Super simply & delicious Gingerbread Cookie Dough – Vegan, Gluten free, raw and made with a healthy chickpea base!
Yes you’ve read that right – this Gingerbread Cookie Dough is created from chickpeas! Amongst a couple of other ingredients to give it that delicious gingerbread taste we all know and love, of course.
I am definitely one of those people that grew up on gingerbread everything – biscuits, tees, snacks… the flavour combinations used in . gingerbread are very similar to those of ‘Speculoos’ (called ‘Spekulatius’ in my home town) and ‘Lebkuchen’ and ‘Printen’, which are a huge tradition in my hometown of Aachen, not only around the Christmas time (though they definitely taste best during this season).
So it comes with no surprise that this vegan cookie dough is seasonally appropriately flavoured with all the goodness of gingerbread!
Which spices to use in gingerbread
Now, you might ask yourself: what are the spices used to create the distinct gingerbread flavour? And let me help you out here! Side note: They’re all very simple and accessible, so you can easily re-create this Gingerbread Cookie Dough at home.
The spices use in a traditional gingerbread are:
Simple? See, I told you so!
How to make vegan cookie dough
To make this Gingerbread Cookie Dough even easier, let me tell you that you can simply combine all ingredients in a food processor (apart from the chocolate chips if you’re feeling fancy), blitz them up into a smooth paste and stir in the chocolate chips at the end.
True Christmas magic, am I right?
I love creating healthy cookie dough from scratch. It’s simple, delicious and it just ticks all the boxes for an indulgent vegan snack that takes you straight back to emptying out mum’s bowls during Christmas baking (cause let’s be honest: we’ve all done this, right?). And with the ingredients used it’s a tasty, healthy alternative.
The ingredients I’ve used in this Gingerbread Cookie Dough also include brown sugar – just to note that I’ve mainly used this hear to resemble the taste and texture of typical cookie dough. You can of course leave it out or replace it with maple syrup to sweeten, however it just won’t be the same, so be warned.
I only use 30g to keep the sugar content on the low-ish side, and to sweeten have used unrefined maple syrup and to add to the gritty texture I’ve added almond flour instead. Both have worked a treat, but if you don’t have one or the other available, simply use only brown sugar (without maple syrup) or brown sugar + flour (without maple syrup and almond flour).
Which other cookie dough flavours would you like me to share? You can always leave a comment below or message me!
- 1 tin chick peas (make sure there’s no salt added to the tin!)
- 60g almond butter
- 1 tsp vanilla extract
- 3 Tbsp Maple Syrup
- 30g almond flour
- 30g brown sugar
- a pinch of sea salt
- 2 tsp ground cinnamon
- 2 tsp ginger powder
- 1/4 tsp ground clove
- 1/2 tsp ground nutmeg
- (optional) dairy free chocolate chips
- Drain and rinse the chick peas, 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.
- Most importantly: enjoy!
Looking for more festive recipes to get you . in the mood? Look no further, I’ve got you covered.