1.5 cups cooked chickpeas or 1 15-ounce can, drained
½ cup nut butter of your choice (peanut, almond, cashew..)
2 tsp. vanilla extract
¼ cup agave or ⅓ cup maple syrup
1 tsp. baking powder
pinch of salt
¼ cup rolled oats
½ cup jam or 100% fruit spread
Instructions
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.
Recipe by The Colorful Kitchen at https://thecolorfulkitchen.com/2014/08/06/vegan-gluten-free-chickpea-thumbprint-cookies/