Awhile back, I had the opportunity to develop some recipes for the USA Dry Pea and Lentil Council. I was so excited to partner with them since I’m already fully in love with all things chickpea flour. This was my favorite recipe that I developed and I’ve had quite the time sitting on it–but now that holiday cooking baking seems in full swing, this seems like the perfect time to share it!
{Find tons of dry pea + lentil recipes on their site!}
Chickpea flour is truly one of the most versatile, awe-inspiring flours I’ve discovered during my journey of exploring alternative flours. These gingersnaps were inspired by this one time I brought chickpea flour chocolate chip cookies to a potluck and one of my friends asked if they were gingersnaps. It was a simultaneous *headdesk* AND total light bulb moment–there IS a subtle spice to chickpea flour that lends itself extremely well to spice-laced gingersnaps, so after 3 to four million trials, I landed on this recipe.
These are lightly spiced–I’ve never been a huge ginger cookie fan, so the spice level is relatively mild–soft, with just a slight chew (…or crunchy, if you over-bake them). If you really LOVE ginger and want some extra textural contrast, try adding some candied ginger.
And now, back to finals studying. No notes for today–these are very straightforward cookies (though warning: they require at least an hour of chill time and do NOT eat the raw dough. It tastes like barf. But the finished cookies taste delicious.)
PS. You can see a very short video of the making of these cookies here.
Soft, delicious, gluten-free gingersnaps made out of chickpea flour. Requires at least 1-hour chill time and are best enjoyed fresh.
Ingredients
- 2 cups chickpea flour
- 2.5 teaspoons ground ginger
- 1 teaspoon cinnamon
- ¼ teaspoon each: ground cloves, nutmeg
- 1/2 teaspoon each: fine sea salt, baking soda, baking powder (gluten-free, if necessary)
- 6 tablespoons butter, at room temperature
- ¾ cup brown sugar
- 1 egg
- ¼ cup molasses
- ½ teaspoon vanilla extract
- 3-4 tablespoons granulated sugar, for rolling
Instructions
In a large bowl, whisk together all dry ingredients (flour through baking soda).
In a separate bowl, cream together the butter and brown sugar until smooth. Add the egg, molasses and vanilla and mix until thoroughly combined.
Gently stir the dry ingredients into the wet ingredients, mixing only until just combined.
Refrigerate the dough, tightly covered with plastic wrap, for at least one hour, or up to a few days.
Before you start forming the cookies, preheat oven to 350 degrees. Roll level tablespoons of dough into balls. Do not try tasting the raw dough--chickpea flour tastes terrible raw.
Pour granulated sugar into a bowl and coat each ball evenly with sugar before placing on an ungreased baking sheet.
Bake for 10 minutes, or until set around the edges, but still slightly soft in the middle. Let cookies cool for 5-10 minutes before transferring to a cooling rack. Best enjoyed fresh.
Notes
Reader Amy tipped me off that you can sub a chia egg for the regular egg in this recipe and the texture will be unchanged!
Pingback: Hornear saludable: 9 sin gluten Harina Alternativas su cuerpo va a Amor - My Blog
Pingback: Super Ginger GF Vegan biscuits – Maundering Gypsy Adventure
Pingback: 23 Of Your Favorite Comfort Foods, Without The Gluten – ViralBuzzTrends
Pingback: 9 Gluten-Free Flour Alternatives Your Body Will Love | Bembu
Pingback: Versiones libres de gluten de tus comidas preferidas - Contacto Verde
Pingback: RED Hearts: Entertainment: Make Perfect Pumpkin Cookies - Entertainment
Pingback: Chickpea Flour Gingersnap Cookies | REAL SIMPLE FOOD
Pingback: Chocolate Garam Masala Snickerdoodles – Goes Well With Coffee – 3rd Edition | REAL SIMPLE FOOD