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Peanut Butter And Jam Drop Cookies

Prepare Berry Chia Jam. Blend the mixed berries, water, chia seeds and maple syrup together into a puree. Transfer to a bowl, cover and refrigerate for at least an hour to allow it to thicken to a jam-like consistency. Preheat oven to 180°C. Line a baking tray with baking paper. Pat chickpeas dry with a paper towel. Combine chickpeas, peanut butter, maple syrup, vanilla extract, baking powder . . .

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Servings: 12

Prep Time: 01:00

Cook Time: 00:20

Main Ingredients

~cookie dough~

400

1/2 cup peanut butter

1/2 cup rolled oats

1/4 cup maple syrup

1 tsp vanilla extract

1 tsp baking powder

1/2 tsp sea salt

~berry chia jam~

1/2 cup frozen mixed berries, thawed

1 tbsp. water

1 tbsp. white chia seeds

2 tsp maple syrup

Preparation

1Prepare Berry Chia Jam. Blend the mixed berries, water, chia seeds and maple syrup together into a puree. Transfer to a bowl, cover and refrigerate for at least an hour to allow it to thicken to a jam-like consistency.

2Preheat oven to 180°C. Line a baking tray with baking paper.

3Pat chickpeas dry with a paper towel. Combine chickpeas, peanut butter, maple syrup, vanilla extract, baking powder and salt in a food processor and process until smooth. Mix through rolled oats.

4Roll spoonfuls of the mixture into balls and then place onto the baking tray. Flatten them with a spoon so they are ~4cm round. Spoon 1 teaspoon of the Berry Chia Jam onto the centre of each cookie.

5Bake for 15 to 20 minutes or until golden, then remove from the oven and allow to cool on the tray. Note that they may still be soft when they come out of the oven, but will firm up as they cool.

6Enjoy with a cuppa.

Additional Notes

Nutrition Information (per cookie)

Energy 645 kJ | Protein 5.7g | Carbohydrate 13.5g | Total Fat 7.9g | Saturated Fat 1.3g

Reviews: 0

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