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Peanut Butter & Jam Chickpea Cookies

Peanut Butter & Jam Chickpea Cookies

Peanut Butter & Jam Chickpea Cookies

Who doesn’t love the peanut butter & jam combo?! If you’re a lover like me, you’re going to absolutely LOVE these gluten-free, refined sugar-free, dairy-free, egg-free, Vegan-friendly cookies!

Ingredients

Cookie Mixture

  • 400g can chickpeas, drained & rinsed
  • ½ cup natural peanut butter
  • ¼ cup pure maple syrup
  • 1 tsp vanilla
  • ½ tsp salt
  • 1 tsp baking powder

Raspberry Chia Jam

  • ½ cup raspberries
  • 1 tbsp water
  • 1 tbsp chia seeds
  • 2 tsp pure maple syrup

Method

Cookie Mixture

  1. Make raspberry chia jam (see below)
  2. Preheat oven to 180 degrees c.
  3. Add all cookie mixture ingredients into your food processor.
  4. Process on high, scraping sides down as needed, until thoroughly blended, about 3 minutes.
  5. Using damp hands, roll tablespoons of mixture into balls and place on greased baking tray. (If mixture is to wet & sticky, add a gluten-free flour such as buckwheat flour or almond meal). Flatten each cookie with the back of a spoon.
  6. Place a heaping tsp of the raspberry chia jam into the well of each cookie.
  7. Bake cookies for 15 minutes, or until edges are browned.

Raspberry Chia Jam

  1. Place raspberries, chia seeds, water and maple syrup into a blender. Blend on medium to high speed until preferred jam consistency is obtained.
  2. Pour contents of blender into a small bowl and refrigerate for at least 1 hour or until jam-like consistency.

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