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Gingerbread Chickpea Cookie Dough

Gingerbread Chickpea Cookie Dough

Nothing beats the winter blues more than a classic comfort snack. How about making it with a little twist? The versatile chickpeas are an excellent ingredient in this gingerbread cookie dough, making it a rich & creamy bowl of deliciousness.

15 mins

4 people

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INGREDIENTS

60g almond butter
1 tsp vanilla extract
2 Tbsp maple syrup
30g almond flour
30g brown sugar
a pinch of sea salt
2 tsp ground cinnamon
tsp ginger powder
1/4 tsp ground clove
1/f tsp ground nutmeg
(optional) dairy free chocolate chips

METHOD

1. Drain and rinse the chickpeas, then add them to a food processor and pulse for 20 seconds or until your chick peas 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 with your hands to add in the chocolate chips.

4. Serve your cookie dough immediately or place it in air-tight container in the fridge for up to 2 days.

 

 

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