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Chickpea Jammers

An old-fashioned favourite with a sweet, tart burst of fruit!

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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