Name: Healthy Gingerbread Cookies recipe by Poonam Bachhav at BetterButter
Prep time: 60 min
Cook time: 12 min
Total time: 72 min
Yield: 12
Ingredients: 1/2 cup whole wheat flour; 1/2 cup ragi / finger-millet flour; 1/2 cup oats, powdered; 1/2 cup jaggery powder; 1/2 cup oil; 3 tablespoon warm water; 1 teaspoon ginger powder; 1/2 teaspoon cinnamon powder; 1/4 teaspoon clove powder; 1/4 teaspoon nutmeg powder; 1/2 teaspoon baking powder; Pinch of Salt.; For Royal Icing : 1/4 cup icing sugar; 1-2 teaspoon milk

ABOUT Healthy Gingerbread Cookies RECIPE

Gingerbread cookies are spiced flavored sweet biscuits , specially made around Christmas season . One of the classic Christmas desserts, gingerbread cookies are perfect festive treats for the winter holidays . These healthy gingerbread cookies are egg-less , butter-less , refined sugar and refined flour free and with the goodness of finger-millet and oatmeal. Now to make these cookies you need a little patience , so plan them when you are not in a hurry or divide the work in two day if running short of time. You may prepare the dough the first day and refrigerate it overnight and then you can keep the rolling part and baking part. These cookies are mildly sweet in taste and the freshly ground spices compliment with it very well. They are light brown in color because of the use of jaggery and finger-millet flour. Icing is optional as these cookies taste good on their own. You can dust the cookies with some powdered sugar if desired. The quantity of ingredients used here yields approx 2 dozen gingerbread cookies of medium size.

Ingredients Serving: 12

1/2 cup whole wheat flour
1/2 cup ragi / finger-millet flour
1/2 cup oats, powdered
1/2 cup jaggery powder
1/2 cup oil
3 tablespoon warm water
1 teaspoon ginger powder
1/2 teaspoon cinnamon powder
1/4 teaspoon clove powder
1/4 teaspoon nutmeg powder
1/2 teaspoon baking powder
Pinch of Salt.
For Royal Icing : 1/4 cup icing sugar
1-2 teaspoon milk

Instructions

In a bowl sift the whole wheat flour, finger-millet flour, oatmeal , spice powders , baking powder and salt. Keep aside. Our dry ingredients are ready.
In another bowl dissolve the jaggery in warm water and add oil to it. Whisk well. Mix the wet ingredients to the dry ingredients and mix until well combined.
The dough will be sticky at this stage. Cover it with a cling wrap and refrigerate for at least 45 minutes to 1 hour or if you are not running short of time you can refrigerate it overnight. Refrigeration will make the dough easy to handle.
Remove the dough and place a portion of it on a work surface lined with parchment paper. Keep the rest of the dough refrigerated until use. Roll out into 1 1/4 inch thick sheet.
Cut the cookies into desired shapes using a cookie cutter. If you feel the cut outs are difficult to handle, place the cookie sheet in the refrigerator for few minutes.
When it turns hard, lift each cookie delicately with a flat spatula and place it on a baking tray spacing the cookies 1 inch apart as the cookies spread while baking.
For better results, keep the cookie tray in refrigerator for 10-15 minutes prior to baking. Mean while , preheat the oven at 180 degrees Celsius .
Remove the cookie sheet from the oven and allow the cookies to stand until they are firm enough to move to a wire rack. Repeat the process with rest of the dough.Once the cookies are cool, they can be decorated as desired.

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