Gingerbread cookies truly say “the holidays” to me almost more then snow or presents or twinkly lights. I came up with these simple gingerbread cookies because I LOVE the rich taste of gingerbread but didn’t want all the other stuff that usually is in and on those cookies. The result was a cookie that I now eat for breakfast and will certainly be making not only during the holidays!
- Makes: about 24 round cookies
- Prep time: 15 minutes
- Cook time: 15 minutes
- Cost: ~ $5
- 3 cups oat flour
- 2 cups almonds
- 2 cups pecans
- 4 tbs ginger
- 1/2 c molasses
- 1/4 c maple syrup
- 1/3 c water
Preheat oven to 350 degrees F. Blend rolled/quick oats to make flour. Blend almonds and pecans to make flour (this flour will be much more sticky!) Combine the flours in a large bowl, add ginger and stir with a fork to get the lumps out! Add the other wet ingredients and combine. I did it with my hands; it was way easier to work the thick batter! The batter will be thick, which is fine; when formed into a cookie shape it should hold the shape but still be supple.
Coconut oil two cookie trays and form cookies. They won’t move much so you can decide on thickness and size then. I like the cookies to be a bit chewy inside so mine were about a 1/4” thick.
Bake for 15 minutes and check the bottoms of the cookies. They should be lightly brown!
Cool and try not to devour them all at once.