Growing up, I was a huge fan of sugar cookies and chocolate chip cookies, but I grew up in India and what we had were essentially ‘biscuits’. When I moved to the US, I discovered a whole other world of cookies – soft, chewy, crunchy and just the best when warm and fresh out of the oven!
I was looking for a cookie that I could bake easily at home and enjoy fresh with a cup of coffee without feeling guilty about sugar and refined flour, just so I could binge on more cookies lol! I also don’t like the egg-y taste in baked goods that tends to be quite pronounced sometimes, so my recipe HAD to be eggless. Last fall, I came up with these Ginger Molasses Cookies – I’d happily call them Desi Ginger Molasses Cookies because they have everything we’ve grown up with – whole wheat flour, ginger and I subbed molasses with a jaggery syrup that comes together in minutes!
These delicately spiced cookies fragrant with ginger and spices are chewy and crunchy and the perfect partner for your favorite hot beverage of choice or even a glass of cold milk. They are comforting, cozy and will have you feeling bright and festive all season long, and beyond! These make for a quick 30 minute project to assemble and bake – its all really easy and leaves you with the sweet reward of tons of cookies to enjoy and share with your loved ones. 🙂
I hope you make these over the holidays or all winter long really. If you love ginger, you’ll absolutely love these – feel free to go as heavy or light on the ginger as you like. You can totally use all-purpose flour and actual molasses here, this recipe was my attempt to make these cookies earthy, healthy and let’s face it – desi! 😉 Send me a picture, tag @thedancingcookbook and #thedancingcookbook whenever you make these – seeing those pictures makes my day. Happy Holidays! <3
Healthy Ginger Molasses Cookies (Eggless)
Delicately spiced with ginger and nutmeg, these chewy yet crunchy eggless ginger molasses cookies get a healthy spin with whole wheat flour and the earthy sweetness of jaggery. These can easily be made vegan, are super quick to make and are a great hostess gift for Christmas and New Years' gatherings. Enjoy all season long with your favorite hot beverage!
Ingredients
- 1.75 Cup Whole Wheat Flour
- 1/4 tsp Salt
- 1.5 tbsp Ginger Powder
- 1.5 tsp Nutmeg Powder
- 1 tsp Cinnamon Powder
- 0.5 tsp Baking Soda
- 0.5 cup Coconut Oil (or other neutral vegetable oil)
- 1.5 tbsp Maple Syrup
- 3 tbsp Milk
- 0.5 Cup Jaggery Powder
- 25 ml Hot Water
Instructions
- Add all the dry ingredients to a bowl - whole wheat flour, ginger powder, nutmeg powder, cinnamon powder, baking soda, salt - and mix well to combine.
- To another bowl, add the oil, maple syrup, milk and whisk well.
- In a small bowl, prepare the jaggery syrup by dissolving the jaggery powder in 25ml hot water. The consistency of the syrup should be a little thick but runny. You can also use more of the syrup and less maple syrup to sweeten the cookies - per preference.
- Mix in the jaggery syrup into the wet mix. Whisk well to combine.
- Add the dry mix to the wet mix and use a spatula to fold until well combined and a dough is formed. The dough will come together and hold its shape, but will be pliable and soft.
- Preheat oven to 350 F. Then, using a cookie/ice cream scoop (lightly coated with oil), scoop out the cookie dough and flatten to shape.
- Place the cookies on a baking tray lined with parchment paper.
- Once the oven is up to 350 F, place the tray in and let the cookies bake for 14-15 minutes. The tops should look well done with a warm golden appearance and a few cracks.
- Remove tray from oven and allow to cool for ~5 minutes, then transfer cookies to a cooling rack.
- Enjoy once completely cool, but no points will be taken off if you sneak in a taste before they cool down!
Notes
- Bonus tip: Sprinkle on a little sugar on the cookies before baking, this gives them that wonderful rustic appearance and a crunchy caramelized sugar top.
You can also use all-purpose flour here and 1/3 cup molasses if you'd like to make these the traditional way.
This recipe can easily be doubled or tripled for more yield.