Chickpea Gingersnaps

• Vegetarian
• Gluten free

• Produce

  • 2 1/2 tsp Ginger, ground

• Refrigerated

  • 1 Egg

• Condiments

  • 1/4 cup Molasses

• Baking & Spices

  • 3/4 cup Brown sugar
  • 2 cups Chickpea flour
  • 1 tsp Cinnamon
  • 3 tbsp Granulated sugar
  • 1/2 tsp Vanilla extract

• Dairy

  • 6 tbsp Butter

Found on thepancakeprincess.com

Description

Ingredients

• 2 cups chickpea flour
• 2.5 teaspoons ground ginger
• 1 teaspoon cinnamon
• ¼ teaspoon each: ground cloves, nutmeg
• 1/2 teaspoon each: fine sea salt, baking soda, baking powder (gluten-free, if necessary)
• 6 tablespoons butter, at room temperature
• ¾ cup brown sugar
• 1 egg
• ¼ cup molasses
• ½ teaspoon vanilla extract
• 3-4 tablespoons granulated sugar, for rolling

Directions

• 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.