P&J Chickpea CookiesNov 23, 2022
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? :)
- 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.
RASPBERRY CHIA JAM
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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