Chickpea Thumbprint Cookies
Vegan thumbprint cookies made from chickpeas and dates, filled with a quick raspberry chia jam — naturally sweet with no refined sugar.
40 min
Serves 12
Recipe from YouTube by Broccoli Mum
Ingredients
- Frozen raspberries1.5 cups
- Salta pinch
- Lemon juice1 tsp
- Chia seeds2 tbsp
- Chickpeas3 cups
- Tiny dates12 tiny dates
- Peanut butter powder1/4 cup (optional)
- Oat flour1/2 cup
- Vanilla extract1 tsp
- Baking powder1 tsp
Method
1. Make the jam: mash the frozen raspberries with the lemon juice and chia seeds in a bowl and set aside to thicken.
2. Make the cookie base: blitz the chickpeas, dates, peanut butter powder (if using), oat flour, vanilla extract, baking powder and salt in a food processor until a dough forms.
3. Form the dough into thumbprint shapes, pressing a hollow into the centre of each cookie.
4. Dollop the raspberry chia jam into each hollow.
5. Bake at 180 C (350 F) for 20 minutes.
6. Let cool completely before serving.