Pumpkin Chickpea Cookies

This recipe is a work in progress. I’m always looking for healthy, portable, savory foods that can be consumed without being reheated for hikes, packed lunches, or picnics. I’ve been creating this recipe in my head since baking the batch of pumpkin oatmeal cookies a few weeks ago, but never seemed to have all the ingredients on hand. There were a few things I would have liked to do differently: whole wheat flour or masa in place of the some or all of  the all-purpose, a different spice combo, and maybe some chopped, cooked kale or chard in place of the peas. But I finally got tired of waiting and went with what I had on hand. The result was not at all bad. We’ll see how they hold up on the long hike we have planned for this weekend.

Sun Baked Pumpkin Chickpea Biscuits


1/2 cup dried chickpeas, soaked overnight and drained

1 cup canned pumpkin

1/2 cup coconut oil, melted

1/2 cup chickpea flour

3/4 cups all-purpose flour

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon salt

1/2 teaspoon baking powder

1/8 teaspoon cayenne

1 cup frozen peas, thawed


Set Sun Oven out to preheat.

Place the drained chickpeas in a food processor and process until grainy, do not over process. Set aside.

In a large bowl, whisk together the pumpkin, oil, and chickpea flour.  In a medium bowl, whisk together the flour, coriander, cumin, salt, baking powder, and cayenne. Stir the flour mixture into the pumpkin mixture until just combined. Stir in the ground chickpeas until combined. Fold in the peas. Use a 1/4 cup measuring cup to form 12 patties. Arrange the patties on a baking sheet lined with a silicone mat or parchment paper. Chill the patties for 1/2 hour. Place the patties on baking racks or sheets lined with parchment paper. Stack the racks in the Sun Oven and bake until golden and set, 25 to 35 minutes. Top layer will cook faster. Serve warm or at room temperature.

Makes 12 patties.




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