Chickpea ginger snaps
Votes: 27
Rating: 3.67
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Chickpea Gingersnaps
Prep Time10minutes
Cook Time10minutes
Servings: cookiesUnits:
Ingredients
Instructions
  1. In a large bowl, whisk together all dry ingredients (flour through baking soda).
  2. In a separate bowl, cream together the butter and brown sugar until smooth. Add the egg, molasses and vanilla and mix until thoroughly combined.
  3. 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.
  4. Before you start forming the cookies, preheat oven to 350 degrees. Roll level tablespoons of dough into balls.
  5. Pour granulated sugar into a bowl and coat each ball evenly with sugar before placing on an ungreased baking sheet.
  6. 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
Notes
Chickpea ginger snaps
Votes: 27
Rating: 3.67
You:
Rate this recipe!
Yum
Print Recipe
Add to Shopping List
This recipe is in your Shopping List
Share this Recipe
Share on FacebookTweet about this on TwitterPin on PinterestGoogle+
Chickpea Gingersnaps
Prep Time10minutes
Cook Time10minutes
Servings: cookiesUnits:
Ingredients
Instructions
  1. In a large bowl, whisk together all dry ingredients (flour through baking soda).
  2. In a separate bowl, cream together the butter and brown sugar until smooth. Add the egg, molasses and vanilla and mix until thoroughly combined.
  3. 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.
  4. Before you start forming the cookies, preheat oven to 350 degrees. Roll level tablespoons of dough into balls.
  5. Pour granulated sugar into a bowl and coat each ball evenly with sugar before placing on an ungreased baking sheet.
  6. 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
Notes
Comments
  • Mike

    I couldn’t find just chickpea flour so I found a gluten free all purpose blend that lists chickpea flour as the first ingredient. Will this flour work in the recipe as a sub for the chickpea flour?

  • Ellen Harris

    These aren’t vegetarian if they have egg in them.

    • Pulses

      Hi Ellen, since these cookies don’t contain meat product we consider them to be vegetarian. However since they have egg they don’t qualify as vegan! Hope that clears it up.

      • Ellen Harris

        I stand corrected. Not being vegetarian myself I have friends who call themselves vegetarians and they don’t eat eggs.

        • Pulses

          Happy to help Ellen!

          • Ellen Harris

            Either way I am going to make these cookies!!! 🙂