Skip to content
July 30, 2014

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.

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.

Vegan, Gluten-Free Thumbprint Cookies

makes about 12 cookies

Ingredients

  • 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

Directions

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.

Advertisement
This ad is displayed using third party content and we do not control its accessibility features.