid texture similar to muffin batter. Use a scoop to create balls of the batter about 1 and a half to 2 inches in diameter (they don’t spread a whole lot). The mixture should be able to stay in these cookie dough ball shapes; if the batter is too runny you can add more of the coconut flour (or whatever type of flour you wish) to thicken it a little.

Bake at 325 degrees for about 25 minutes, or until slightly golden brown on the edges.

Let cool before taking off the cookie sheet. These cookies will be fairly soft and delicate, and may crumble if you try to move them too soon.

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Garbonzo cookies are different than the cookies we are used to, so don’t be surprised by the slightly denser, crumbly texture. They are a delicious way to indulge in the classic pumpkin flavor of the season without having flour and sugar. Pour yourself a hot cup of coffee, snuggle up, and enjoy your treat with no guilt whatsoever!

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