Flourless Thumbprint Cookies {Gluten-Free, Egg-Free, Dairy-Free}

Step 1

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..

Step 2

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.

Step 3

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.

Step 4

Preheat the oven to 325°F.

Step 5

Bake the cookies for 10 to 12 minutes, until pale golden. Transfer to a wire rack with a spatula and cool completely. Spoon 1/2 teaspoon jam into the center of each cookie and serve.