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As you see I am in a super festive mood. I have been baking non-stop from past one week. I have also been making lots of chocolate barks with dozens of different flavors and toppings. This year I am making a special effort to gift chocolates and bakes to as many of my friends as possible to simply spread joy.

After the very indulgent Double Chocolate Peppermint Cookies, I made these much lighter Ginger Cookies. They are not tooth achingly sweet or nauseatingly rich. These spicy crumbly cookies will be very refreshing to your palette after the sugar overdose of festivities.

These Ginger Cookies are made with a combination of whole wheat flour and finger millet flour which actually makes it nutritious. Once again, these cookies have no refined white sugar but instead they have raw cane sugar, that too just 2 table spoons in the entire batch! To add to the warmth of ground ginger, there is also heat from the crushed black peppercorns.

Instead of being an occasional treat these cookies can be considered more like a powder snack. They are also great accompaniments to your evening coffees and teas. Make these simple spicy fragrant Ginger Cookies to fill up your cookie jar and hearts with happiness.

Merry Christmas to all my lovely readers

Notes:

This recipe makes about 15 to 18 cookies

Try other spices instead of ginger for different flavours

Skip the sugar all together and increase the salt to 1/2 tsp for savory ginger cookies.

Use white sugar crystals as topping for prettier cookies.

Ingredients:

• 1/2 cup finger millet flour
• 1/2 cup whole wheat
• 2 tbsp raw cane sugar
• 1 tbsp flax seed powder
• 4-5 black peppercorns crushed
• 1/2 tsp ginger powder
• 1/2 tsp baking powder
• a generous pinch of salt
• 1/4 cup coconut oil
• 4-5 tbsp cold water
• 2 tbsp raw cane sugar for presentation

Combine all the dry ingredients in a bowl and mix well. After it’s fully combined, add the coconut oil and rub it into the flour with your fingertips. When the flour mixture resembles damp sand, add the ice-cold water and bring it together into a dough. Do not overwork it.

Preheat the oven at 150 degree Celsius.

Take about a tbsp of dough at a time, shape it into little balls and press them between your palms. Place 2 tbsp on raw sugar in a little plate and press each cookie on to it to coat the top with sugar crystals. Place them on a greased cookie tray with sugared side facing up and bake for 12 to 15 minutes in the preheated oven. Keep a close eye on them to make sure they don’t burn.

Let the cookies cool down completely on a cooling rack and store them in an air-tight container.