Chickpea Thumbprint Cookies (Vegan, Oil-free, GF)
Irresistible chickpea thumbprint cookies made from canned chickpeas, nut butter and rolled oats. They are flourless, vegan, oil-free, gluten-free and so delicious!
Servings: 24 cookies
Ingredients
- 1/3 cup rolled oats (certified GF, as needed)
- 1.5 teaspoons baking powder (certified GF, as needed)
- 1/8 teaspoon salt
- 1 15 ounce can chickpeas (drained and rinsed)
- 1/2 cup creamy nut butter or seed butter (e.g., peanut, cashew, sunflower seed, tahini)
- 1/3 cup maple syrup (see notes for options)
- 2 teaspoons vanilla extract
- 1/4 cup fruit jam (or preserves, marmalade, chocolate spread)
Instructions
- Line a large cookie sheet with parchment paper.
- In a high speed blender or food processor, process the oats until finely ground. Transfer to a large bowl; stir in the baking powder and salt..
- Add the chickpeas, nut butter, maple syrup and vanilla to the food processor or blender; process until smooth. Transfer mixture to bowl with ground oats. Stir until mixture is well-blended.
- Shape the dough into 24 (1-inch) balls; place them 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each cookie, leaving an indentation.
- Loosely cover the pan and refrigerate for at least 2 hours.
- Preheat the oven to 325F (160C).
- Bake the cookies for 10 to 12 minutes, until pale golden. Transfer to a wire rack with a spatula and spoon 1/2 teaspoon jam into the center of each cookie.
- Cool completely before serving.
Notes
Storage: Store the cooled cookies between sheets of wax paper in an airtight container at room temperature for 3 days, the refrigerator for 1 week or the freezer for up to 6 months.
Nutrition
Serving: 1cookie | Calories: 78kcal | Carbohydrates: 10.3g | Protein: 2.5g | Fat: 3g | Sodium: 17mg | Fiber: 1.4g | Sugar: 4.8g