Thumbprints are endearing cookies. Typically petite, round, and dolloped with something sweet in the middle, they are charming with a cup of Earl Grey tea, or perhaps a tall, cold glass of milk.
Not these thumbprints. Say hello to power thumbprints!
Sure, they are still as cute as can be, but their charm belies their powerful potential. These are not “skinny” cookies. I don’t make “skinny” food. Skinny food is for sitting still. Lying down. Twiddling your thumbs. I prefer power. So if you want the energy to run, ride, walk, swim, hike, game, tri, or triumph over a long day at work or school, reach for a power cookie instead.
What makes these cookies special is the inclusion of one of my favorite ingredients of all time: chickpeas. Canned, drained chickpeas, together with nut butter, actually take the place of flour in these cookies. Chickpeas are packed with protein and fiber, as well as other nutrients such as folate and copper. And while these cookies are sweet, they are only faintly so from maple syrup (or honey), the natural sweetness of the nut butter, and your choice of jam filling.
Oee critical question remains: how to pack these to prevent smushing the filling and creating a mess (big or small)? I consider myself an expert on this topic, so here’s the trick: pack the cookies 2 at a time, with the filling sides facing in. Wrap securely. Eat when ready.
- ⅓ cup rolled oats (quick-cooking or old-fashioned)
- 1-1/2 teaspoons baking powder
- ⅛ teaspoon fine sea salt
- 1 15-oz can chickpeas (garbanzo beans), drained and rinsed
- ½ cup creamy nut or seed butter (e.g., peanut, cashew, sunflower seed, tahini)
- ⅓ cup maple syrup or honey
- 2 teaspoons vanilla extract
- ¼ cup of your favorite fruit jam, preserves, or marmalade
- In a high speed blender or food processor, process the oats until finely ground. Transfer to a large bowl; stir in the baking powder and salt..
- Add the chickpeas, nut butter, maple syrup and vanilla to the food processor or blender; process until smooth. Transfer mixture to bowl with ground oats. Stir until mixture is well-blended.
- Line a large cookie sheet with parchment paper. Shape the dough into 24 (1-inch) balls; place them 1 inch apart on the prepared cookie sheet. Press your thumb into the center of each cookie, leaving an indentation. Loosely cover the pan and refrigerate for at least 2 hours.
- Preheat the oven to 325°F.
- Bake the cookies for 10 to 12 minutes, until pale golden. Transfer to a wire rack with a spatula and cool completely. Spoon ½ teaspoon jam into the center of each cookie and serve.