Eggless Chocolate Ginger and Honey Cookies….Merry Christmas

img_3789Christmas preparations started late this year as it was difficult deciding whether to drape our old tree (which is now 8 feet tall and difficult to bring in the hall) or to buy an artificial tree.   After lots of discussion we chose the later option.

We don’t celebrate Christmas they way I read and see picture over the social media.  But I do amuse myself by making such small arrangements. Virat’s involvement is always necessary and inspirational.merry-christmasWe have added these three ornaments into our collection. Aren’t they cute?img_3744This year ever one of our neighbors too has decorated a big tree in their house.   I can see it from our house.ginger-and-honey-cookiesThis morning as I was putting together this cookies Virat came up to me and asked, “What are we baking today?” Aren’t we making gingerbread house that you have promised?”   “Not this year!”  I answered in a slightly undertone, ” It requires lots of efforts but I can assure you  that  this tastes as good as gingerbread. ”Ginger and honey cookiesI was actually right, this cookies comes out as a winner. Though there were other recipes that I tried this month  but  this one tastes really  like Christmas and most importantly come together in no time.ginger and honey cookiesYesterday, we read aloud Christmas stories to each year; today we are planning to do the same.
Recipe adapted from Wellplated.


  • Choco chips – 200gms
  • Whole wheat – 1 ½ cup
  • Corn flour – 1 tbsp
  • Cocoa powder – 1 tbsp
  • Ginger powder – 1 ¼ tsp
  • Cinnamon – 1 tsp
  • Cloves – ¼ tsp
  • Grated nutmeg – ¼ tsp
  • Butter – 90 gms
  • Dark brown sugar – ½ cup
  • Baking soda – 1 ½ tsp
  • Honey/molasses/maple syrup – ½
  • Castor sugar – ¼ cup
  • Milk – 1 or 2 tbsp (if necessary)


In a bowl sift together flour, corn flour, ginger, cinnamon, cloves and nutmeg and baking soda.  Add and coat choco chips.

In another bowl whip brown sugar and butter until light and fluffy.  Add the honey/molasses/maple syrup and beat until incorporated. Add the flour mixture and knead well.  If the dough is very hard to knead add few tablespoons of milk.  Make a log of the dough and wrap it in the cling film.  Refrigerate for 2 hours. Once the log is chilled cut them into slices.  Finally roll them in granulated sugar and place them 2 inches apart on the baking sheets. Bake then in a preheated oven for about 20 – 25 minutes.   Make sure you rotate them after 10 minutes.