Vegan Ginger Snap Biscuits {vg, gf, lf}

As you might know, I am a big fan of legumes. From falafel to hummus to stews, it would be easier to list my recipes without lentils, beans, chickpeas and co. than the one with them as there are so many! And the reason for that is simple – they are delicious, filling, cheap, and prepared in a jiffy. They are full of fiber and a very good plant-based source of protein. Together with grains, any legumes form a complete protein. Take that, omnivore! But if you think, grains and legumes are only for soups and salads, you haven’t tried my vegan ginger snap biscuits yet!

Vegan Ginger Snap Biscuits
Vegan Ginger Snap Biscuits

You are probably wondering what on earth is going on here. A post about vegan ginger snap biscuits and then all the carry-on about legumes? Makes no sense? Not so fast! With recipes floating around for cookies and biscuits containing beans (yes, you read that right), the idea to give your afternoon snack a protein and fiber boost while lowering the fat content isn’t exactly new, but I thought I’d update my old ginger snap biscuit recipe and bring you a sparkling new, vegan, gluten free and lowfat version!

These babies are not only a cinch to make, they are also a guilt-free treat, and a very satisfying at that. Even my hubby was excited and he usually doesn’t like healthified snacks at all, so take that as one more reason to get the cannellini bean tins out!

Vegan Ginger Snap Biscuits {vg, gf, lf}

Makes 25

1.5 cups rolled oats
1.5 cups besan (chickpea) flour
1/2 tbsp glutenfree baking powder

1 tsp ground cinnamon
1 tsp (or more) ground ginger
1/2 tsp ground cloves
1/2 tsp freshly ground sea salt
pinch of cayenne pepper
1 tin cannellini beans (reserve 6 tbsp of the liquid from the can, see next row!)
6 tbsp aquafaba (cannellini bean “brine”, i.e. the liquid from the can)
3/4 cup brown sugar

Combine dry ingredients (oats, besan, baking powder, spices and sugar) in a medium-sized mixing bowl. Process the beans with the aquafaba in a high-powered blender and add the resulting mush to the dry ingredients. Heap a teaspoonfull each on a prepared baking sheet and bake in a preheated oven at 180 °C for 15 minutes until lightly golden at the edges. Taste best on the same day but can be kept in an airtight container for up to a week.

Vegan Ginger Snap Biscuits
Vegan Ginger Snap Biscuits

Enjoy!

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