Finally!!! These are the cookies some of you have been waiting for...Chocolaty Oatmeal Ginger Cookies -- the ones I made for Nada’s birthday a few weeks ago.
It took me a while to post because I was perfecting the recipe. I’m not going to be on Top Chef anytime soon but I think they’re pretty good, especially given that they are made with real & simple ingredients + they are gluten-free & flourless for that matter. Hope you like them!
What you need:
1 cup of oats (just some good old fashioned oatmeal)
¾ cup oat flour (if you can’t find it…just put oatmeal in blender and make your own…that’s what I do!)
1 tsp. ground ginger
1 tsp. cinnamon
1 and ½ tsp. baking powder
2 Tbsp. butter, melted and cooled (I use ghee)
1 tsp. vanilla
1 large egg (or you can use ¼ cup unsweetened apple sauce)
½ cup honey
½ cup dark chocolate (I chop/shred up a Taza bar…because I’m OBSESSED with it…shout out Boston!...but you can also use dark chocolate chips!)
Pink Sea Salt (to sprinkle on at the end)
How to get it done:
Preheat your oven to 325.
Line a baking sheet with parchment paper + grease with a little coconut oil or non-stick spray.
Grab a medium sized bowl and whisk together the butter (ghee) + egg (or apple sauce) + honey + vanilla.
Add in the oatmeal + oat flour + ginger + cinnamon + baking powder. Stir.
Add the dark chocolate. Stir some more!
Throw bowl in the fridge for about 20 minutes.
Remove from fridge and spoon the cookie dough onto baking sheet (about 1 Tbsp. per cookie!).
Smoosh (is that a word??) them down onto the cookies sheet with a fork.
Sprinkle each cookie with a little bit of pink sea salt. I love thing that are salty + sweet!!! If you don’t…skip this step…but question all your life choices from here on out.
Bake for about 12-14 minutes. Keep any eye on them. They may need less or more.
Let cool…then eat them up!