Let’s welcome 2021 with these healthy cookies #letsgohealthy
Crispy around the edges and perfectly soft in the middle. I didn’t realize I’d like these ginger cookies as much as I did, so really happy to have made these. Ginger Cookies, forever and always🤤
These chewy vegan cookies are one of my favorites during the holidays. But honestly I also enjoy them year around. Especially good when paired with hot tea or coffee these ginger cookies are coated with lots of cinnamon and ginger 🤩🍪 What’s your favorite cookie.
These mini cookies are super delicious and healthy at the same time. Lets celebrate 2021 in a healthy way . Check out the whole recipe video on Youtube . Link given below !!
Preparation Time: 15 mins
Baking Time: 12 mins
Makes: 20 mini cookies
Ingredients:
●1/2 cup almonds
●1/2 ragi
●2 tbsp jaggery
●1/4 tsp nutmeg powder
●1/4 tsp baking powder
●1 tsp ginger powder or suth
●1/2 tsp cinnamon powder
●1/2 tsp cardamom powder (optional)
●2 tbsp water
●2 tbsp oil
Directions:
In a blender , add almonds and blitz it for atleast 6 secs to make almond flour.
In a mixing bowl , add all the dry ingredients and raw spices except baking powder.
Now, make a small well in between and add wet ingredients.
At first you will feel that the dough is bit dry but once you knead it will form into a hard dough.
Before baking the cookies , add baking powder and again knead it.
Place the dough on parchment paper and press it in a circular shape . Now place another parchment paper on top and roll it using rolling pin . Don’t roll them very thin
Cut them using a cookie cutter or with the help of the knife according to your desired shape.
Preheat the oven at 160℃ for 5 mins and bake them at same temperature for 10 mins.
You can bake them for more 2 mins if cookies are bit raw. Cookies won’t be very soft ,they will be bit hard.
ALTERNATIVE OPTIONS AND BAKING TIPS:
Almonds: You can use use peanuts, cashews or hazelnut instead of almonds.
Flour: Instead of ragi, you can make cookies with bajra , oats , jowar (sorghum) or rice flour.
Sweetner: You can use maple syrup , coconut sugar , brown sugar , cane sugar or liquid jaggery. Don’t add honey as a sweetener as honey becomes toxic when you heat it . To make liquid jaggery- add water and whole jaggery . Heat it for few mins until it becomes like a honey consistency.
Baking powder: If baking powder is not available, you can add baking soda . Always use aluminum – free , vegan and gluten -free baking powder for health benefits.
Oil: Try using rice bran oil , coconut oil , olive oil or vegetable oil . These kind of oils gives a good taste.
Liquid Ingredient: you can use either water or any plant based milk like coconut milk , almond milk , soy milk or cashew milk. If you’re not vegan , you can add your regular animal milk.
How to check if cookies are done : Flip them over and if you notice a brown layer happening means it done.
When to add baking powder: Only when you preheat your oven before baking them add your baking powder.
Oven: You can use microwave convection if you have. Bake at the same temperature . You can also use pressure cooker For that, remove the whistle and add some salt then place the cookies. This will take atleast 20 – 30 mins. Keep checking in between.
How to store cookie dough: You can keep the dough in cling warp in refrigerator.It stays fresh for atleast 5 days
Ginger powder: If you don’t have ginger powder , you can grate some ginger and add it to the dough. Ginger and sonth powder are same.
Toppings : Once cookies are perfectly baked you can sprinkle honey , white chocolate sauce , melted chocolate, toffee sauce or icing sugar (if you choose to have sugar). I have made a toffee sauce using coconut milk , coconut sugar , water , vanilla essence and pinch of salt.
YOUTUBE: https://youtu.be/0bDhNgPPgbc
Mitsu's Food Journal 