About the Recipe
Keep these chewy cookies in the freezer and eat at least one each day. Sometimes I make a sandwich with a piece of banana in the middle, but mostly I just grab one from the freezer for a little burst of gingery deliciousness.
Ingredients
2 ½ cup steel-cut oats (gives extra crunch) or other GF oats
1 tsp baking soda
1/2 tsp baking powder
¼ tsp fine-grained sea salt
1 tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
½ cup coconut or brown sugar
¼ cup canola or coconut oil
¼ cup unsulphured molasses
1 TBSP unfiltered apple cider vinegar
1 tsp pure vanilla extract
Preparation
Preheat oven to 350°F/180°C and spray or line 2 cookie sheets
In a processor or high-speed blender, blend oats into a fine flour, 60-90 seconds
Pulse in baking soda, baking powder, salt, spices, and sugar
In a large bowl, combine oil, molasses, vinegar, and vanilla
Add dry ingredients to the bowl of wet ingredients and stir together
If the dough feels too dry, add a few TBSPs of water
Use a small scooper or wet hands to form about 26 1 inch balls, 13 on each sheet
Bake for 10 minutes until golden brown (if you overbake, they’ll be crispier)
Remove from the oven and let them cool before eating
Can be frozen and eaten directly from the freezer (or zapped in the microwave)
Optional: To add protein, use a cup of unsalted almonds in place of one cup of the oats.