Ginger cookies without sugar
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Ginger cookies without sugar are a real find for parents who want to delight their kids with a delicious and healthy breakfast. These cookies contain hints of childhood, natural sweetness, and coziness. Dates and honey act as natural sweeteners, giving the cookies a tender taste and refined aroma. The simple recipe requires no special skills, and even a child can easily prepare it with their parents. However, for experiment lovers, there is an opportunity to alter the recipe to your own taste. A few variations can help make your cookies even more interesting and rich.
Variations
- Instead of cocoa, you can use carob for a sugar-free version
- Add honey instead of dates for a richer taste
- Sprinkle the top with stevia or honey before baking
Secrets of Tenderness and Taste
- Chilling the dough for 20 minutes before rolling ensures a soft texture
- Use fresh, pitted dates for dough uniformity
- Do not overbake the cookies for better softness
Ingredient Tips
- Be sure to soak the dates in hot water for 15 minutes for softness
- Flour can be replaced with whole grain or mixed with corn
- Cocoa can be replaced with carob for an entirely natural composition
Minor Culinary Nuances
- The dough should be firm but not dry for easy shaping
- Potato starch will make the cookies more tender when replacing 50g of flour
- Do not roll the dough too thin, optimal thickness is 5mm
Ingredients for the recipe
Ingredients
Ekorod Organic Top Grade Wheat Flour 800g
250 g
Pitted dates
100 g
Galychyna Extra Sweet Cream Butter 82.5% 180g
130 g
Chicken Egg С1 1pc
1 pc
Pripravka Baking Powder for Dough 18g
10 g
Mriia Cocoa Powder 22% 60g
1 tbsp
Pripravka Exclusive Professional Ground Ginger 50g
1 tsp
Eko Ground Cinnamon 20g
1 tsp
Preparation steps
01
Preparing the dates — Soak the dates in hot water for 15 minutes for softness. Time: 15 min. Guideline: The dates should soften and peel easily.
02
Melting the butter — Melt the butter over low heat and let it cool to room temperature. Time: 5 min. Guideline: The butter is clear, without foam, warm to the touch.
03
Dry ingredients — Sift the flour, add ginger, cinnamon, and baking powder, and mix with a fork. Time: 3 min. Guideline: The mixture is uniform, spices are evenly distributed.
04
Preparing the dates for mixing — Drain the water from the dates, remove the pits and soft skins. Time: 3 min. Guideline: All dates are peeled, with no visible pits.
05
Beating the wet ingredients — Blend or fork the dates together with the egg and cooled butter until smooth. Time: 3 min. Guideline: A smooth, creamy paste without lumps.
06
Mixing the dough — Add the wet mixture to the dry ingredients, stir with a spoon, then knead by hand until a smooth dough forms. Time: 5 min. Guideline: The dough is smooth, does not stick to the hands, and easily forms into a ball.
07
Shaping and Baking — Chill the dough for 20–30 minutes, then roll it out to 4–5 mm thickness, cut cookies with cutters or shape small balls and flatten slightly, place on a parchment-lined tray and bake in a preheated oven at 180°C for 10–12 minutes until lightly golden around the edges. Time: 30–40 min. Indicator: Cookies hold their shape, edges are lightly golden, inside is soft and fragrant.
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Tip: Store the finished cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for 1 month. For children over 2 years old, cocoa can be added, for younger ones substitute with caffeine-free carob.
Where to order ingredients
Select the required ingredients in one of the stores
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