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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.
Print Recipe
Prep Time 5 minutes
Cook Time 12 minutes
Course: Dessert, Snack
Cuisine: American
Ingredients Method

Ingredients
  

  • 1 cup gluten-free rolled oats
  • 1 cup gluten-free oat flour
  • ½ cup coconut oil, melted
  • ½ cup molasses
  • ¼ cup coconut sugar
  • 1 tbsp ground flaxseed mixed with 3 tablespoons water, let sit for 5 minutes
  • 1 tsp vanilla extract
  • 1 tsp ground ginger
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • ½ tsp baking soda
Icing
  • 2 cups powdered sugar
  • 3 tbsp dairy-free margarine or coconut oil, softened
  • 2-3 tbsp dairy-free milk (such as almond, coconut, or soy)
  • 1 tsp vanilla extract
  • Green food coloring (gel or liquid) – add according to desired color intensity

Method
 

  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the melted coconut oil, molasses, coconut sugar, and flax egg. Mix well until everything is well combined.
  3. 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.
  4. In a separate bowl, whisk together the gluten-free rolled oats, oat flour, and baking soda.
  5. Gradually add the dry ingredients to the wet ingredients, mixing well after each addition, until a dough forms.
  6. If the dough is too sticky, you can refrigerate it for about 30 minutes to make it easier to handle.
  7. 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.
  8. Use a fork or your hands to flatten each cookie slightly.
  9. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
  10. 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!
Icing:
  1. Ensure that the dairy-free margarine or coconut oil is softened to room temperature.
  2. In a mixing bowl, combine the powdered sugar and softened dairy-free margarine or coconut oil. Mix well until you achieve a crumbly texture.
  3. 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.
  4. Stir in the vanilla extract for flavor. Mix well to ensure it's evenly distributed throughout the icing.
  5. 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.
  6. 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.
  7. 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.
  8. 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.