Pumpkin Chickpea Cookies

Since I had lots of pumpkin puree and chickpeas to use up, I combined both ingredients in this recipe.

The many chickpeas are the result of making aqua faba (the protein rich brine from canned or homecooked chickpeas, used as an egg replacer).

You can see examples for my recipes with aqua faba here:
Pumpkin Rollls https://youtu.be/DpdOJssuYLw
Blueberry Macaroons https://youtu.be/GkMDngsrdcA



PUMPKIN CHICKPEA COOKIES
Ingredients:
1 cup pureed chickpeas
½ cup pumpkin puree
1 cup powdered sugar
½ cup all purpose flour
½ tablespoon pumpkin spice
1 teaspoon aluminium free baking powder

Preheat your oven to 350 degrees Fahrenheit. Put the pumpkin puree into a bowl, then add half the amount of chickpea puree. Mix with a fork (no blender required for this recipe). Then add half the amount of the powdered sugar and fold it in. When everything is combined, add the other half of the powdered sugar and mix it in (doing it in portions makes the mixing much easier). Add baking powder to the flour and combine, then put 1/4 cup of the flour into the dough and fold in. Then add the pumpkin spice and the remaining 1/4 cup of flour and mix until everything is incorporated. Finally, add the remaining chickpea puree.

Due to the water content of the pumpkin puree, this dough is more liquid than regular cookie dough so you cannot form the cookies as usual. Instead, use two tablespoons to place spoonfuls on your baking tray, as shown in the video. Baking tray should be lined with parchment paper or a silicon baking mat such as Silpat: http://amzn.to/1PnruLo.
In case your puree is very watery so your dough seems to be too liquid, add a bit more flour to make it firmer (compare to the consistency you see in the video).
Put the cookies into the preheated oven and bake them for 20 to 25 minutes, using a toothpick to figure when they are ready to be taken out.