And so begins my holiday freezer stocking. What was supposed to be an effort to stock my freezer with cookies for guests, has quickly turned to stocking my freezer for late night binges. I am piling through cookies… baked and raw with little to no effort. My lack of guests, I think, is actually to blame. Boredom= eating cookies for the friends I apparently do not have. Oh geez!
These are a new creation. Similar to the other chickpea cookies I have made, I label these as guiltless holiday indulgences. These are full of fiber gluten-free, wheat free, and tasty! Eat too many of these and you may actually lose weight- a happy colon and a happy Christmas!!
Yum Yum Yum.
CHICKPEA GINGER COOKIES
Yields 24-36 (dependent on size)
2 CANS Chickpeas (15oz)
1/2 CUP Almond Butter
3 T Coconut flour (Any GF flour)
1/2 t Salt
1/2 CUP Maple Syrup (or cane sugar or coconut sugar)
1 t Vanilla Extract
5 t Ground Ginger
1 1/4 t Cinnamon
3/4 t Cloves
Cane Sugar or Coconut sugar
Preheat oven to 350 Degrees.
Rinse and drain your beans.
Place all ingredients in food processor 1 at a time and blend, scraping the sides occasionally with a spatula.
If your batter is too dry add water. Start with 1 T. Add no more than 4 T.
Use a spoon to drop batter onto parchment paper placed on a cookie sheet.
Be sure and flatten these cookies down, as they will remain in the same shape, they do not spread as they bake. If they are too thick they will not cook all the way through.
Sprinkle each cookie with sugar
Bake 15 to 20 minutes.
REMEMBER: There are a lot of beans in this recipe, so gorging on cookie batter will be detrimental to your days activities. BELIEVE ME.
More Bean Cookie Recipes HERE