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Chickpea Gingersnaps

Makes 20 cookies

 

Ingredients

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

Preparation

  1. In a large bowl, whisk together 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.
  4. Refrigerate the dough, tightly covered with plastic wrap, for at least one hour, or up to several days.
  5. 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.
  6. Pour granulated sugar into a bowl and coat each ball evenly with sugar before placing on an ungreased baking sheet.
  7. 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.

Nutritional Analysis

Per cookie

  • 96 calories
  • 3 g fat
  • 2 g protein
  • 15.5 g carbohydrate (14 g available carbohydrate)
  • 1.5 g fibre
  • 124 mg sodium

Revive Servings

  • 1 grains and starch
  • 0.25 proteins
  • 0 vegetables
  • 0 fruit
  • 0.25 fat
  • 0 dairy
November 29, 2016
Revive Wellness