Soft, delicious, gluten-free gingersnaps made out of chickpea flour. Requires at least 1-hour chill time and are best enjoyed fresh.
Ingredients
2cupschickpea flour
2.5teaspoonsground ginger
1teaspooncinnamon
¼teaspooneach: ground clovesnutmeg
1/2teaspooneach: fine sea saltbaking soda, baking powder (gluten-free, if necessary)
6tablespoonsbutterat room temperature
¾cupbrown sugar
1egg
¼cupmolasses
½teaspoonvanilla extract
3-4tablespoonsgranulated sugarfor 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!