Gingerbread Cookie Dough (Vegan, GF)

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#sweet #dessert #breakfast #snack #mealprep #vegan #glutenfree #protein

Gingerbread cookies = good, gingerbread cookie dough = better, gingerbread cookie dough that’s high in protein = best! Make the best version of a seasonal treat by making this healthy, Edible Gingerbread Cookie Dough.

Now, if you’ve seen my other cookie dough recipes, you already know what I’m going to say is in them. But I’ll let any newbies here be shocked and dismayed when they read the recipe. Just know, this recipe is good for you,

Gingerbread Cookie Dough

Good for you aside, let’s move on to the really good stuff. This protein packed, vegan cookie dough is like taking a bite out of the holiday season. Grab a spoonful and you’ll instantly be transported in front of fire waiting for a fat man to break into your house, leave you presents, take a bite out of every cookie in the house, and leave. Ah, the holidays. So charming.

Gingerbread Cookie Dough

This may be the season of giving, but you don’t have to share this cookie dough with anyone...unless you really want to. Peace on earth and goodwill towards men and whatnot, I guess.

If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!

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Recipe:

Makes about 3 meal sized servings or 6 snack sized servings

Ingredients:

200 g Frozen Cauliflower Rice

1 x 15 oz Can - Chickpeas

36 g - Peanut Flour/peanut butter powder - Sub 32 g regular peanut butter

32 g - Almond Butter - Sub nut butter of choice

30 g - Molasses - Sub liquid sweetener of choice

25 g - Vanilla Pea Protein Powder

18 g - Coconut Flour

1/4 tsp - Kosher Salt

1/2 tsp - Vanilla Extract

1/4 tsp - Almond Extract - optional

1/2 tsp - Ground Cinnamon

1/2 tsp - Ground Ginger

1/4 tsp - Nutmeg

1/4 tsp - Allspice

1/4 tsp - Cloves

1 tbsp - Lemon Juice

Optional toppings:

Gingerbread Cookies

White Chocolate Chips

Molasses Drizzle

Powdered Sugar

Instructions:

Drain and rinse chickpeas. Place them in a bowl of clean water. Add lemon juice* and stir. Set aside for at least 10 minutes.

Meanwhile, add cauliflower to a microwave safe dish. Steam in the microwave for 3 minutes or until just cooked through*.

Place cauliflower in a clean dish towel. When cool enough to handle, squeeze as much liquid out of it as possible.

Drain and rinse chickpeas. Add them to a food processor along with cauliflower and remaining ingredients. Blend until smooth*.

Pour cookie dough into a bowl and allow to chill for at least half an hour before serving.

When ready to serve, scoop into bowls, top with gingerbread cookies and enjoy! You can also use it as a dip for fruit, or as a spread on toast.

Store in the fridge for up to 4 days.

*Notes:

• The lemon helps to get rid of the “bean” taste.

• Be careful not to over cook the cauliflower or you will be able to taste it.

• Remember to scrape down the sides of the food processor as you go.

• If the mixture is too thick while blending, gradually add in nut milk until desired consistency is reached.