Ginger Cookies Recipe – Eggless/Vegan – How To Make Gluten Free Gingersnap Cookies | Skinny Recipes

Ginger Cookies Recipe – Eggless/Vegan – How To Make Gluten Free Gingersnap Cookies | Skinny Recipes


hey guys I’m Nisa Homey and welcome
back to my channel today I’m sharing an eggless gluten free and vegan gingersnap
cookies. these cookies are so crispy and they snap exactly how a gingersnap
cookies should be. A perfect healthy treat for Christmas. I created this
recipe so that you can enjoy these healthy gingersnap cookies while cozying
up in this festive season and guys if you are new here don’t forget to
subscribe to my channel by clicking the red button so that you will get notified
on your phone when I upload new healthy and tasty videos.
Traditionally ginger cookies are made with maida (flour)
refined sugar, and eggs but taking into consideration the requests from you guys
for a cookie recipe which is eggless gluten free, and vegan I created this
recipe as a Christmas treat for you guys now instead of maida I’m using bajra
flour, bajra also known as pearl millet is a winter grain now why bajra because
it helps to keep you warm hence it is an ideal grain to include in your diet in
the winters. Bajra can be used to make dosa, idli, chilla, roti etc and I have
already shared many recipes with bajra already. Bajra roti will be shared in the
next video so don’t forget to watch the next video so that you can make and
enjoy the goodness of bajra roti it’s important to eat seasonal grains to get
their maximum benefits also check my previous bajra dosa recipe video to
know more about the health benefits of bajra and why you should be including it
in your diet especially in the winters links will be updated at the end of this
video so without wasting much time let’s quickly dive into the recipe also I’ll
be sharing some tips and more options at the end of this video so make sure you
watch the video till the very end Into my chutney grinder I am
adding in half of a nutmeg, four cloves and 1 cup organic coconut sugar
I have already shared a detailed video on the health benefits of using coconut
sugar do check it out to understand more grind all this and then transfer the
ground ingredients to a large bowl. into that and in 1 tablespoon dry ginger
powder after all we are making ginger cookies right? so you need to use dry
ginger powder and in 1/2 cup wood pressed coconut oil or you can use
virgin coconut oil, now virgin coconut oil and wood pressed coconut oil has a
very neutral flavor hence you won’t even feel that coconutty flavor in the cookies
also note that the buying links to the ingredients I’m using are updated in the
description box below this video so please do check it out now with a whisk
give this a mix for about a minute so that the coconut sugar is mixed into the
coconut oil once it is mixed add in one and a half cups of bajra flour also
known as bajra atta or pearl millet flour into this add in 1/4 teaspoon pink
Himalayan salt, 1/2 teaspoon baking soda, 3 tablespoon arrowroot powder instead of
arrowroot powder you can use tapioca powder or potato starch since bajra does
not have any gluten the arrowroot powder helps in binding and also to make the
cookies super crispy. now with my hand I’m first mixing the flour and then
mixing everything into a dough. The dough is soft and you can easily shape it into
small round cookies at this moment I am preheating my oven to 180 degree Celsius
traditional gingersnap cookies has a sugar coating and for that I’m using
khandsari sugar which is a traditional unrefined sugar add in 2 to 3 tbsp of
Kandasari sugar into a plate, roll each cookie dough in the khandasari sugar
and place it on a baking tray lined with baking mat or a parchment paper.
make sure you leave some gap between the cookies as they will spread out once
they are baked bake in the preheated oven for 10 to 12 minutes at 180 degree
Celsius also note that oven temperature varies
with oven so keep an eye on the cookies after 10 minutes once baked cookies will
be slightly undercooked and soft in the middle
allow the cookies to cool down a little in the pan and once slightly cooled down
the eggless gingersnap cookies can be transferred from the baking pan to a
wire rack and then allow it to cool completely and it will stay good at room
temperature for about a month These gingersnap cookies are super crispy
and with the subtle flavors of the spices there are perfect healthy treat
this festive season and yes you will not find these kind of healthy recipes
anywhere on the Internet and for those of you who like a cinnamon flavor can
mix a khandasari sugar with 2 TSP cinnamon powder and then you can coat
the cookies with cinnamon sugar those with celiac disease or those who are
intolerant to gluten or those who simply want to include bajra in their diet, can
enjoy this healthy and tasty gingersnap cookies and the best part is these
cookies are so tasty that nobody will guess these are made with bajra flour
kids will really enjoy this super tasty and healthy gingersnap cookies you can
also follow me on instagram for more healthy recipes and tips and if you try
this recipe don’t forget to tag me on instagram and send me a picture so guys
do enjoy the winter holidays with this healthy gingersnap cookies and let me
know how it turned out don’t forget to Like, comment, and share
this video with family and friends thank you for watching and until next time
take care bye bye

24 thoughts on “Ginger Cookies Recipe – Eggless/Vegan – How To Make Gluten Free Gingersnap Cookies | Skinny Recipes

  1. Do try this amazingly healthy gingersnap cookies and dont forget to tag me on instagram https://www.instagram.com/nisahomey/

  2. I will try soon definitely 👍👍Thankyou for sharing .. I have been looking for this recipe for a long time mam 😁Thankyou again

  3. Hello
    It’s really helps when you write ingredients with quantity in discription boz. As it helps to arrange things and make recipes. It’s would great if you do so. Thank you for putting such a great efforts of healthy recipes which are unique and not found anywhere

  4. Is bajra regular millet flour? I get confused about which flours yiu use in some videos. It can be hard to follow when you don't speak the language.

  5. Mam i use wood pressed coconut oil and that too the same brand that you use but it still has very high coconuty aroma and flavour. My son who is just 6 years old figured out in 20 seconds that I put coconut into it. Pls suggest some healthy alternative for making cakes and cookies.

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