Healthy oat-based ginger molasses cookies without flour or dairy! Warming spices make these Christmas cookies delicious!
INGREDIENT
– 2 egg– 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 saltOptional White Chocolate Drizzle:– ½ cup white chocolate chips– 1 tsp coconut oil
INSTRUCTIONS
Preheat the oven to 350°F and line a large baking sheet with parchment. In a large bowl, combine eggs, almond butter, molasses, and vanilla.
Step 1
Refrigerated almond butter should be microwaved for 30 seconds to make it stirable. Mixing the wet ingredients until sticky and gooey takes longer than expected.
Step 2
Oats, baking soda, ground ginger, cinnamon, nutmeg, cloves, and sea salt should be mixed in the bowl. Normal cookie dough is wet and sticky.
Step 3
Scoop 12 dough mounds onto the cookie sheet. Due to spreading, leave space between dough balls. Bake 8–11 minutes until cookies set. Increase baking time for fewer larger cookies. Bake large cookies 13–15 minutes.
Step 4
Remove cookies from oven and cool completely. Moving warm cookies can break them. Freshly baked cookies are puffy and odd. The cookies will look normal after cooling.
Step 5
For the White Chocolate Drizzle, combine white chocolate chips and coconut oil in a microwave-safe bowl. Stir well every 20 seconds in the microwave until melted, about 60 seconds.
Step 6
White chocolate drizzle on cookies after melting. Sprinkle sprinkles on wet white chocolate cookies. Finish hardening white chocolate before serving.