PUMPKIN COOKIE DOUGH
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What better way to celebrate fall than with some edible pumpkin cookie dough?!?
This tasty treat contains no processed sugar and is absolutely loaded with fibre, protein, antioxidants, and healthy fats. It’s healthy enough that I’ve been known to throw chunks of it on my yogurt bowl for breakfast, or pack the nut-free version for school lunches (pictured below)!
Pumpkin Cookie Dough is super easy to make in the blender or food processor and requires just a handful of pantry ingredients.
Note: Also see Maple Pumpkin Cookie Dough version below.
Ingredients:
1 can (1 1/2 cups) chickpeas, drained, rinsed, and peeled (see note below*)
1/2 cup pure pumpkin purée (or sweet potato purée)
1/2 cup Nuzest Clean Lean Smooth Vanilla protein powder (see note below*)
1/2 cup Lakanto Brown or Golden sugar-free monk fruit sweetener (or substitute coconut or brown sugar)
1/4 cup cashew butter (see note below*)
2 tsp pure vanilla extract
1/2 to 1 tsp pumpkin pie spice, adjusted to taste
1/4 tsp sea salt
1/3 to 1/2 cup sugar-free dark chocolate chips (such as Lily’s Sweets) or chopped pecans
optional topping: sprinkle of Lakanto Powdered sugar-free monk fruit sweetener
*Notes: I like to peel the chickpeas to get most of the skins off. It’s not essential, but improves the texture of the cookie dough.
If you prefer to avoid protein powder, you can substitute rolled oats.
This recipe also works well with peanut butter, a combination of peanut and cashew butter, or seed butter for a nut-free option. Peanut butter gives a stronger flavour than cashew butter but that works if you love PB!
Directions:
Put chickpeas, pumpkin puree, Nuzest protein powder, sweetener, cashew butter (or peanut or seed butter), vanilla, 1/2 tsp pumpkin pie spice, and salt into a food processor or blender container.
Blend well, scraping the sides and bottom with a rubber spatula as needed. Adjust sweetener and pie spice to taste.
Fold in chocolate chips if using. Chill at least 20 minutes before serving.
Pumpkin Cookie Dough can be stored in an airtight container in the fridge for a week or the freezer for up to 2 months.
Pumpkin Cookie Dough made with Sunbutter as part of a nut-free Egg Muffin lunchbox.
MAPLE PUMPKIN COOKIE DOUGH VERSION
Ingredients and directions as above but reduce pumpkin purée to 1/3 cup, use Fatso Maple peanut (here) or almond butter instead of cashew butter, and sweeten with 1/4 cup Lakanto Maple sugar-free sweetener (or pure maple syrup) plus 1/4 cup Lakanto Brown sugar-free monk fruit sweetener.
Maple Pumpkin Cookie Dough