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+ servings

Gingerbread Chickpea Peanut Cookies

Healthy and wholesome gingerbread chickpea peanut cookies are high in protein, high in fiber, and sweetened only with dates. Vegan and gluten-free.
Course Dessert, Snack
Cuisine Gluten-free, Vegan
Prep Time 30 minutes
Cook Time 15 minutes
Servings 6
Author Nensi Beram

Ingredients

For cookies

  • 200 g dates previously soaked in water for a couple of hours
  • 200 g cooked chickpeas peel the skins
  • 1 tablespoon almond milk or any other plant-based alternative
  • 100 g peanuts 50 g ground, 50 g chopped
  • 50 g chunky peanut butter
  • 50-55 g coconut flour
  • 1 level teaspoon baking powder
  • 1 teaspoon gingerbread spices

Chocolate frosting

Instructions

Cookies

  • Preheat oven to 180 °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, coconut flour, baking powder, and gingerbread spices.
  • Place chickpeas, 1 tablespoon almond milk, chunky peanut butter, and dates (drain them well before adding) into a high-speed blender and blend until you get a relatively smooth paste.
  • Transfer the paste to a bowl with dry ingredients. Mix the ingredients with a hand mixer until the dough begins to stick together and all is well combined. Taste and adjust flavors 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 (1.5-2 cm in height). Shape cookies and put them on the baking sheet.
  • Bake for approx. approx. 20 minutes (depending on the size of the cookies).
  • Remove the cookies from the oven and leave them to cool down completely.

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.

Serving suggestion

  • Thinly frost cookies with chocolate frosting.

Notes

NOTE ON COCONUT CREAM
Chill full-fat canned coconut milk in the refrigerator overnight so that you can easily separate cream from the liquid. The cream should be firm enough so that you can scoop it out with a spoon.