I'm always looking for creative ways to make gluten-free versions of my favorite baked goods. My favorite unlikely flour-substitute that I've stumbled upon has been beans! Chickpeas are used as the base for these thumbprint cookies, which I love because they contain more protein than your average dessert.
The cookies are filled with jam- I always make sure to look for jam or fruit spread that is 100% fruit so there's no added sugar.
Vegan, Gluten-Free Thumbprint Cookies
makes about 12 cookies
- 1.5 cups cooked chickpeas or 1 15-ounce can
- 1/2 cup nut butter of your choice (peanut, almond, cashew..)
- 2 tsp. vanilla extract
- 1/4 cup agave or 1/3 cup maple syrup
- 1 tsp. baking powder
- pinch of salt
- 1/4 cup rolled oats
- 1/2 cup jam or 100% fruit spread
Preheat oven to 350° Fahrenheit. Grease a baking sheet or line it with parchment paper.
Combine chickpeas, peanut butter, vanilla extract, agave, baking powder and salt in blender until mostly smooth. The batter will be a little thick so you may need to scrape the sides down a couple of times. I like to leave a slight texture.
Transfer batter to a medium bowl and mix in oats.
Wet hands and roll batter into balls about 1.5 inches thick. Place on baking sheet 1 inch apart. Use the palm of your hand to slightly flatten balls on top. Use your thumb to press an indentation into the center of each cookie. Spoon 2-3 tsp. of fruit spread into each indentation.
Bake for 18-20 minutes, until cookies are firm on edges. Remove from oven and allow to cool before enjoying.
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