Gluten-Free Pumpkin Chocolate Chip Cookies

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Thanks to my sweet friend, Meagan Rigby (aka Macro Mini), I was invited to participate in a cooking challenge. The challenge was to create a delicious recipe including two ingredients: canned pumpkin and garbanzo beans. Since cooking is not my thing, creatively, at least, I was definitely a little bit wary of my abilities here!!! After a few Google searches and asking some of my chef friends, we collectively created this absolutely, 100% delicious, fall-flavored cookie! BONUS: it’s gluten-free and macro friendly!

Whether you are gluten-free or not, you’ll definitely want to bake these babies up STAT…


Gluten-Free Pumpkin Chocolate Chip Cookies


1 (15 ounce) can garbanzo beans, drained and rinsed well
½ cup coconut oil
1 tablespoon pure maple syrup
½ cup pure pumpkin puree
1 teaspoon vanilla extract
1 egg
¼ cup stevia (or Truvia)
¼ cup coconut sugar
2 scoops vanilla protein powder
½ teaspoon baking powder
½ teaspoon baking soda
1 ½ cups gluten-free all-purpose flour
2 teaspoons pumpkin pie spice
½ teaspoon cinnamon
½ cup semi-sweet chocolate chips


1. In a food processor (or high powered blender), blend garbanzo beans until a paste forms, scrape down the sides of the bowl as needed.
2. Add coconut oil, maple syrup, pumpkin puree, vanilla, egg, stevia, and coconut sugar to the garbanzo beans paste, mix on high until thoroughly combined.
3. Add the rest of the ingredients, except for the chocolate chips, to food processor and blend on high until dough begins to form.
4. Remove dough from food processor, place into a large bowl. Add chocolate chips to dough and fold in using your hands or rubber spatula.
5. Chill dough, covered, in refrigerator for at least 3 hours or overnight. (This step is not mandatory, but it does keep cookies soft and fluffy!).
6. Preheat oven to 350 degrees Fahrenheit, spray a baking sheet with nonstick spray. Remove dough from refrigerator.
7. Measure out a heaping tablespoon of dough, roll into a ball with your hands. Using your palms, flatten the ball into a disc shape, about ? inch thick. Place on cookie sheet sprayed with nonfat cooking spray.
8. Continue until baking sheet is full, keeping about 1-2 inches between each cookie. Recipe makes 36 cookies.
9. Bake in preheated oven for 12-14 minutes until the bottoms of cookies are golden brown. Allow to cool 5 minutes on baking sheet before transferring to cooling rack.
10. Enjoy! Store in airtight container for up to 1 week.

Nutrition Information (per cookie): 87 calories, 4g fat, 11g carbs, 3g protein, 4g sugar

Make these cookies, tell me how you like them, then comment below on one of your favorite recipes using canned pumpkin and garbanzo beans!



Other yummy pumpkin recipes (because you can never have too many pumpkin recipes!):

My (Almost) Famous Pumpkin Pie Overnight Oats!
Pumpkin Protein Pancakes with Pumpkin Seed Granola
Protein Waffles with a Pumpkin Twist!
Pumpkin Pie + Protein Shake = Low Carb Heaven
Pumpkin Pecan Pie

31 Responses

  1. Hey ladies!
    Just made these cookies and I have to say they are truly delicious!
    Just started macro counting so this would be perfect for my ‘must have a sweet thing’ days!
    Thank you for sharing!

  2. Careful! If you are a Celiac sufferer you need to sub the pumpkin pie spice mix for the individual spices. Commercially available mixes are nearly always contaminated with wheat.

  3. My sister has been dying to get some pumpkin chocolate chip cookies that don’t kill her abs! This will be a great way to have a treat that won’t cancel out all the hard work in the gym! ??

  4. My 5 month old is allergic to dairy/soy/egg/gluten and it is exhausting!! I’m breastfeeding so my food options are very limited. This is free of all those things, which is so very exciting! Thank you for sharing.

  5. I love pumpkin anything. I have always thought to use it in the basics like pie or smothers but cookies, never crossed my mind. Pumpkin and chocolate sound wonderful together and this recipe is such a healthy alternative to a traditional Cooke recipe loaded with garbage. I can’t wait to make these!

  6. I’m looking forward to trying this recipe! I work in a cardiac rehab facility as an exercise physiologist and I’m always looking for healthy-ish recipes to share with our patients!

  7. Oh!!! I saw this post and I’m so gonna make these! They look so yummy!! And my little guy could
    Enjoy to!!

  8. Oh my goodness these sound delicious. Would love to win the stroller for my daughter and also make these healthy cookies for her and all her boys. You and Chris are awesome and help so many so I also want to take the opportunity to tell you how amazing you are. You inspire me very much. Thank you ?

  9. Absolutely loved loved these cookies when I made them! The whole family did too!! My favorite recipe with pumpkin is spice cake mix and 1 can of pumpkin with a couple of eggwhites. Mix it all together and bake it . Makes the best cake !

  10. I bake cookies for my husband’s co workers every Friday, and I’m going to have to make these for them!
    One of my favourite things to do with pumpkin (other than carving and baking pies), is adding some to my vanilla protein shake with some pumpkin pie spice… tastes amazing!! Just like a pumpkin pie but without all the guilt

  11. I can’t wait to try them! My kids love pumpkin chocolate chip muffins and I’m always looking for healthier alternatives. Thank you!

  12. I’m all about pumpkin foods in the fall-but find that many of my favorites are a little less then healthy. This recipe looks awesome. I’m definitely going to have to try it out!

  13. So hard to choose a favorite post! But this is one of my favorite *recent* posts. I am gluten free and try to eat healthy, but I still have a sweet tooth! Thanks for the recipe and inspiration. 😀

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