Gingerbread Cookies (flourless!)

This is holiday baking…redefined! Full of soft-baked decadence and holiday spice, but free of flour, gluten, dairy, refined sugar, and guilt. Yes!! These gingerbread cookies are sure to satisfy your cravings for holiday treats all season long. Using chickpeas in place of flour makes these healthy holiday indulgences high in fibre, grain-free and protein-packed.

 

A nut-free version is  available below allowing these cookies to be shared at school functions and packed in school lunchboxes.

 

Gingerbread Cookies (flourless!)

Makes 12 cookies.

  • 1 3/4 cups (or 14 fl oz) canned chickpeas (rinsed thoroughly – opt for low or no sodium versions if possible)
  • 1/2 cup almond butter, room temperature (see ‘nut-free’ version below)
  • 1/2 cup real maple syrup
  • 1 egg
  • 3 tablespoons of gingerbread spice (see recipe for how to make your own below)
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda

Preheat the oven at 350degrees F.

Purée all of ingredients, in a food processor or blender, until the mixture becomes a smooth, pourable batter (about 30-60seconds).  Drop the batter by the tablespoon onto a greased (or parchment-lined) baking sheet to make approximately 12 cookies, 2 inches in diameter (about 2 tablespoons of batter per cookie).  Bake for 15-16 min (until the tops deepen in colour and cracks may start to form). Let them rest for 15 minutes to allow them to cool and firm up.  They can then be transferred to an airtight glass container for storage, or served and enjoyed!

Gingerbread Spice Mixture

Makes six tablespoons of spice mixture

  • 2 tablespoons of cinnamon
  • 2 tablespoons of ground ginger
  • 1 tablespoon of allspice
  • 1/2 tablespoon grated nutmeg
  • 1/2 tablespoon ground cloves (or substitute with additional allspice)

Combine all of the spices together in a glass container and store room temperature – enjoy in all of your holiday baking!

Nut-free Version!

To make these cookies nut-free replace the 1/2 cup of almond butter with 1/8 cup of virgin coconut oil. The resulting texture and appearance will be slightly different, and volume will be slightly less (instead of 12 cookies, this substitute will yield 9-10 cookies) but the result will be just as decadent and oh-so festive!

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