Chickpea Gingersnap Cookies Recipe

Step 1

Preheat oven to 180°C and line a baking tray with baking paper.

Step 2

Whisk together melted coconut oil, coconut sugar, egg, egg yolk and vanilla until smooth and creamy like a caramel sauce in a large bowl (approx. 1-2 minutes). (Make sure the oil is not hot, it should be melted but closer to room temperature.)

Step 3

Mix together chickpea flour, arrowroot, baking soda, salt and spices in another bowl.

Step 4

Add dry ingredients to wet ingredients and mix until combined.

Step 5

For even sized cookies, use a tablespoon to scoop out dough and then roll mixture in to a ball. Place on baking paper and gently press down and flatten slightly - they will spread only a small amount, so allow room between each cookie.

Step 6

Sprinkle with coconut sugar if using.

Step 7

Place in the oven and cook for 10-12 minutes or until the edges start to brown slightly.

Step 8

Allow the cookies to cool on the baking tray for 5 minutes before using a spatula to transfer them to a wire rack to cool completely.

Step 9

Enjoy them warm, then stored in an airtight container or freeze.