Wholewheat Gingerbread Cookies…Yes! it’s that time of the year. December where everything is Christmasy 🙂 And I bring you some healthy twists to our christmas celebrations too.
This is the first time I made Wholewheat Gingerbread Cookies and not just they turned out yum but they looked too adorable. I always wondered to make them but most recipes called for Molasses which was always a thing to source for me. And then if I have to source something from Amazon for just one recipe, chances are that I won’t try only.
Ha ha, yes that’s me. So I know this isn’t the authentic recipe, but when have I ever tried an authentic recipe. I love bringing my own changes and suiting my taste and keeping it healthy. These are the core areas around what I majorly cook. But if you have molasses, please try that as a sweetener. But for me dates worked well. Now I added a little brown sugar just for the sharpness as dates as always mildly sweet hence they need some company specially if you don’t want spice to over power your taste buds.
So a subtle taste and good sweetness makes this work well. Dates also give that texture to these lovely , tempting and wholesome Wholewheat Gingerbread Cookies. Infact after making these, I had more fun in putting that icing around. My son too joined in and we did it together. What fun it was! Since I was doing it first time, I forgot to add milk and the chocolate hardened before we could put it. Ha ha so yes, we have fun learning all this.
If you want to check some Almond cookies for christmas, here you go.
And if you want to check some other cookies recipes too, click here.
Gingerbread Cookies
Tasty gingerbread cookies made out of wholewheat and dates
Ingredients
- 1 cup Wholewheat
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Cloves Powder
- 1/2 tsp Dry Ginger Powder
- 1/4 tsp Cinnamon Powder
- 15 Dates
- 1/4 cup Ghee
- 2 tbsp Brown Sugar
- 1 tsp Vanilla Essence
- 1 tbsp Milk
- 2 tbsp White Chocolate
Instructions
Soak dates in water for 4 hours and then de-seed and make a paste of it.
In a bowl mix dates puree , brown sugar and ghee and beat them all together.
Now gradually add all spices, cinnamon, cloves and ginger with vanilla essence and mix well.
In a sieve add wholewheat flour, baking soda, salt and sieve gradually and keep mixing it with the dates mixture.
If its too dry to mix , knead together using 1 tbsp of milk. I use hands to mix them well but do not over knead them.
Now wrap it in a cling wrap and keep in refrigerator for at least an hour.
Next take it out and put the oven on preheat for 10 min at 180 degrees. Meanwhile take a baking paper and keep the dough in between two sheet and with a rolling pin roll them up atleast 1/2 inch thick.
Use the cookie man cookie cutter to cut them into shape and transfer to an already greased baking tray.
Bake these for 15 mins and then let them cool in the oven. Later take it out and let further cool.
Now for icing melt the white chocolate and add 1/2 tsp of milk and mix well. Pour this in a piping bag and use this to put the icing as per choice. As it dries it hardens. Store it in an air tight container in a cool place, I generally store in refrigerator.