This gingerbread cookie dough is a fantastic festive dessert or snack great to serve at parties. The best part? It only takes 10 minutes to make.
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.
Additional serving options:
With ice cream
As a topping for a milkshake or sundae
Spread on top of a brownie or a cake
Mixed into a milkshake or smoothie for added flavor and texture