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Vegan Gingerbread Cookie Dough

Gingerbread Cookie Dough (Vegan + Gluten Free)

  • Author: romylondonuk
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2 1x
  • Category: Snacks
  • Method: Cookie Dough
  • Cuisine: Vegan



  • 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


  1. 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.
  2. Use the food processor to combine all ingredients apart from the chocolate chips (if using) until you get a dough like texture.
  3. Remove your cookie dough from the food processor and knead the dough with your hands to add in the chocolate chips.
  4. Serve your cookie dough immediately or place it in an air-tight container in the fridge for up to 2 days.
  5. Most importantly: enjoy!

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