Pumpkin Garbanzo Bean Cookie Skillet
Ingredients
1 15oz can or pouch Green Valley Organic Garbanzo Beans, drained and rinsed
1/2 cup organic Green Valley Pumpkin Puree
1/4 cup creamy cashew butter (or other smooth nut butter)
¼ cup coconut oil
1/3 cup maple syrup
1 teaspoon pure vanilla extract
1/2 cup whole wheat flour (gluten-free flour can be used)
1 1/2 teaspoons baking powder
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
3/4 cup semi-sweet chocolate chips or chunks
Optional: Vanilla ice cream for serving
Optional: ½ cup chopped walnuts or pecans ¾ cup
Steps
Preheat oven to 350° F.
Grease a 9 or 10 inch skillet lightly with coconut oil or cooking spray.
In a food processor, combine the garbanzo beans, pumpkin, cashew butter, coconut oil, maple syrup, and vanilla extract. Blend for 2 minutes until smooth. Scrape down sides of bowl with a spatula and blend another 2 minutes until completely smooth.
Add flour, baking powder, pumpkin pie spice, and salt. Pulse to blend until well combined.
Stir in the nuts (if using) and chocolate chunks, reserving about 1 tablespoon.
Spread the cookie dough into the prepared skillet, and top with the remaining chocolate chunks.
Bake 22-25 minutes until top is dry.
Cool 10 minutes. Slice and serve topped with vanilla ice cream.
Final Step
Tell people about this deliciously simple meal and help everyone eat healthy.
