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
Instructions:
- 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
whisk. - 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
milk - Cover the dough and place it in the refrigerator for 30 minutes.
- Preheat the oven to 325F and line a cookie sheet.
- 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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