In my eyes, these are everything you want from a ginger molasses cookie. Not only are they healthier than the average, I think they are the perfect texture, sweetness and have just the right amount of spice from the ginger. I came up with the recipe around the holidays but you wouldn’t be wrong to make them at any time of year.
– 1 and 1/2 cups whole oats, ground into a flour
– 1 cup unbleached white flour or Bob’s 1:1 gluten free flour
– 1 tsp baking soda
– 1 tsp baking powder
– 2 tsp fresh grated or dried ginger
– 1/2 tsp cinnamon
– Optional: pinch of nutmeg
– 1/4 tsp salt
– 1/4 cup solid coconut oil
– 1/2 cup raw organic cane sugar
– 1 large pasture raised egg
– 2 Tbsp blackstrap molasses
– 1/2 Tbsp vanilla
– Preheat oven to 325oF (convection)
– Place oats in a blender and blend until your reach a fine flour like texture
– Mix oat flour, other flour, baking soda, powder, ginger, cinnamon, and salt together
– Mix the coconut oil, egg, sugar, molasses, and vanilla in a blender/ vitamix or separate bowl with a hand mixer
– Add wet to dry and mix until well incorporated. NOTE: be sure to scrape down your blender super well to ensure you get every last drop of the wet ingredients into the dry!
– Mix with your hands, until the dough is super well mixed together. If for some reason your dough is way too dry (for example, your egg was small, feel free to add the tiniest touch of almond milk (like 1/2 to 1 tsp only) to help moisten things up
– Place dough in fridge for approx. 20 min – don’t skip this step!
– After cooled, roll into golf ball size shapes, place on cookie tray, and press each ball with a fork to flatten (to approximately a 1/2 inch thick)
– Optional: garnish with an additional pinch of raw cane sugar
– Bake for 7-8 min