Chickpea ginger snaps
Course Desserts
Difficulty Easy
Pulse Type Chickpeas
Specialty Diet Vegetarian
Recipe Contributed By The Pancake Princess

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Chickpea Gingersnaps

Prep Time 10 minutes
Cook Time 10 minutes


  • 2 cups chickpea flour
  • 2 1/2 tsp ginger, ground
  • 1 tsp cinnamon
  • 1/4 tsp cloves, ground
  • 1/4 tsp nutmeg, ground
  • 1/2 tsp salt, sea, fine
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 6 tbsp butter, at room temperature
  • 3/4 cup sugar, brown
  • 1 eggs
  • 1/4 cup molasses
  • 1/2 tsp vanilla extract
  • 3-4 tbsp sugar, granulated


  • 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.
  • 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