| 8 | 35 | 97 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 20 min | 24 |
| 1/2 cup | Peanut butter, natural (or almond butter) |
| 1/2 cup | Maple syrup, pure |
| 2 tsp | Vanilla extract, pure |
| 1/4 tsp | Sea Salt |
| 1 can (15oz) | Chickpeas, canned, drained (drained and rinsed) |
| 1/2 tsp | Baking powder |
| 1/2 tsp | Baking soda |
| 24 tsp | Strawberry jam (or raspberry jam) |
1. Preheat oven to 350*F.
2. Add all ingredients except the jam into your food processor.
3. Process on high, scraping sides down as needed, until thoroughly blended, about 3 minutes.
4. Spray mini muffin tins with cooking spray. Place 1 tbsp. mix into each muffin cup. With a spoon, form a well in the center of each cookie.
5. Place a heaping tsp of jam into the well of each cookie.
6. Bake cookies for 20-22 minutes, or until edges are browned.
| Meat Alternative | 0.3 |
| Vegetables | 0.1 |
