P&J Chickpea Cookies

Nov 23, 2022
Putting Raspberry Chia Jam on top of the cookies

Yum, yummo, yum! These cookies are packed full of microbiome-loving goodness. Plus they’re pretty tasty for humans too. Give them a try and let me know what you think? :)

Makes 18 



  • 400g (12 ½ ounces) canned chickpeas, drained and rinsed
  • ½ cup (135g) crunchy natural peanut butter
  • ¼ cup (60ml) pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon baking powder
  • ½ teaspoon sea salt


Raspberry Chia Jam


  • ½ cup (75) frozen raspberries, thawed
  • 1 tablespoon water
  • 1 tablespoon white chia seeds
  • 2 teaspoon pure maple syrup




  • Make raspberry chia jam.
  • Preheat oven to 180°C/350°F. Line a large oven tray with baking paper.
  • Pat chickpeas dry with paper towel. Process chickpeas, peanut butter, syrup, vanilla, baking powder and salt, scraping down side of the food processor bowl several times, until smooth.
  • Using damp hands, roll tablespoonfuls of mixture into balls, place on tray: flatten with the palm of your hand into a 4cm (1 1/2 -inch) round. Spoon 1 teaspoon raspberry chia jam onto centre of each cookie.
  • Bake cookies for 15 minutes or until golden and a cookie can be gently pushed without breaking. Cool on tray.



Blend or process raspberries and the water until pureed. Transfer to a bowl; stir in chia seeds and syrup. Cover with plastic wrap; refrigerate for at least 1 hour until thickened to a jam-like consistency.


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