Chickpea Pumpkin Chocolate Sea Salt Cookies
1. Preheat oven to 350°. Line 2 large-rimmed baking pans with parchment paper.
2. In a large bowl, whisk egg, pumpkin, sugar, oil, and vanilla extract. In a separate large bowl, whisk flour, baking powder, baking soda, and ½ teaspoon salt. Stir flour mixture into pumpkin mixture until incorporated; fold in chocolate.
3. Using 2 small spoons, drop cookie dough into 1½-inch balls, 1 inch apart, on prepared pans. Sprinkle with remaining ¼ teaspoon salt; refrigerate for 10 minutes.
4. Bake cookies for 12 minutes or until bottoms and edges are lightly browned, rotating pans once; transfer to a wire rack to cool. Makes about 36 cookies.
- 11 g Fat
- 7 g Saturated Fat
- 10 mg Cholesterol
- 197 mg Sodium
- 22 g Carbohydrates
- 4 g Fiber
- 13 g Sugars
- 11 g Added Sugars
- 4 g Protein
Directions
1. Preheat oven to 350°. Line 2 large-rimmed baking pans with parchment paper.
2. In a large bowl, whisk egg, pumpkin, sugar, oil, and vanilla extract. In a separate large bowl, whisk flour, baking powder, baking soda, and ½ teaspoon salt. Stir flour mixture into pumpkin mixture until incorporated; fold in chocolate.
3. Using 2 small spoons, drop cookie dough into 1½-inch balls, 1 inch apart, on prepared pans. Sprinkle with remaining ¼ teaspoon salt; refrigerate for 10 minutes.
4. Bake cookies for 12 minutes or until bottoms and edges are lightly browned, rotating pans once; transfer to a wire rack to cool. Makes about 36 cookies.
