Flourless Ginger Cookies

These flourless ginger cookies are flourless, vegan, dairy free, nut free, and will be your go-to holiday treat!

WATCH THE VIDEO

EQUIPMENT:

• Immersion blender (similar)

• Mixing Bowl

• Measuring Spoons

• Measuring Cups

• Silicone Spatula

• Silicone oil brush

• baking sheets

SHOP INGREDIENTS:

• Canned Chickpeas

• Coconut Sugar

• Sunflower Butter

• Vanilla Extract

• Cinnamon

• Ground Ginger

• Cardamom

• Avocado Oil

INGREDIENTS:

• 1 can chickpeas, drained and rinsed (1 1/2 cups cooked chickpeas)

• 2/3 cups sunflower butter

• 3/4 cup + 2 tbsp coconut sugar

• 1/4 tsp vanilla

• 1/4 tsp cinnamon

• 1/4 tsp cardamom

• 1/2 tsp ground ginger

• About 2 tbsp water (see tips below)

• pinch salt

• Avocado oil, for greasing the baking sheets

Yields about 18 cookies

DIRECTIONS:

1. Preheat your oven to 375˚ F

2. Into a mixing bowl, add the chickpeas, sunflower butter, coconut sugar, ginger, cardamom, cinnamon, vanilla, salt, and water.

4. Blend with an immersion blender until combined

5. Grease 2 baking sheets with avocado oil

6. Scoop batter

7. Use a fork to spread out and shape the cookies

8. Bake for about 20 min

9. Allow cookies to cool slightly

10. Transfer to a cooling rack

11. Enjoy!

ARIEL’S TIPS

• Depending if you cook your own chickpeas, or you buy canned, the texture of the cookies may vary slightly. Some chickpeas are more watery, so you will need to add less water to your batter. Some chickpeas absorb more water, so you will need to add more water. I recommend to start blending with one tablespoon of water at a time, until you achieve the right texture. (see video and pictures above)

• Since every oven is different, play around with the baking time. Insert a toothpick into the cookies. It should come out dry.

• You can also make these cookies in a high speed blender

You may also like…

Hi! It's Ariel Zina!

Read About Me

---

---