1-bowl healthy cookies made with chickpeas, peanut butter, and Japanese yam. Sweetened with maple syrup and your favorite jam.
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.
Now.
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.
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.
It’s that good, and it’s just chickpeas, peanut butter, yam, and maple syrup.
Basically a protein packed good-for-you cookie dough.
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!
Be sure to leave me a comment, rating, and review so I can use your feedback to create more yums.
Give me a shout on Instagram and use #floraandvino to show me your creations.
Check out my Pinterest page to pin more recipes like this one to make later.
For more fun chickpea cookies, try my Spiced Cashew Chickpea Cookies and Blood Orange Chocolate Chickpea Cookies.
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XO Lauren
PB Jam ‘N’ Yam Thumbprint Cookies
- Total Time: 40 mins
- Yield: 16 cookies
- Diet: Vegan
Description
1-bowl healthy cookies made with chickpeas, peanut butter, and Japanese yam. Sweetened with maple syrup and your favorite jam.
Ingredients
- 1 15 oz. can chickpeas, drained and rinsed
- ½ cup peanut butter, creamy or crunchy
- 1/2 heaping cup cooked Japanese yam (about 1/2 one medium/large yam), baked or steamed, skins removed
- 3 TBSP maple syrup
- 1–2 TBSP unsweetened almond milk
- 1/2 tsp baking powder (optional–makes the cookies rise a little but I’ve omitted many times!)
- 1/4 cup refined sugar free jam or fruit butter
Instructions
- If you haven’t already steamed your sweet potato, bake at 400 °F for 1 hour, or, alternatively, remove skin and steam for 10 minutes on the stovetop. Set aside.
- Preheat oven to 350°F and line a 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 an even consistency. If the dough is too thick, add 1-2 TBSP almond milk and mix again to combine. The dough should be thick, sticky, and scoopable.
- With a cookie scoop, scoop the dough into balls and place them on the parchment lined baking sheet. 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 the cookies for 25-30 minutes, until golden brown on the bottom and firm to the touch.
- Spoon ~1/4 tsp jam to baked indent within each cookie, careful not to fill too high. Allow to cool slightly before enjoying.
- Store leftover cookies in the refrigerator for up to a week and freeze for long term storage.
Notes
Prep time does not include the time it takes to bake/steam Japanese yam
- Prep Time: 10 mins
- Cook Time: 30 mins
- Category: Dessert, Snack
- Method: Oven-Bake
- Cuisine: Vegan, Gluten-Free, Oil-Free, Refined Sugar-Free
Hi Lauren – this recipe was a bust for me. The dough was too gooey, and I tried adding 3.5 TBS almond meal to thicken it up. Sadly they didn’t firm up enough after 30 min baking. I used a regular yam but maybe the “1/2 yam” wasn’t accurate. Would be great to have this measure in cups (thank you)!
Hi Kendra, I’m so sorry the recipe didn’t work for you! Did you use Japanese yam or regular garnet yam? The garnet yam might make it too runny– I only tested with Japanese yam which is a bit drier and starchier. I’ll have to recreate and take precise potato measurements. It was the batter itself that was runny and not the Jam topping, yes?
You’re right, it was a garnet yam as Japanese wasn’t available…and since yam sizes vary so much that might have made the issues worse. The batter was too gooey and wouldn’t hold shape. Baking it didn’t help!
Yes, I’ll re-measure and adjust the recipe accordingly and perhaps take out the substitution of garnet yam…thanks so much for helping me fix this, Kendra!