Gingerbread Oatmeal Cookies

Time: 1 1/2 hours

Makes 24 cookies

Dry Ingredients:

  • 3 cups Avelina Rolled Oats
  • 1 cup almond flour
  • 1 Tablespoon ground flax
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 Tablespoon ground ginger
  • ½ Tablespoon ground cinnamon
  • ¼ teaspoon ground clove
  • ⅛ teaspoon nutmeg

Wet Ingredients:

  • ⅓ cup coconut oil
  • ¾ cup coconut sugar
  • ½ cup blackstrap molasses
  • 2 Tablespoons non-dairy milk
  • 1 Tablespoon vanilla extract


  1. Add the rolled oats to a blender and pulse until a fine flour forms. Remove the oat flour
    from the blender and add it to a mixing bowl. Add the remaining dry ingredients and
  2. In another bowl, combine the wet ingredients. Add the wet ingredients to the dry and mix
    until well combined. If the dough is dry, add an additional 2 Tablespoons of non-dairy
  3. Cover the dough and place it in the refrigerator for 30 minutes.
  4. Preheat the oven to 325F and line a cookie sheet.
  5. Remove the dough from the refrigerator. Lightly flour the counter and roll the dough to
    ½” thick. Cut with cookie cutters and bake for 10-12 minutes. Cool on a wire rack.

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