Eggless Whole Wheat Oatmeal Gingersnaps

Eggless Oatmeal Whole-Wheat Gingersnaps

Gingersnaps is one recipe I have been thinking of trying for quite sometime now. Every Christmas season I used to see recipes for gingerbread cookies and gingersnaps and for some reason couldn't try it until now. I'm very glad that I baked it finally!

I chose to follow this recipe from my favorite website. As usual made changes to make it egg-free and healthy too by substituting whole wheat pastry flour for the all-purpose flour and also increased the quantity of oatmeal. Oatmeal cookies are usually a huge hit in my home and so is this too. Check out here for more recipes using oats.

Oatmeal Gingersnaps

My husband's comment while these cookies were baking, "wish we can capture the aroma too like we can click the pictures". Yes it was that fragrant. The taste was very good too but I would definitely cut back on the sugar when I try it the next time. More about it in the My Notes section.

Eggless Whole Wheat Oatmeal Gingersnaps Recipe

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Prep time
30 Mins
Cook time
10 Mins
Yields
35 Cookies
 
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Eggless Whole Wheat Oatmeal Gingersnaps Aromatic, spicy and healthy gingersnap recipes using whole wheat flour and oatmeal that everyone will love.
Ingredients:
  • 1/2 cup butter, softened
  • 1 cup white granulated sugar
  • 2 teaspoons egg replacer powder, like Ener-G
  • 1/4 cup water
  • 1/4 cup molasses
  • 1 and 1/2 cup whole wheat pastry flour
  • 3/4 cup quick cooking oats
  • 1 teaspoon baking soda
  • 2 teaspoons ground ginger
  • 1/4 teaspoons salt
  • sugar for rolling
Procedure:
  1. In a large bowl cream together the butter and sugar, until light and creamy.
  2. Whisk together the egg replacer powder and water. Add it to the creamed butter mixture along with the molasses. Beat it well.
  3. Now add all the other dry ingredients one after the other and mix it well.
  4. Roll the dough into 1-inch balls and roll it again in the additional sugar. (See My Notes)
  5. Preheat the oven at 350F/180C for 15 minutes. Grease with oil or line the baking sheet with parchment paper.
  6. Place the rolled dough and lightly flatten it with a glass. Bake it for about 10 minutes.
  7. Remove it out the oven and let it cool on the sheet itself for at least 5 minutes before removing the cookies from the tray. Then transfer it to a cooling rack for it to cool completely.
My Notes:
  1. Use the dry measuring cup measure to measure molasses. Because it's sticky, spray the cup with non-stick cooking spray or grease it lightly with oil and then measure the molasses so that it will fall off easily.
  2. After preparing the cookie dough I felt that the dough was a bit sticky. So added another 1/2 cup of oatmeal and mixed well. It was better but still sticky. So put the dough in the fridge for about 20 mins and it did help. I was able to roll the dough without any problem now.
  3. Flatten the cookie dough with the back of a glass, for about 1/2 cm thickness. The texture of the cookie will depend upon how thick or thin you flatten the dough. The cookies baked beautifully, picture perfect. When it was out of the oven it was crisp around the edges and chewy in the middle. But it gets completely chewy the next day. The original recipe had used shortening, which I don't like to consume for health reasons, so went with butter. I think the cookies will stay crisp if shortening is used.
  4. The cookies were too sweet for our taste. I think I would cut back the sugar to 3/4th of a cup instead of 1 cup and also avoid rolling it in sugar.
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Oatmeal Eggless Gingersnaps

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