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Peanut Butter and Jam Cookies (Vegan and Gluten-Free)

August 20, 2014   11 Comments

I am not on a gluten-fee vegan kick right now, but there are some great recipes coming from that crowd.

Peanut Butter Jam Cookies

I like them because they don’t use butter (saturated fat), are easy to make, and taste really good. At a café in San Francisco, I tried my first “gluten-free vegan” dessert and got ready to gag – and it was as good as a gluten-filled butter bomb (seriously).

These cookies are a great replacement for Fig Newton’s. If you use fig jam, Bonne Maman puts out a Fig Preserves, you will get a close approximation of the famous cookie.

The flour here is replaced by canned chickpeas, the butter by peanut butter (or any nut butter you like), and the sugar by agave syrup.

These cookies would be a killer after school snack because your kids could make them for themselves and they go great with coffee (not too sweet).

Are you trying to cook without gluten and butter? Please share.

Peanut Butter and Jam Cookies Recipe

1.6 from 24 reviews

Makes 20 cookies

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Ingredients

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

Instructions

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.

Nutrition Facts

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+

Points values are calculated by Snack Girl and are provided for information only. See all Snack Girl Recipes

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11 Comments:

These look great - thank you! Chickpeas really are a miracle food...they become savory or sweet depending on how they are used :-)

I would love to try these with a substitute for the agave syrup. Please post if you've had success in substituting.

I appreciate you including gluten-free and oftentimes paleo-friendly recipes. I would, however, love to see you stop referring to fats as unhealthy. The body needs, craves, and survives from the healthy fats in our diet. The brain in particular benefits from healthy fats. Rather than referring to saturated fats as "bad" because some are healthy), you could simply refer to processed fats or unhealthy fats as being detrimental. That shift in terminology could be very empowering and healing to your readers.

@Sue - I completely agree with you Sue. Once we transitioned to using butter and coconut oil we actually lost weight. These do not oxidize like other fats at high temperatures and are much healthier. Processed and unhealthy fats cause cholesterol to form clogging your arteries. Hubby's cholesterol is now in the good range and so is mine even though I have about 3 eggs per day.

I think some research into recent scientific findings is in order here.

Great points above from I_Fortuna and Sue.

Having said that regarding the agave I don't tend to bake or cook with it. We only use it once in a while in mixed drinks. :)

Interesting idea using chick peas in a cookie!

@beth I would bet honey or maple syrup would substitute for the agave.

@Sue and @ I_Fortuna - I totally agree. Snack girl, please stop perpetuating the myth that butter is bad for you!

Those sound good, although because I try to avoid high FODMAP foods, I don't eat chickpeas anymore. Agave is also on the "avoid" list because it is high in Fructose. I'll stick to my PB and jelly sandwich on GF bread (or PB on a banana)!

I made these today. I used real sugar instead of agave, but otherwise followed the recipe. They are very good, and easy! They're kind of fragile cookies, but quite tasty!

I am amazed how delicious these cookies were. Received many compliments. Anyone hesitant about making them because of the chickpeas, don't worry you won't even know they're in the cookie. Thanks for an awesome recipe.

These were terrific! I used a mix of agave and honey (so I could save some agave for my morning coffee)

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