I always thought I was mainly a chocolate chip cookie gal, but these chewy gingerbread cookies are truly blowing my mind.
I have a big bowl of gingerbread spice sitting out on my kitchen counter for easy access to make gingerbread lattes (recipe on my IG) and I thought, hmmm, it would just seem wrong not to add this to some cookie dough— and that’s just what I did. I love the texture of these cookies— they’re sort of a cross between classic gingerbread cookies and chewy ginger molasses cookies. Whatever they are, I love them.
1 cup + 2 tablespoons oat flour
1/3 cup coconut sugar
1/4 cup cold vegan or regular butter
2 tablespoons maple syrup
1 tablespoon gingerbread spice mix (recipe below)
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
Gingerbread Spice Mix
(I highly recommend whipping up this larger batch of gingerbread spice mix to use throughout the season, after mixing everything together, you’ll use 1 tablespoon (or to taste) in this recipe)
1 tablespoon ground cinnamon
1 tablespoon allspice
1 tablespoon ground ginger
1/2 tablespoon ground cloves
1/2 tablespoon ground nutmeg
Preheat oven to 350 degrees F.
Mix together the dry ingredients: oat flour, baking soda and powder, salt, and gingerbread spice until fully combined.
Cream together the butter and coconut sugar until whipped and fully combined, then mix in the maple syrup and vanilla.
Add the dry ingredients to the wet and stir until a dough forms. You can bake right away or chill the dough for a bit. Roll into balls and place on a parchment or silicone lined baking sheet and bake for around 12-14 minutes or until golden around the edges. Let cool fully and enjoy!