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Peanut Butter and Jam Cookies

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Peanut Butter and Jam Cookies

Makes 20 cookies

1 15-ounce can chickpeas, drained and rinsed
½ cup nut butter (peanut, almond, sunflower, etc.)
2 teaspoons vanilla extract
¼ cup agave syrup
1 teaspoon baking powder
¼ cup rolled oats (certified gluten-free if necessary)
¼ cup jam, your favorite flavor

Heat oven to 350 F. Line a baking sheet with parchment paper. Add chickpeas, nut butter, vanilla, agave syrup, baking powder, and rolled oats to a food processor. Blend until beans are pureed.

With wet hands, roll the dough into one-inch balls and place on the baking sheet. Press your thumb into the balls and spoon jam into the indentation. The space should fit about 1 teaspoon of jam.

Bake for 18-20 minutes until cookies are firm.

For one cookie = 91 calories, 3.5 g fat, 0.7 g saturated fat, 12.6 g carbohydrates, 3.8 g sugar, 2.9 g protein, 0.5 g fiber, 78 mg sodium, 2 Points+

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