Split Pea GingersnapsFeatured

Split Pea Gingersnaps

Heart healthy and vegetarian!

recipe courtesy Canadian Pulse Industry



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


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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