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.
Ingredients
- 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
- 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.
- Once the batter is one consistency, remove the blade.
- Using an ice cream scoop, drop batter onto a baking sheet lined with parchment paper.
- Using a fork gently press the dough scoops flat.
- Bake at 350 degrees for 25 minutes.
- Let the cookies sit on the pan for 5 minutes. Then transfer to a cooling rack.
- Store in an airtight container for up to 3 days.
Notes
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.
Nutrition
Serving: 1cookie | Calories: 119kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Fiber: 3g | Sugar: 8g
Course: Dessert, Snack
Cuisine: American