Edible Pumpkin Chocolate Chip Cookie Dough
Edible Pumpkin Chocolate Cookie Dough - Super delicious and packed with fiber and protein to keep you satisfied. Dairy, gluten, and grain-free.
Not only is this cookie dough safe to eat, it’s chock full of nutrients thanks to chickpeas' excellent source of soluble fiber and protein. When you combine it with nut butter and pumpkin puree, it’s a nutritional powerhouse!
Professional Cycle Syncer? This is a luteal phase recipe as it contains ingredients like sunflower seeds, pumpkin, and chickpeas that are great sources of B vitamins, calcium, magnesium, and fiber. During this phase, your body needs more calories and slow-burning complex carbs and beans provide calories while stabilizing blood sugar.
Bonus! PMS symptoms? Chickpeas are a great source of magnesium. They also contain vitamin B6 so when taken together, help reduce PMS symptoms!
You can eat this for dessert, bring to a family or sports event, or simply grab a spoon and eat it straight from the fridge!
You can most definitely use regular dark chocolate chips for this recipe, but I love using Hu Kitchen chocolate! For this recipe, I used one bar of hazelnut butter dark chocolate and used their grain-free cookies (chocolate chip and ginger snap) as the “spoon”!
They just came out with seasonal dark chocolate bars: gingerbread and pumpkin spice and I BET that would truly level up this cookie dough!
I love using their products because of their simplistic ingredient list:
Organic cacao
Unrefined organic coconut sugar
Organic fair-trade cocoa butter
That’s. It.
Again, you don’t have to use these products to make this recipe, but if you want to, here the website or my SHOP PAGE and code FROMTHEROOTS for 15% off your first order!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo to #fromtherootsblog on Instagram. We love seeing what you come up with!
Edible Pumpkin Chocolate Cookie Dough - Super delicious and packed with fiber and protein to keep you satisfied. Dairy, gluten, and grain-free.
Ingredients
1 can chickpeas
½ tsp baking soda
½ cup sunflower or nut butter
¼ cup pure maple syrup
¼ cup pumpkin puree
¼ cup dark chocolate chips or dark chocolate bar (chopped)
1 tsp pumpkin pie seasoning
½ tsp vanilla extract
Flaky sea salt for garnish
Directions
Place drained chickpeas in a medium saucepan and add the baking soda. Cover the chickpeas with water and bring the mixture to a boil over high heat for 5-10 minutes or until the chickpeas look bloated. In a fine mesh strainer, drain the chickpeas and run cool water over them. No need to peel the chickpeas now that they are soft and should create a creamy texture!
Transfer cooked chickpeas and the rest of the ingredients except for chocolate in a food processor. Puree mixture until completely smooth and creamy in texture. May need to pause a couple of times to scrape down the side of the processor bowl.
Transfer mixture into a bowl and fold in chocolate chips until evenly distributed. Refrigerate until ready to serve and garnish with flaky sea salt.
