Gingerbread Chickpea Peanut Cookies
- 200 g dates previously soaked in water for a couple of hours
- 200 g cooked chickpeas well-drained and peeled
- 1 tablespoon almond milk or any other alternative
- 100 g peanuts 50 g ground, 50 g chopped
- 50 g chunky peanut butter
- 20 g rolled oats
- 40 g coconut flour
- 1 level teaspoon baking powder
- 1-2 teaspoons gingerbread spices
- 60 g coconut cream the thickened coconut cream from a can of full-fat coconut milk
- 100 g dark chocolate
- 2-3 tablespoons agave
- Preheat oven to 175 °C. Line a baking sheet with a non-stick baking paper.
- Mix dry ingredients in a bowl: 50 g ground and 50 g chopped peanuts, rolled oats, coconut flour, baking powder, and gingerbread spices.
- Place chickpeas, 1 tablespoon almond milk, peanut butter, and drained dates in a food processor (or a blender) and process until you get a relatively smooth paste. Transfer to a bowl with dry ingredients.
- You can use a spoon or your hands and mix until the dough begins to stick together and everything is well combined.
- Taste and adjust flavor as needed.
- Form the dough into small cookies using your hands or by pressing the dough out on parchment paper and using a cookie cutter. My cookie cutter measures approx. 5 cm in diameter (2 cm in height) which will give you maybe 25-26 cookies. Shape cookies and put them on the baking sheet.
- Bake for approx. approx. 14-15 minutes (depending on the size of the cookies).
- Remove the cookies from the oven and leave them to cool down completely. They will continue to firm up while cooling.
- Thinly frost cookies with chocolate frosting.
- Melt the chocolate in a medium pot over low heat. Stir until smooth. Let it cool down a bit.
- Add coconut cream, melted chocolate, and agave to the blender and blend until smooth and silky.