healthy
Chunky Oatmeal Gingersnap Cookies
Crispy edges, chewy oat center, perfect sweet-spice balance--whip up a batch of these vegan gluten-free Chunky Oatmeal Gingersnap Cookies for snacking or holiday sharing!
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 16 servings
- Difficulty
- MEDIUM
Ingredients
16
- 1+1/2 cup quick or rolled oats
- 1/4 cup oat flour
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1 tbsp fresh ginger (grated)
- 1/4 tsp cloves
- 1 tsp vanilla extract
- 1/2 tsp baking powder
- 1/2 cup maple syrup
- 2 tbsp molasses
Instructions
- 1
Preheat the oven to 350F.
- 2
Combine all the dry ingredients and spices in a large mixing bowl. Stir to combine.
- 3
Add the vanilla, molasses, and maple syrup. Mix well.
- 4
Spoon one tablespoon of batter at a time onto a baking pan lined with parchment paper. Press each firmly into a mound and flatten slightly into a cookie shape. Continue until all the batter is used up, you will likely need two pans.
- 5
Bake for 15 mins at 350F.
- 6
Let them cool for at least 10 minutes before removing from the pan and eating.
- 7
They will keep in an airtight container in the fridge for up to a week.