Chickpea Banana Thumbprint Cookies, Vegan & Gluten-Free
Author: 
Recipe type: dessert
Cuisine: vegan, gluten-free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
cookie dough
  • 1½ cups cooked chickpeas (or 1 15-ounce can)
  • ½ cup creamy peanut butter
  • ¼ cup maple syrup
  • ¼ cup rolled oats
  • 2 teaspoons vanilla extract
  • 1 teaspoon baking powder
  • ⅛ teaspoon salt
fillings and toppings
  • 1 medium banana, sliced into 12 pieces
  • 1 tablespoon coconut oil, melted
  • 1 tablespoon maple syrup
  • 1 tablespoon cocoa powder
  • 1 tablespoon coconut butter, softened
Instructions
  1. Preheat the oven to 350°. Grease a baking sheet.
  2. Combine all the cookie dough ingredients together in a blender, until smooth (you may need to scrape the sides down a few times).
  3. Scoop a heaping tablespoon of batter onto the baking sheet. Use your thumb to create an indent in the center, then stuff a banana slice into the indent. Repeat until all of the batter is used.
  4. Bake for 18-20 minutes, until the cookies are firm on the edges. Remove from the oven, transfer the cookies to a cooling rack, and let them cool completely before adding the drizzles.
  5. For the chocolate drizzle, stir the coconut oil, maple syrup and cocoa powder together in a small bowl. Use a spoon or pastry bag to drizzle the mixture over the cookies.
  6. For the coconut butter drizzle, use a spoon or pastry bag to drizzle it over the cookies. Place the cookies in the refrigerator for 5-10 minutes, so the drizzles harden. Enjoy right away or store in an airtight container.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2017/06/08/chickpea-banana-thumbprint-cookies-vegan-gluten-free/