Chickpea Jammers
An old-fashioned favourite with a sweet, tart burst of fruit!
Nutrition
- Serving Size 1 cookie
- Calories 85
- Fat 2 g
- Saturated Fat 1 g
- Cholesterol 9 mg
- Carbohydrate 15.5 g
- Fibre 1 g
- Sugars 9 g
- Protein 2 g
- Sodium 58 mg
- Potassium 57 mg
- Folate 10 mcg
- Iron 0.5 mg
Ingredients
- 1 can (14 oz/398 mL) chickpeas, drained & rinsed (yields 1 1/4 cups/300 mL cooked chickpeas)
- 1 cup (250 mL) brown sugar
- 1/4 cup (60 mL) butter, melted
- 1 egg
- 1 tsp (5 mL) vanilla
- 1/2 tsp (2 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1 1/2 cups (375 mL) whole wheat flour
- 1/2 cup (125 mL) rolled oats
- 1 tsp (5 mL) cinnamon
- 1/2 cup (125 mL) jam or jelly of your choice
Directions
Preheat oven to 350°F (180°C).
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.
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