Ginger is one of my favourite flavours. The fragrance of a ginger-infused dough, both as it makes and bakes, is just intoxicating! You've got to have baked with it to know what I'm talking about, so read on and give this one a try.
I stumbled across these Ginger Cookies a few years ago while searching for healthier treat options. Now most "healthy" treats may be good for you, but I'll be honest: they don't really hit that sweet spot. Not so these cookies. Made with oil, wholewheat flour and raw sugar (and ginger of course!), they are healthier than your regular cookies and also deliciously satisfying! I make most of these cookies plain, which is what my hubby and daughter take along in their snack boxes, and the ones with sprinkles are my daughter's back-from-school treat.
Wholewheat Ginger Cookies (adapted from eatingwell.com)
Yield: 3 dozen
2/3 cup canola oil
3/4 - 1 cup raw sugar (I used the whole 1 cup)
1 large egg
4 tbsp molasses OR treacle OR golden syrup (I use treacle as I prefer its taste over molasses)
2 cups sifted wholewheat flour (I use our Indian chapati flour)
2 tsp baking soda
1 1/4 tsp ground cinnamon
1 1/4 tsp ground ginger
1. Preheat oven to 180C and line 3 baking trays with parchment / baking paper.
2. Mix flour, soda, cinnamon and ginger together. Set aside.
3. Whisk oil and sugar in a large bowl till combined. Add the egg and whisk till mixed in, followed by the treacle and mix till all the wet ingredients are well combined.
4. Sift the dry ingredients over the wet and combine with a spatula till they are blended in.
5. Drop tablespoon-sized scoops of dough onto baking trays, spacing them a couple of inches apart. I put 12 on a tray.
6. Bake for 10-12 minutes till set, but still slightly soft when touched. Transfer to a wire rack to cool completely before storing in an airtight tin.
Notes:
- The original recipe involves rolling 1-inch sized balls of the dough and then dipping it into sugar. I just dip a few scoops of dough in sprinkles, and leave the rest plain, they still taste beautiful. Feel free to dip in sugar or sprinkles of your choice.
- Depending on your cookie preference, bake for 10 minutes for a softer cookie and for the full 12 minutes for a crunchier one.
This recipe is a particular favourite of mine as it ticks all the right boxes: fuss-free, check; healthier, check; absolutely scrumptious, check! As there's no butter and therefore no heavy mixing required, my almost-five-year old could take a more active role and in fact, mixed all of the wet ingredients herself. It boosts her confidence in the kitchen and gives her that creative satisfaction. Ginger is not a universally loved flavour, so I'm delighted that my family shares my enthusiasm for it. Even my husband who dislikes most other cookies loves this one, so this recipe is an all-round winner!
I stumbled across these Ginger Cookies a few years ago while searching for healthier treat options. Now most "healthy" treats may be good for you, but I'll be honest: they don't really hit that sweet spot. Not so these cookies. Made with oil, wholewheat flour and raw sugar (and ginger of course!), they are healthier than your regular cookies and also deliciously satisfying! I make most of these cookies plain, which is what my hubby and daughter take along in their snack boxes, and the ones with sprinkles are my daughter's back-from-school treat.
Wholewheat Ginger Cookies (adapted from eatingwell.com)
Yield: 3 dozen
2/3 cup canola oil
3/4 - 1 cup raw sugar (I used the whole 1 cup)
1 large egg
4 tbsp molasses OR treacle OR golden syrup (I use treacle as I prefer its taste over molasses)
2 cups sifted wholewheat flour (I use our Indian chapati flour)
2 tsp baking soda
1 1/4 tsp ground cinnamon
1 1/4 tsp ground ginger
1. Preheat oven to 180C and line 3 baking trays with parchment / baking paper.
2. Mix flour, soda, cinnamon and ginger together. Set aside.
3. Whisk oil and sugar in a large bowl till combined. Add the egg and whisk till mixed in, followed by the treacle and mix till all the wet ingredients are well combined.
4. Sift the dry ingredients over the wet and combine with a spatula till they are blended in.
5. Drop tablespoon-sized scoops of dough onto baking trays, spacing them a couple of inches apart. I put 12 on a tray.
6. Bake for 10-12 minutes till set, but still slightly soft when touched. Transfer to a wire rack to cool completely before storing in an airtight tin.
Notes:
- The original recipe involves rolling 1-inch sized balls of the dough and then dipping it into sugar. I just dip a few scoops of dough in sprinkles, and leave the rest plain, they still taste beautiful. Feel free to dip in sugar or sprinkles of your choice.
- Depending on your cookie preference, bake for 10 minutes for a softer cookie and for the full 12 minutes for a crunchier one.
This recipe is a particular favourite of mine as it ticks all the right boxes: fuss-free, check; healthier, check; absolutely scrumptious, check! As there's no butter and therefore no heavy mixing required, my almost-five-year old could take a more active role and in fact, mixed all of the wet ingredients herself. It boosts her confidence in the kitchen and gives her that creative satisfaction. Ginger is not a universally loved flavour, so I'm delighted that my family shares my enthusiasm for it. Even my husband who dislikes most other cookies loves this one, so this recipe is an all-round winner!
