Gluten-Free, Dairy-Free Oatmeal Gingerbread Cookies sandwiches– A Perfect Blend of Warmth and Wholesomeness.
Our family-favorite: Gluten-Free, Dairy-Free Oatmeal Gingerbread Cookies. As someone who cherishes the tradition of baking with my loved ones, these cookies hold a special place in our kitchen. There’s something magical about the comforting aroma of ginger, cinnamon, and molasses filling our home.
In our quest for a healthier alternative, we’ve transformed this classic treat into a guilt-free delight. Picture this – a blend of gluten-free rolled oats and oat flour, intricately woven into a tapestry of flavours that not only satisfy the sweet tooth but also nourish the soul. It’s the essence of gingerbread, minus the gluten and dairy, making it an inclusive joy for all.
What sets these cookies apart is the careful consideration for health. No refined sugars, just the natural sweetness of coconut sugar and molasses. A flax egg and pure vanilla extract join the mix, adding a wholesome touch to each bite. As they bake, the kitchen becomes a haven of anticipation, knowing that a healthier version of our beloved gingerbread cookies is coming to life.
After a brief cooling spell on the wire rack, these cookies are ready to share with the ones who matter most. Each chewy morsel is a testament to the love we pour into our baking, a nod to tradition with a modern twist. It’s not just about cookies; it’s about creating moments that linger in our hearts – a shared joy, a healthier choice, and a touch of oatmeal magic in every bite.
So, join me in celebrating the joy of family, tradition, and the love we infuse into our kitchen creations. From our family to yours, these Gluten-Free, Dairy-Free Oatmeal Gingerbread Cookies are a personal invitation to savor the sweetness of togetherness with a wholesome twist.
Preserving the freshness and flavour of your Gluten-Free, Dairy-Free Oatmeal Gingerbread Cookies is key to enjoying them over time. Here are some effective ways to store these delightful treats:
- Airtight Container: Transfer the cooled cookies into an airtight container. This helps to maintain their moisture and prevents them from becoming stale. Make sure the container is clean and dry before storing.
- Layered with Parchment Paper: If stacking the cookies, place sheets of parchment paper between the layers. This prevents them from sticking together and maintains their individual shapes and textures.
- Cool Completely Before Storing: Ensure that the cookies are completely cooled before storing them. Storing warm cookies can create condensation inside the container, leading to sogginess.
- Keep in a Cool, Dry Place: Store the airtight container in a cool, dry place away from direct sunlight. Exposure to heat or humidity can compromise the texture and taste of the cookies.
- Refrigeration (Optional): While these cookies generally don’t require refrigeration, if you plan to keep them for an extended period or if your kitchen tends to be warm, you can refrigerate them. Just be sure to bring them back to room temperature before serving.
- Freezing for Longer Storage: For longer storage, you can freeze the cookies. Place them in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe container or zip-top bag with layers of parchment paper between them. Label with the date for easy tracking.
- Thawing Cookies: When ready to enjoy frozen cookies, thaw them at room temperature in the airtight container or on a plate. Avoid thawing them in the microwave, as it can affect the texture.
- Separate Strongly Flavored Cookies: If storing different types of cookies together, consider separating strongly flavored cookies, like gingerbread, from more delicate ones to prevent flavor transfer.
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Oatmeal Gingerbread Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large mixing bowl, combine the melted coconut oil, molasses, coconut sugar, and flax egg. Mix well until everything is well combined.
- Add the vanilla extract, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt to the wet ingredients. Mix until the spices are evenly distributed.
- In a separate bowl, whisk together the gluten-free rolled oats, oat flour, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing well after each addition, until a dough forms.
- If the dough is too sticky, you can refrigerate it for about 30 minutes to make it easier to handle.
- Scoop out tablespoon-sized portions of dough and roll them into balls. Place the balls on the prepared baking sheet, leaving space between each cookie.
- Use a fork or your hands to flatten each cookie slightly.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.Once cooled, store the cookies in an airtight container. Enjoy your gluten-free and dairy-free oatmeal gingerbread cookies!
- Ensure that the dairy-free margarine or coconut oil is softened to room temperature.
- In a mixing bowl, combine the powdered sugar and softened dairy-free margarine or coconut oil. Mix well until you achieve a crumbly texture.
- Gradually add the dairy-free milk, starting with 2 tablespoons. Mix continuously until the icing begins to come together. Add more milk if needed to reach your desired consistency.
- Stir in the vanilla extract for flavor. Mix well to ensure it's evenly distributed throughout the icing.
- Add green food coloring until you achieve the desired shade. Start with a small amount and gradually add more until you reach the intensity of green you prefer. Remember, you can always add more color, but it's challenging to lighten it once it's too dark.
- Using an electric mixer, beat the icing on medium-high speed for 2-3 minutes until it becomes smooth and fluffy. This step helps to incorporate air, making the icing lighter.
- If the icing is too thick, add a little more dairy-free milk, a teaspoon at a time, until you reach the desired spreading consistency. If it's too thin, add more powdered sugar.
- Once your icing is ready, use it to decorate your cakes, cookies, cupcakes, or any other baked goods. Allow the icing to set before serving.
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