Preheat oven to 350 °F and line a baking sheet with parchment paper.

Drain chickpeas and rinse well.

In a food processor, blend chickpeas until smooth and no large chunks remain.

In a large bowl, mix chickpeas, brown sugar, butter, egg, and vanilla extract.

In a medium bowl, mix whole-wheat flour, rolled oats, salt, baking soda, and cinnamon.

Mixing throughout, slowly add dry ingredients to wet ingredients until completely mixed.

On the lined baking sheet, assemble small balls about the size of a golf ball. Use the back of a spoon to lightly press down the centre until there is a small well.

Back for 10-12 minutes, until the bottom is light brown.

Once baked, remove and lightly re-press the centre of each cookie to reinforce the small well.

Add a small scoop of jam to each cookie well, and enjoy.