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Chickpea Gingersnaps

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2 cups chickpea flour
2.5 teaspoons ground ginger
1 teaspoon cinnamon
¼ teaspoon ground cloves
¼ teaspoon ground nutmeg
1/2 teaspoon fine sea salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 tablespoons butter, at room temperature
¾ cup brown sugar
1 egg
¼ cup molasses
½ teaspoon vanilla extract
3-4 tablespoons granulated sugar

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

Nutrition Facts
Serving Size 2 cookies
Servings Per Container
Amount Per Serving
Calories  162 Calories From Fat 
% Daily Value *
Total Fat  6g
Saturated Fat  3g
Trans Fat   
Cholesterol  25mg
Sodium  200mg
Total Carbohydrate  24g
Dietary Fiber  2g
Protein  3g  
Vitamin A   % Vitamin C   %
Calcium  % Iron  %
* Percentage Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
  Calories 2,000 2,2500
Total Fat Less than 65g 80g
   Saturated Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300g 375g
   Dietary Fiber   25g 30g
Calories per gram:
      Fat 9   •   Carbohydrate 4   •   Protein 4