As you will know, I like to make cookies that not only are yummy but also Healthy! These thumbprint cookies are High in Protein thanks to the chickpeas (plantbased protein here!). They are EASY, quick and we only need 6 INGREDIENTS to cook them.
In fact, they are perfect for kids because they can eat plantbased protein even if they think of having a dessert and they are Naturally Sweetened as always!
They are very versatile, you can add different ingredients to the top of them to make different flavours: melted chocolate and home made healthy blackberry jam as we did or other jam, date caramel, healthy pumpkin butter…
Craving more Healthy Cookies? Here you will find more:
« High Protein Chocolate Cookies: our favorites!!
« 10 minutes Oat Cookies: The simplest cookies!
These thumbprint cookies are not the traditional butter cookies. We like the small cracks on them because add character and make them more rustic.
If you make this recipe leave a comment and don’t forget to share it on Instagram, tag me @EarthyMaite + #EarthyMaite! I love seeing your delicious recreations 🙂
Healthy Thumbprint Cookies | Vegan
High in Protein thumbprint cookies, EASY, quick and we only need 6 INGREDIENTS to cook them. The perfect holiday healthy dessert.
It makes 16 cookies.
Ingredients
- 1 1/2 cups cooked Chickpeas (240g)
- 6 tbsp Oat Flour (40g)
- 8 dates (52g)
- 1/4 cup Peanut Butter
- 1 tsp Vanilla Extract
- 1 tsp baking powder
Topping
- 3/4 cup frozen blackberries
- 5 tbsp water
- 1 tsp date paste or 2 dates
- 1 tbsp chia seeds
- 1 tsp lemon juice
- 1/4 chocolate (70% cacao)
Instructions
- Hydrate your dates in hot water for 5 minutes.
- Preheat the oven to 190°C.
- Add all ingredients, except for the Toppings, to a high-speed blender or food processor. Process until a thick, even dough forms, scraping the sides of your device as necessary.
- Taste the dough and add more dates, if desired.
- Make 1 Tablespoon-sized balls and roll very well. Use your thumb or the rounded back of a teaspoon to gently press an indent in the center of the cookie dough. Repeat the process until all of the dough has been used.
- Place cookies on a baking tray with baking paper or silicone paper.
- Bake at 190°C for 11 minutes or until edges are just beginning to turn golden brown.
- In the meantime, prepare the healthy jam and melted chocolate: In a small pot add blackberries, lemon juice, date paste and stir while cooking in low heat. TIP: You can take advantage of the residual heat of the pot to put on top a plate with the chocolate so it melts.
- After 2 minutes, with a wooden spoon, press the blackberries. Once the blackberry has released a little juice, remove the pot from the heat.
- Transfer the mixture to a glass jar and add chia seeds. Let it rest until the cookies are baked.
- Use a spoon to pour melted chocolate and jam into the crater of each prepared thumbprint cookie.
Notes
If you want to make this recipe Gluten Free, make sure you use a certified GF oat flour, normally written in the package.