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Chocolate Ginger Cookies

2-3 Hours Only
10- 12 Serving Portions
12 Ingredients
Intermediate

Ingredients

  • 1 cup NihKan Green Banana Flour
  • 1/2 cup cocoa powder
  • 1 cup granulated sugar      
  • 1 tsp  ginger powder
  • 1/2 tsp cinnamon powder
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup oil or butter
  • 2 large eggs or 1/2 cup milk 
  • 1 tsp vanilla extract
  • 1/2 cup semisweet chocolate chips
  • 3/4 cup powdered sugar
  •  

Instructions

  1. In a large mixing bowl, whisk together the banana flour, cocoa powder, granulated sugar, ginger powder & cinnamon powder, baking powder, and salt. Mix in the oil, eggs, and vanilla essence, stirring until a uniform batter form. Stir in the chocolate chips 
  2. Place cookie dough in the refrigerator for 2 hours (or overnight) until completely chilled through.
  3. Preheat oven to 180 degrees C.
  4. Place powdered sugar in a small bowl. Set aside.
  5. Roll chilled cookie dough into 1-inch balls. Drop cookie dough balls into the powdered sugar and coat evenly on all sides. Place balls at least 2-inches apart onto a cookie sheet.
  6. Bake for 10-13 minutes, or until cookies have a crackled appearance. Allow cookies to cool for 5 minutes before transferring them to a cooling rack to cool completely.

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