Romy London's vegan, gluten-free gingerbread cookie dough recipe offers a healthier twist on a classic holiday treat. Made with chickpeas and almond butter, it combines warm spices like cinnamon, ginger, clove, and nutmeg for a festive flavor. Sweetened with maple syrup and brown sugar, and optionally mixed with dairy-free chocolate chips, this cookie dough is a delicious addition to your holiday dessert lineup.

The best part about this recipe is that it only takes 10 minutes to make and can be stored in the fridge for up to two days, making it perfect for preparing ahead of a Christmas party. Simply blend chickpeas and mix in the remaining ingredients to create a rich dough that can be served chilled as a snack, dessert topping, or enjoyed straight from the bowl. Whether served with ice cream, as a topping for a milkshake, or mixed into a smoothie, this gingerbread cookie dough is a versatile and delicious option for any holiday gathering.