<post updated 01/29/18 with new photo and recipe content>
Remember that time I made Spiced Cashew Chickpea Cookies and ate them all the time?
They’re my absolute favorite snack cookie because they’re so moist, low in sugar, packed with protein, and totally portable!
Well, after eating tons of those perfect little morsels on the go, there was one fateful day where I decided to sit down and spread a bit of jelly on top.
This made the cookies even more moist and delicious, so I’ve been dunking them in fruit spreads ever since.
I set out to create PB & Jam Thumbprint cookies to share my news finds, but found I had half of a steamed Japanese yam in the fridge,
And jam rhymes with yam, so…
PB Jam ‘N’ Yam Cookies happened.
I think you should make them happen, too.
I seriously want to put “professional sneaker of veggies into food” on a resume, because nothing gives me more of a thrill than tucking my favorite veggies into places you wouldn’t expect them.
Like a delicious cookie.
Maybe not that wholly unexpected with Japanese yam, because they’re literally nature’s candy.
If you haven’t tried Japanese yam yet, they taste like cake batter and make the whole kitchen smell like you’re baking cake or cookies when….you’re just baking a potato.
If my kitchen consistently smelled like the lingering sweetness of a freshly baked yam….
Well, I’d probably never want to leave it.
Sorry not sorry for the back-to-back sweets post, because this was too good not to share immediately.
I spent yesterday morning baking dozens of these for Memorial Day weekend, and the whole time I was spooning blue and red jam into the chickpea cookie cavities I was thinking, I need to share these with my friends.
The best part about these cookies is the batter.
You’ve got to try it raw!
Have a little taste test during cookie formation, you know, to make sure they turned out OK.
I promise not to be offended if you mixed this up, tasted it, and then ditched the cookies altogether for happily eating this by the spoonful.
It’s that good, and it’s just chickpeas, peanut butter, yam, and maple syrup.
Basically a protein packed good-for-you cookie dough.
If you can’t get your hands on Japanese yams, regular yams are a suitable substitute, though they might require a little extra baking.
I used a mix of all natural blueberry and strawberry jam to alternate my cookies, but you can use whatever flavor you like.
To keep the cookie as clean as possible, opt for jams and spreads that are naturally sweetened and without refined sugars or additives.
My favorite brand for natural jam is this kind.
Enjoy these cookies anytime because they’re so clean and convenient.
I love having them as breakfast, snack, dessert, or pre/post workout fuel.
They’re also pretty to make and share with friends, if you’re willing to give them away.
If you make these PB Jam ‘N’ Yam Cookies, let me know! I’d love to hear what you think of them and if you made it past the cookie batter eating phase.
Give me a shout on instagram @flora_and_vino and use hashtag #floraandvino to show me your snookies! 😀
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- 1 15 oz. can chickpeas, drained and rinsed
- ½ cup peanut butter, creamy or crunchy
- ½ heaping cup cooked Japanese yam (about ½ one medium/large yam), baked or steamed, skins removed
- 3 TBS maple syrup
- 1-2 TBS unsweetened almond milk
- ½ tsp baking powder (optional--makes the cookies rise a little but I've omitted many times!)
- ¼ c. refined sugar free jam or fruit butter
- If you haven't already steamed your sweet potato, bake at 400 for 1 hour, or, alternatively, remove skin and steam for 10 minutes on the stovetop. Set aside.
- Preheat oven to 350 and line a cookie sheet with parchment paper.
- To a blender, add all ingredients except the almond milk and jam and pulse until well combined, pausing and scraping down the excess on the sides with a rubber spatula to ensure even consistency. It should resemble sticky dough. Add 1-2 TBS almond milk as needed to allow for easier blending.
- With a cookie scoop, scoop dough in balls and place on parchment paper. The batter should make about 16 cookies.
- Use your thumb to press a small indent in the center of each cookie. If your thumb sticks to the batter, try wetting your thumb with filtered water before pressing down to prevent sticking.
- Bake for 25-30 minutes, until golden brown on the bottom and firm to the touch.
- Allow to cool slightly, then spoon ~1/4 tsp jam to baked indent within each cookie, careful not to fill too high. Pop bake in the oven for a few minutes to warm the jelly (optional).
- Refrigerate leftovers in the fridge for up to a week. Freeze for long term storage.