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Chickpea Ginger Snaps

Featured in the Honolulu Star-Advertiser on March 9, 2016.



Chickpea Ginger Snaps

  • 2 cups chickpea flour
  • 2 1/2 teaspoons ground ginger
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground cloves
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 6 tablespoons butter
  • 3/4 cup brown sugar
  • 1 egg
  • 1/4 cup molasses
  • 1/2 teaspoon vanilla extract
  • 4 tablespoons raw sugar


In a large bowl, whisk together all dry ingredients (flour through baking soda). In a separate bowl, cream butter and brown sugar until smooth. Add egg, molasses and vanilla; mix until thoroughly combined. Add dry ingredients into wet ingredients, mix until just combined. Cover tightly with plastic wrap and chill for at least 1 hour.

Preheat oven to 350°F. Roll level tablespoons of dough into balls and dip into raw sugar. Place on ungreased cookie sheets. Bake for 10 minutes, or until set around edges, but slightly soft in the middle. Let cool. Makes 28 cookies.

Approximate Nutrient Analysis per cookie:
90 calories, 3 g fat, 1.5 g saturated fat, 15 mg cholesterol, 100 mg sodium, 15 g carbohydrate, 2 g fiber, 10 g sugar, 2 g protein


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