In a food processor, blend chickpeas until smooth and no round peas remain.
In a large mixing bowl, whisk mashed chickpeas with brown sugar, melted butter, egg, and vanilla.
In a separate bowl combine baking soda, salt, flour, oats and cinnamon.
Add dry ingredients to the chickpea mixture and stir well.
Roll a spoonful of batter by hand and place on a greased cookie sheet. Gently press each ball in the center with a small spoon to make a shallow well; the cookie will flatten slightly.
Bake for 10-12 minutes, until bottom of the cookie is golden. Remove from oven and immediately use the small spoon to reinforce the shallow indentation.
Fill the indentation with about 1 tsp (5 mL) of jam or jelly. Allow to cool completely before storing in one layer in an airtight container.
In a food processor, blend chickpeas until smooth and no round peas remain.
3
In a large mixing bowl, whisk mashed chickpeas with brown sugar, melted butter, egg, and vanilla.
4
In a separate bowl combine baking soda, salt, flour, oats and cinnamon.
5
Add dry ingredients to the chickpea mixture and stir well.
6
Roll a spoonful of batter by hand and place on a greased cookie sheet. Gently press each ball in the center with a small spoon to make a shallow well; the cookie will flatten slightly.
7
Bake for 10-12 minutes, until bottom of the cookie is golden. Remove from oven and immediately use the small spoon to reinforce the shallow indentation.
8
Fill the indentation with about 1 tsp (5 mL) of jam or jelly. Allow to cool completely before storing in one layer in an airtight container.
