Pumpkin Spice Chickpea Cookie Dough
1 can chickpeas
2 tbsp maple syrup
1/4 c. dates
3 tbsp pumpkin puree
1 tsp vanilla
1 tsp pumpkin spice
1 tsp cinnamon
1/3 c. chocolate chips (save out of food processor until end)
1 package Eaton Hemp Maple Cinnamon Super Seeds (save out of food processor until end)
Pinch of sea salt
1. Strain and rinse the can of chickpeas. For smoother consistency cookie dough, remove the skin of the chickpea.
2. Combine all ingredients (except chocolate chips and Eaton Hemp Super Seeds) into a food processor
3. Blend until smooth
4. Add in chocolate chips and Eaton Hemp Super Seeds – save a few extra for the top.
5. Place into sealable container and store in fridge for up to 3 days, if it lasts that long!
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