High Protein Gingerbread Cookies
Soft, chewy, and warmly spiced, these High Protein Gingerbread Cookies are gluten-free, vegan, low sugar, and made with chickpeas and oats for satisfying fall flavor without the blood sugar spike.
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup rolled oats
- 1 can low sodium garbanzo beans (rinsed and drained)
- 1/4 cup avocado oil
- 1 1/2 tsp vanilla extract
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/4 tsp salt
- 1 Tbsp ground ginger
- 1 tsp ground cinnamon
- 1/2 cup maple syrup
Instructions
- 1
Blend all ingredients in a food processor for about a minute until batter is a smooth consistency. You may need to stop the food processor once and scrape down the sides.
- 2
Once the batter is one consistency, remove the blade.
- 3
Using an ice cream scoop, drop batter onto a baking sheet lined with parchment paper.
- 4
Using a fork gently press the dough scoops flat.
- 5
Bake at 350 degrees for 25 minutes.
- 6
Let the cookies sit on the pan for 5 minutes. Then transfer to a cooling rack.
- 7
Store in an airtight container for up to 3 days.