Chickpea pea flour is often used as a thickening agent for sauces, soups, and stews. It can also be used in making flatbreads and batter based foods like pancakes or waffles. If it’s combined with other gluten-free flours, it can be used to make gluten free cookies and muffins. It can also be combined with regular flour to add protein and fibre to other baked goods – try this delicious ginger cookie!
- 1/2 cup (125 mL) canola oil
- 1 cup (250 mL) granulated sugar
- 1 egg
- 1/4 cup (60 mL) molasses
- 1 1/2 cups (375 mL) all purpose flour
- 1/2 cup (125 mL) chickpea flour
- 2 tsp (10 mL) ground ginger
- 1 tsp (5 mL) ground cinnamon
- 1 tsp (5 mL) baking powder
- 1 tsp (5 mL) baking soda
- 1/2 tsp (2 mL) salt
- 1/4 cup (60 mL) granulated sugar
- 1. Preheat oven to 375 °F (190 °C).
- 2. In mixing bowl, beat canola oil with sugar. Beat in egg and molasses. Add flours, ginger, cinnamon, baking powder, baking soda and salt. Stir until dough is moist. The dough can be quite sticky.
- 3. Using 1 tsp (5 mL) per cookie, shape dough into ball. Roll in sugar. Place on lightly oiled baking sheet and flatten with the palm of your hand. Bake for 12-15 minutes. Let cool on cookie sheets or racks.