Ginger Molasses Oat Cookies
I was going to post this recipe before Christmas but I got hit with a stomach bug and got derailed for a few days. However, this isn’t just a Christmas cookies. Molasses ginger cookies are a wonderful winter treat and I think you’ll find yourself turning to these often during the dark and cold months ahead. What I love about these cookies is that they’re a breeze to prepare (just add all ingredients to a food processor!) and they’re chock full of warming spices, nourishing molasses, and held together with an oat and almond flour combination. The texture is chewy and delightful. I made these with my little 1.5 year-old kitchen helper and she loved getting her hands sticky in the dough (and taste testing as we went!) I hope you and your family love these cookies as much as we do. They’re not overly sweet (perfect for toddlers) and taste great with a cup of tea, coffee or milk for an afternoon treat.
Happy baking everyone!
Ginger Molasses Oat Cookies
Prep Time: 30 minutes Cook Time: 10 minutes Serves: 12 cookies
- 1 cup oat flour (I like this sprouted oat flour)
- 1 cup almond flour
- 1 teaspoon baking soda
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground allspice
- 1/4 teaspoon kosher salt
- 1/4 cup unsalted butter, softened
- 1/4 cup maple syrup
- 3 tablespoons blackstrap molasses
- 2 teaspoons vanilla extract
- flakey sea salt for topping (optional)
Preparation
- Preheat the oven to 350F and line a baking sheet with parchment paper.
- In a large bowl combine the oat flour, almond flour, baking soda, spices and salt. Mix well and set aside.
- In the bowl of a stand mixer or food processor cream together the butter, maple syrup, molasses, and vanilla extract on medium speed (if you're using a food processor pulse multiple times until it creams together). With the mixer running on low speed slowly add the dry ingredients, stopping to scrape down the sides as necessary. Place the dough in the fridge for 25 minutes to chill (this will help make the dough easier to work with, it's a wet dough).
- Once chilled, use your hands to roll about 1 1/2 tablespoons worth of dough into a ball. Sprinkle each ball of dough with a little flakey sea salt (if using) and space each cookie about 1 inch apart on the prepared baking sheet. Bake in the oven for about 10 minutes, or until the bottoms are lightly browned.
- Allow cookies to cool to room temperature before storing in an airtight container for up to 7 days.
Notes
Hi Andrea, I hope you are feeling better. The instagram pics of your mini me are so cute!
I was wondering if almond flour for this recipe is crucial? I’d like to try with wheat flour. Would white be preferable to whole wheat? thanks!
These are delicious! I doubled the recipe and will put some in the freezer. Just the right amount of sweet. I measured out rolled oats and put them in the vitamix to make flour and didn’t measure again afterward so not sure if the volume was the same. The cookies turned out a nice texture so must have been close enough!