GF Ginger Snap Cookies

These are so good! Packed with fiber, healthy fats, and yummy plant protein. I’ll admit, sometimes I eat a few of these for breakfast!

GF Ginger Snap Cookies - makes about 10

  • 1 can ( 14 oz ) chickpeas - drained but not rinsed, you want a little bit of the aquafaba left on the chickpeas

  • 1/2 cup almond flour

  • 1/3 cup almond butter

  • 1/4 cup maple syrup or local honey

  • 1/4 cup gluten-free flour ( I like Bob’s Red Mill 1 to 1 Gluten-Free Baking Flour )

  • 2.5 tsp vanilla

  • 1 tsp cinnamon

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1/2 inch fresh ginger root, skin removed

  • 1 Tb coconut sugar for dusting ( optional )

    *Add all ingredients to a highspeed blender ( except flour ) and blend until smooth. Scoop out the dough and place it in a medium-size mixing bowl. Next, fold in the flour and then place it in the refrigerator to thicken up a bit ( at least one hour ).

    *Pre-heat oven to 350F

    *Line a large cookie sheet with parchment paper.

    *Take about 2 Tbs of the cookie dough and place it onto the cookie sheet and form a ball. The dough might be a little soft so use a spoon to shape it. Sprinkle with coconut sugar and bake at 350 F for 20 minutes.

    Enjoy!