I so wish that I came up with this recipe. But, I did not. I did change a few things; which you will see noted below.
DAMY's Gluten-Free Soft Ginger Snaps
1 cup quinoa flakes (original recipe uses quinoa flour or oat flour)
1 1/4 cup garbanzo bean/chickpeas (if you are using canned, be sure it is BPA free, I use Eden)
1 egg, organic/cage free
1/4 cup + 2tbls molasses
1/3 cup organic pumpkin puree
1/4 cup coconut oil (original recipe uses vegan butter)
3/4 cup dates, pits removed (original recipe calls for 1 cup)
2 tsp baking soda
Dash of sea salt
1 tsp cinnamon
1/2 tsp ground cloves
1 tsp ginger
Optional from original recipe (I omitted):
2 Tbsp Crystallized Ginger (Optional but really gives these cookies the extra kick!)
2 Scoops Vanilla Protein Powder (100% Optional)
Blend the quinoa flakes, garbanzo beans, egg, molasses and pumpkin in a food processor. Add in the rest of the ingredients and blend until all ingredients are well incorporated.
Place desired size cookie on a parchment lined baking sheet and bake (covered) at 375° for about 10 minutes.
Yields ~ 15-20 medium sized cookies
Enjoy (while lounging in bed, watching old Sex & the City episodes and reading the news on a lazy Sunday morning...;))
Thanks @damyhealth for a lovely holiday recipe! xoxo