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PrintIngredients
For 4 Person(s)
Split Pea Gingersnaps
- 2 cups brown sugar, firmly packed
- 1 cup butter, salted
- 2 eggs
- 1/2 cup molasses
- 2 tsp cinnamon
- 2 tsp ground ginger
- 1 tsp baking soda
- 3 cups all-purpose flour
- 1/2 cup chickpea flour
- 1/2 cup yellow split pea flour
- 6 tbsp granulated sugar
Directions
Preheat oven to 190 C (350 F).
Cream together brown sugar and butter in a mixing bowl. Add eggs and molasses.
Combine cinnamon, cloves, ginger, baking soda and flours. Add to wet ingredients about one half at a time. Mix thoroughly after each addition.
Place sugar in a shallow dish. Roll dough into ½ inch (1 cm) balls, roll each ball in the white sugar and then place 2 inches (5 cm) apart on an parchment lined cookie sheet. Dough will spread while cooking. Bake for 8 to 9 minutes. Cool on a baking rack and store in a sealed container. Cookies freeze well.
Recipe notes
To make your own split pea or chickpea flour grind dry split peas or chickpeas in a spice grinder or flour mill until a fine powder is formed. Use a fine sieve to sift out any larger particles.
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