Chewy Oatmeal Ginger Molasses Cookies Recipe- Learn Like a Pro

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Chewy Oatmeal Ginger Molasses Cookies Recipe- Learn Like a Pro:- Chewy Oatmeal Ginger Molasses Cookies are made without flour or dairy and with a lot of warm spices! You don’t need to have baked before! You can make these soft, chewy ginger cookies in no time at all. They make great holiday gifts or for cookie exchanges.

Chewy Oatmeal Ginger Molasses Cookies Recipe- Learn Like a Pro

Ginger molasses cookies made with oats instead of flour and dairy for a healthy treat! For a tasty Christmas cookie, these fun cookies are full of spices that make you feel warm.

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Equipment

  • Large Baking Sheet

Ingredients

  • 2 eggs
  • 1 cup unsweetened almond butter
  • 5 Tbsp unsulphured molasses
  • 3 Tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 1 2/3 cups quick oats *
  • 1/2 tsp baking soda
  • 1 1/2 tsp ground ginger
  • 1 1/2 tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ⅛ tsp ground cloves or allspice
  • 1/2 tsp sea salt
  • Optional White Chocolate Drizzle:
  • ½ cup white chocolate chips
  • 1 tsp coconut oil

 

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Also Read:-Peanut Butter Pecan Turtle Candy Recipe-Step by Step Guide

Instructions

  • Before beginning, prepare a large baking sheet by lining it with parchment paper and preheating the oven to 350 degrees Fahrenheit.
  • The eggs, almond butter, molasses, and vanilla extract should be added to a large mixing bowl, and then the ingredients should be thoroughly mixed together until all of the liquid components are present.

 

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  • Please take note that if your almond butter has been stored in the refrigerator, you should heat it in the microwave for thirty seconds, or until it is very easy to stir.
  • Because the wet ingredients require more mixing than you might think, you should continue mixing until a substance that is extremely sticky and gooey is formed.

 

  • You can use a hand mixer to assist you in mixing the wet ingredients if you find that this process is difficult for you to complete.
  • The dry ingredients, which include oats, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and sea salt, should be added to the bowl containing the wet ingredients, and the mixture should be mixed until everything is incorporated.

 

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  • Having a cookie dough that is extremely sticky and wet is a perfectly normal occurrence.
  • Utilising either a spoon or a cookie scoop, position twelve mounds of cookie dough onto the cookie sheet that has been prepared.

 

  • Because the dough balls will spread out, you need to make sure that there is a lot of space between each mound of dough.
  • Bake the cookies for eight to eleven minutes, or until they have a firm appearance.

 

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  • Increasing the baking time is necessary if you are making fewer cookies that are larger.
  • It takes thirteen to fifteen minutes to bake large cookies.

 

  • Take the cookies out of the oven and keep them there until they have completely cooled down.
  • In the event that you move the cookies while they are still warm, there is a high probability that they will unravel.

 

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  • When the cookies are first removed from the oven, they will have an appearance that is both puffy and peculiar.
  • After the cookies have had time to cool, they will have the appearance of regular cookies.

 

Make the White Chocolate Drizzle:

  • The white chocolate chips and coconut oil should be transferred to a bowl that is safe for use in the microwave if you are going to make the white chocolate drizzle, which is optional.
  • To melt the mixture, microwave it for twenty second intervals, stirring it thoroughly in between each interval, for approximately sixty seconds in total.

 

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  • White chocolate that has been melted should be drizzled over the cookies.
  • Should you desire to embellish the cookies with sprinkles, you should do so while the white chocolate is still in its liquid state.
  • It is important to wait until the white chocolate has completely hardened before serving.

 

Notes

  • Replace the oats with raw nuts that have been finely chopped, such as almonds, pecans, or walnuts (or any combination of these nuts), to make a version that does not contain any grains. When you want to chop nuts in large quantities, the most convenient method is to use a food processor to pulse them until they reach the desired consistency. They should be roughly the same size as rolled oats, or slightly larger, according to our specifications in this instance. Alternatively, you can use a knife to chop them up.

 

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  • The cookies should be stored in an airtight container or a zip lock bag. It is possible to keep them at room temperature for up to two days if you do not reside in an area that is particularly humid. Put in the refrigerator for up to seven days before serving. These biscuits are excellent for freezing! Frozen in a bag with a zip-top closure for up to three months.

Nutrition

  • Serving: 1Cookie (of 12) | Calories: 225kcal | Carbohydrates: 19g | Protein: 8g | Fat: 12g | Saturated Fat: 1g |
  • Monounsaturated Fat: 1g | Cholesterol: 31mg | Sodium: 27mg | Fiber: 3g | Sugar: 9g

 

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