Chewy Gingersnap Cookies

These soft, sweet and spicy cookies made from chickpea flour are absolut bomb. My favourite way to enjoy the cookies is by dipping them in warm vanilla-pistachio-spiced milk or hot chocolate – the perfect self care moment. Have them in the afternoon or even for breakfast. 

INGREDIENTS (MAKES 10 COOKIES)
  • 3 tbsp ground flaxseed 
  • 1 piece of ginger (size of a walnut)
  • 100 g chickpea flour 
  • 120 g coconut blossom sugar
  • 1 ½ tsp cinnamon 
  • ½ tsp cardamom 
  • ¼ tsp salt 
  • ½ tsp baking powder 
  • 5 tbsp coconut oil
  • 3 tbsp nut butter, e.g. almond or cashew 
  • 50 g dried cranberries
METHOD
  1. Line a baking sheet with parchment paper and set aside. In a small bowl, mix the flaxseed with 9 tablespoons of water and let it sit for about 10 minutes. 
  2. Peel and finely grate the ginger. Stir into the flaxseed gel. Grind the oats. 
  3. Roast the chickpea flour in a dry pan over low heat for about 10 minutes. Stir regularly to ensure even roasting. The flour should be fragrant and turn out a few shades darker than when you started. Let it cool down. 
  4. In a bowl, mix the chickpea flour, ground oats, coconut blossom sugar, cinnamon, cardamom, salt and baking powder. Add the flaxseed-ginger gel, coconut oil, 3 tablespoons water and knead into a dough. If the dough is too dry, add a little more water. Stir in the nut butter and fold in the cranberries. Put the dough in the fridge for 15 minutes.
  5. Preheat oven (200 °C). Place a tablespoon of cookie dough on the baking sheet and press down lightly so that the cookie is about 2-3 cm thick. Repeat until there is no dough left. Bake cookies for about 20 minutes. Let cool completely. 

The cookies have a soft consistency. If you like it more crispy, you can simply bake the biscuits a little longer until the edges are lightly toasted. The biscuits will keep fresh for about three days in an airtight container.

CHICKPEA FLOUR FOR THE WIN

Chickpea flour brings a nutty flavour to the cookies and is also known for its nutritional value: it contains a lot of protein, fiber and iron. It is a beautiful gluten-free substitute for wheat flour and can be used in sweet as well as in savoury dishes. Don’t eat it raw though – it tastes bitter when uncooked.

In Ayurveda, chickpea flour is known for its astringent taste which pacifies pitta and kapha doshas. Vata doshas should not indulge in gram flour, but they can make it more suitable for them by adding warming spices such as ginger and cinnamon, a lot of moist (nut butter, coconut oil) and some sweetness.