Easy to bake , these Eggless Gingersnap cookies make use of different flours instead of just All purpose flour. Also shortening or butter is replaced by refined oil. The use of Almonds and Oats make these cookies a healthier option to munch upon.
Makes 12 Cookies
- 1/2 cup wholewheat flour
- 1/2 cup ground rolled oats*
- 1/2 cup Almond meal*
- 1 cup Maida
- 75 gm of brown sugar
- 1/4 tsp of salt
- 1 1/2 tsp baking soda
- 3 tsp of Dried ground ginger (Sonth powder)
- A pinch of Cinnamon powder
- 3 tbsp of golden syrup (or its substitutes, explained below)
- 75 ml of oil (Refined/vegetable)
- 100 ml of water *
- 1/4 tsp of Vanilla Essence
Some more brown sugar to coat the cookies
- Mix dry ingredients together in a bowl
- Mix wet ingredients in another bowl and mix well.
- Knead a dough by mixing dry and wet ingredients. If the dough is too tight, just add some more water.
- You can refrigerate the dough after wrapping in a cling film, for around 1-2 hours. I skipped this.
- Divide the dough into 12-13 portions and roll each one to make a smoother ball.
- Press gently to make a cookie shape. You can instead roll the whole dough into a circle or square and cut cookies with a cookie cutter. Coat each cookie with some brown sugar.
- Place the cookies on a greased baking tray ( or just place these over parchment paper on the tray) maintaining some distance between each cookie.
- Bake in a preheated oven ( Preheated on 180 degree C) for around 15 -20 minutes* or till the surface is nice golden and the sides appear to be brown.
- Take the cookies out of the oven and let these ‘rest’ for 5 minutes on tray. Transfer on the cooling rack and let these cool for at least 20 minutes.
- Ground Quaker oats and Almonds together to make around 1 cup of flour
- Instead of Golden syrup, you can use Molasses or honey. I used 2 tbsp of the syrup from the Amla Murraba and l tbsp of Honey.
- If the dough is too tight and difficult to bring together or roll, just add some more water. If the dough appear loose, add some more Maida or whole oats.
- Ideally spices like clove, nutmeg, fresh ginger etc are also used but I used just dried ginger powder and a pinch of cinnamon powder.
- After baking for 13 minutes the surface of cookies appeared to be golden. But after cooling the bottom of cookies was still soft while upper surface was crisp. So I again baked the cookies for 8 minutes with the soft side of cookies facing up.Then, after cooling the cookies were crisp. The time taken to bake perfectly could vary from oven to oven so keep a close watch after 11-12 minutes.
- Kindly note: Eggs are added to cookies to bring the ingredients together ( to bind) and also they add moisture content. Absence of eggs makes the cookies bit drier and dense. Also the butter or shortening makes the cookies lighter and crispier. the way snap cookies should be. But this recipe uses Oil instead of butter/shortening. Hence the cookies are more ‘crunchier’ than crispy. You can make crispy gingersnaps by substituting oil with shortening or butter.
- Ideally these are supposed to be thin, but since I was baking cookies for first time, I had no clue, how thin the cookies need to be rolled before baking. So now after baking I can say that the dough balls should be around an inch in diameter, to make thinner cookies.