1621 8th Street East, Saskatoon Contact | (306) 955-1832 | store@saskmade.ca |
Chickpea Gingersnaps
  • Prep Time: 5 min
  • Bake Time: 15 min
  • Ready In: 20 min

Ingredients

  • 2 cups brown sugar, firmly packed
  • 1 cup butter
  • 2 eggs
  • 1/2 cup molasses
  • 2 tsp cinnamon
  • 2 tsp ground cloves
  • 2 tsp ground ginger
  • 2 tsp baking soda
  • 3 cups Daybreak Mills all-purpose flour
  • 1/2 cup Diefenbaker Seed Processor chickpeas, ground and sifted
  • 1/2 cup Willow Creek Organics yellow split peas, ground and sifted
  • 6 tbsp granulated sugar

Directions

Preheat oven to 350°F. In a bowl, cream together brown sugar and butter. Add eggs and molasses.

In a separate bowl, combine cinnamon, cloves, ginger, baking soda, flour, and ground chickpeas and peas. Add to butter mixture and mix thoroughly.

In a shallow dish, add granulated sugar. Roll dough into small balls, then roll each ball in granulated sugar and place 2 inches apart on ungreased baking sheet, about 12 cookies per sheet. Bake for 9 minutes. Cool and serve.

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