Description
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!
Ingredients
Scale
- 1 ½ cup quick or rolled oats
- ¼ cup oat flour
- 1 tsp cinnamon
- ½ tsp ginger
- 1 tbsp fresh ginger (grated)
- ¼ tsp cloves
- 1 tsp vanilla extract
- ½ tsp baking powder
- ½ cup maple syrup
- 2 tbsp molasses
Instructions
- Preheat the oven to 350F.
- Combine all the dry ingredients and spices in a large mixing bowl. Stir to combine.
- Add the vanilla, molasses, and maple syrup. Mix well.
- 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.
- Bake for 15 mins at 350F.
- Let them cool for at least 10 minutes before removing from the pan and eating.
- They will keep in an airtight container in the fridge for up to a week.