Vegan Gingerbread cookies
Ingredients
- 380 grams red beans
- 50 grams chocolate
- 50 grams nut butter
- 110 gram flour
- 60 gram date syrup
- 1 tsp mollases
- 50 gram dates
- 2 tbsp cacao powder
- ½ tsp ginger powder
- ½ tsp cloves powder
- ½ tsp cinnamon powder
- ⅛ tsp ground nutmeg
- pinch black pepper
Instructions
- Preheat your oven to 170°C. Line your baking tray with parchment paper.
- Break the chocolate into smaller pieces, put in a bowl and dissolve it in a hot water bath.
- Into a high-speed blender add nuts and dates to the melted chocolate and blend well.
- Add cooked beans, spices, date syrup. molasses and blend again until smooth. Add your flour now.
- Pick medium-sized balls and flatten them slightly with your wet hand. Place them on a baking sheet covered with baking paper. ( I used an ice cream scoop for that!). Or you can make different patterns with molds if you like.
- Put the baking tray with vegan gingerbread in an oven preheated to 170 degrees and bake Christmas cookies for about 20 minutes, until they turn a nice golden color.
- Wait for the vegan gingerbread cookies to cool and store them in a air tight container.
- ENJOY!