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Romy London’s vegan, gluten-free gingerbread cookie dough is a delightful addition to your holiday dessert lineup. Made with chickpeas and almond butter, it offers a more nutritious twist on a classic treat. The combination of cinnamon, ginger, clove, and nutmeg provides the warm, festive flavors synonymous with the season. Maple syrup and brown sugar add sweetness, while dairy-free chocolate chips offer extra indulgence.
Read more: 15 Vegan Dessert Ideas
The best part about this recipe is that it takes only 10 minutes to make and you can store it for up to two days in the fridge. That means you can make this cookie dough recipe the night before a big Christmas party with family and friends.
To prepare, blend chickpeas until smooth, then mix in the remaining ingredients to form a rich dough. Serve it chilled as a party snack, dessert topping, or enjoy it straight from the bowl.
Read more: 20 Vegan Chocolate Dessert Ideas
Gingerbread cookie dough
Ingredients
- 1 tin chickpeas no salt added
- 60 g almond butter
- 1 teaspoon vanilla extract
- 3 tablespoon maple syrup
- 30 g almond flour
- 30 g brown sugar
- A pinch of sea salt
- 2 teaspoon ground cinnamon
- 2 teaspoon ginger powder
- ¼ teaspoon ground clove
- ½ teaspoon ground nutmeg
- Optional dairy free chocolate chips
Instructions
- Drain and rinse the chickpeas, then add them to a food processor and pulse for 20 seconds or until your chickpeas are roughly broken down.
- Use the food processor to combine all ingredients apart from the chocolate chips (if using) until you get a dough-like texture.
- Remove your cookie dough from the food processor and knead the dough with your hands to add in the chocolate chips.
- Serve your cookie dough immediately or place it in an air-tight container in the fridge for up to 2 days.
This recipe was republished with permission from Romy London. You can find the original recipe here.
Read more: 11 Vegan Apple Dessert Recipes
