The only thing better than a cookie is a cookie with filling. And, if you want to get really ambitious, the only thing better than a cookie with filling is one that also happens to be healthy. It’s your lucky day. This vegan gluten-free chickpea thumbprint cookie recipe is a delicious take on a classic that you can feel good about eating. Pinky swear.
It may seem weird to use chickpeas in a dessert recipe, but they actually work wonders. Chickpeas provide the bulk and density that flour, milk, and eggs would otherwise provide. Meanwhile, their taste is neutral enough to be manipulated by the recipe add-ins. That way, you can get the cookie experience without the animal protein, over-processed ingredients, and hard-to-digest fats without stinting on taste.
To make this cookie recipe even lighter, I tried omitting the nut butter. Even though the cookies tasted delicious, they were a lot more delicate to handle and didn’t hold together very well after being cooked. Because of the outcome I experienced, I recommend you stick to the exact recipe below for the best result.
Vegan Gluten-Free Chickpea Thumbprint Cookie Recipe
Makes 12-15 cookies
- 1 ½ cups cooked chickpeas
- ½ cup peanut or almond butter
- 2 teaspoons vanilla extract
- 3 tablespoons maple syrup
- ¼ cup coconut palm sugar
- 1 teaspoon baking powder
- Pinch of salt
- ¼ cup rolled oats
- ½ cup sugar-free jam
Preheat the oven to 350 degrees Fahrenheit. Grease a baking sheet and set aside.
In a food processor, add the chickpeas, nut butter, vanilla extract, maple syrup, coconut palm sugar, baking powder, and salt. Blend until smooth and then transfer to a medium bowl. Fold in the oats.
Roll the batter into one-and-a-half inch balls and place on the baking sheet. Press an indentation into the top of each cookie and fill with two teaspoons of fruit jam.
Bake for 20 minutes, or until lightly browned and firm. Remove from the oven and let cool for 15 to 20 minutes before noshing. Enjoy!
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