Soft Gingerbread Cristmas Cookies

Recipe

Makes enough for 2 full baking sheets

Ingredients:

250 g cooked not canned chickpeas

150 g rolled oats (gluten free)

50 g almonds

2 big banana

2 tbsp aquafaba (not salted)

120 g melted virgin coconut oil

60 g coconut blossom sugar

35 g raisins

2 tsp cinnamon

2 tsp gingerbread spices

1/2 tsp vanilla

1 1/2 tsp baking powder

Jam:

1 cup red berries

2 tbsp coconut blossom sugar

1/2 tbsp lemon juice

Directions:

1. Soak the raisins in oat milk, water or juice for at least 30 minutes. Rinse and drain. (you can save the soaking water for tea or breakfast!)
2. Start by blending the rolled oats and the almonds in a blender until you have a fine flour. Mix the oat-almond flour with the baking powder, coconut sugar, coconut flour, vanilla and spices. Set aside.
3. Blend the bananas with the other wet ingredients, add the chickpeas and soaked raisins and blend until smooth.
4. Add the dry and wet mixture in a large bowl and knead them toegther until you have well combined dough. It should be a little sticky when you are finish.
5. Let the dough rest for 30 minutes.
6. Roll or press out the dough on a parchment sheet and cut out cookies. 
7. Preheat the over to 200 degree celcius and bake the cookies for 15 minutes.
8. Let them cool down.

Jam:

1. Heat the berries, coconut sugar and lemon juice in a small pan and bring the mixture up to a boil, stirring frequently. Smash the berries with a fork. Continue to boil, still stirring frequently, until the fruit is thick, about 10-20 minutes.
2. Decorate your cookies with the jam.
3. Enjoy with tea, mulled wine, coffee, or hot chocolate!