One of the real finds of my initial forays into baking with alternative flours is chickpea gingersnaps. They are the most moreish biscuits I have ever made. (I dropped some off with MIL for a Lockdown treat, and she said they were “the most delicious ginger biscuits ever”, and she’s a big fan of ginger-flavoured things.)

If you eat them when they’re still warm (which I heartily recommend) then they have a crispy shell around a chewier centre, and a faint aftertaste of pea. If you weren’t thinking about it, you would probably miss it. Once the biscuits have cooled fully, they lose their crisp crust and are delightfully dense, and you’d never know what they were made from!

This is my anglicised version of the recipe. If you prefer to measure in American cups, then you can find the original at pulses.org.

Chickpea gingersnaps

Ingredients

Makes about 20 cookies

Dry ingredients

  • 230g chickpea flour (aka gram flour, besan, garbanzo flour)
  • 2 1/2 tsp ground ginger
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp ground nutmeg
  • 1 1/5 tsp baking powder
  • 1/2 tsp baking soda

Wet ingredients

  • 90g butter, melted
  • 150g brown sugar
  • 1 egg, beaten
  • 60ml golden syrup
  • 1/2 tsp vanilla extract

Sugar coating

  • 4 tbsp granulated sugar

Method

  • Mix together all of the dry ingredients in a large bowl.
  • In another bowl or jug, mix together the wet ingredients.
  • Gently stir the wet ingredients into the dry ingredients, mixing just enough to combine into a dough.
  • Pop the dough in a sealed tub and refrigerate for at least an hour. You can make the dough a few days ahead of baking, if you want to.
  • When you’re ready to make the cookies, preheat the oven to 180°C and put the granulated sugar into a bowl.
  • Roll level tablespoons of the dough into balls, and coat each ball in the granulated sugar before placing on a baking sheet.
  • Bake for 10 minutes, or until set around the edges, but still slightly soft in the middle. Allow to cool for 5-10 minutes before transferring to a cooling rack, or your tum tum!

Caution: freshly baked cookies are hot! Try and wait for them to cool enough so that you don’t burn your fingers when you eat them. 😋

OK. Now your first thought on eating one of these cookies will be to have another, and then another. Unless you are a vegetarian used to eating a pulse-rich diet, I highly recommend restricting yourself to two at a time! Otherwise, you may find that they have some anti-social effects on your digestive system. Personally, I am working hard on building up a higher tolerance 😂

Seriously, though, these cookies will store for a few days in an airtight container. 🍪