PB&J Chickpea Cookies

Yum, yummo, yum! These cookies are packed full of microbiome-loving goodness. Plus they’re pretty tasty for humans too. Give them a try and let me know what you think? :)

Makes 18 

Ingredients:

• 400g (12 ½ ounces) canned chickpeas, drained and rinsed

• ½ cup (135g) crunchy natural peanut butter

• ¼ cup (60ml) pure maple syrup

• 1 teaspoon pure vanilla extract

• 1 teaspoon baking powder

• ½ teaspoon sea salt

Raspberry Chia Jam

• ½ cup (75) frozen raspberries, thawed

• 1 tablespoon water

• 1 tablespoon white chia seeds

• 2 teaspoon pure maple syrup

Directions

• Make raspberry chia jam.

• Preheat oven to 180°C/350°F. Line a large oven tray with baking paper.

• Pat chickpeas dry with paper towel. Process chickpeas, peanut butter, syrup, vanilla, baking powder and salt, scraping down side of the food processor bowl several times, until smooth.

• Using damp hands, roll tablespoonfuls of mixture into balls, place on tray: flatten with the palm of your hand into a 4cm (1 1/2 -inch) round. Spoon 1 teaspoon raspberry chia jam onto centre of each cookie.

• Bake cookies for 15 minutes or until golden and a cookie can be gently pushed without breaking. Cool on tray.

RASPBERRY CHIA JAM

Blend or process raspberries and the water until pureed. Transfer to a bowl; stir in chia seeds and syrup. Cover with plastic wrap; refrigerate for at least 1 hour until thickened to a jam-like consistency.