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