Perfect grain free gingersnap cookies! Made with chickpea flour. Perfectly spiced, tender and chewy.
- 2 cups chickpea flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon ground cloves
- 2 teaspoons ground ginger
- 1 egg
- 1/2 cup of ghee, melted and cooled (substitute coconut oil for a dairy free option)
- 1/4 cup coconut sugar
- 1/4 cup molasses
- 1 teaspoon vanilla extract
- Raw cane sugar for rolling if desired
- Preheat oven to 350 degrees.
- In a large bowl mix together chickpea flour, baking soda, salt, cinnamon, ground ginger, and cloves until combined.
- In a separate bowl whisk together the egg, melted ghee or coconut oil, coconut sugar, and molasses (pro tip! swirl a little melted ghee around in your measuring cup before adding molasses. It will slide right out of the measuring cup) until smooth and most of the coconut sugar is dissolved.
- Pour wet ingredients into dry and mix with a wooden spoon or spatula to thoroughly combine. Wet ingredients will sort of resist the dry ingredients, but keep going and it will eventually come together. Batter will thicken the longer you mix/the longer it sits. Don’t worry if that happens, it will still bake just fine.
- Form dough into about 1 inch balls, either with a cookie scoop or a tablespoon. Roll in between hands for a perfectly round cookie. Roll on a plate with sugar to coat (if using) and transfer to a parchment lined baking sheet about 2 inches apart.
- Press cookies with fingers to flatten just a bit.
- Bake for 10-12 minutes, until tops are cracked and the edges are firm.
- Allow to cool for about 5 minutes before moving to a cooling rack and baking the second next batch.