Chewy Oatmeal Ginger Molasses Cookies Recipe:-These chewy oatmeal ginger molasses cookies are created without flour and dairy, and they contain a significant amount of flavors that are warm and spicy. No prior baking expertise is required! When it comes to holiday gifts or cookie exchanges, these ginger cookies are the ideal choice because they are easy to make, chewy, and soft.
Chewy Oatmeal Ginger Molasses Cookies Recipe
Ingredients:
- 2 eggs
- 1 cup unsweetened almond butter
- 5 Tbsp unsulphured molasses
- 3 Tbsp pure maple syrup
- 1 tsp pure vanilla extract
- 1 2/3 cups quick oats, *
- 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 1/2 tsp ground cinnamon
- ¼ tsp ground nutmeg
- ⅛ tsp ground cloves or allspice
- 1/2 tsp sea salt
Instructions:
- Before beginning, prepare a large baking sheet by lining it with parchment paper and preheating the oven to 350 degrees Fahrenheit.
- The eggs, almond butter, molasses, and vanilla extract should be added to a large mixing bowl, and then the ingredients should be thoroughly mixed together until all of the liquid components are present.
- Please take note that if your almond butter has been stored in the refrigerator, you should heat it in the microwave for thirty seconds, or until it is extremely simple to stir.
- Because the wet ingredients require more mixing than you might imagine, you should continue mixing until a product that is extremely sticky and gooey is formed. You can use a hand mixer to assist you in mixing the wet ingredients if you discover that this step is difficult for you to complete.
- The dry ingredients, which include oats, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and sea salt, should be added to the basin containing the wet ingredients, and the mixture should be mixed until everything is included. Having a cookie dough that is really sticky and wet is a perfectly common occurrence.
- Utilizing either a spoon or a cookie scoop, position twelve mounds of cookie dough onto the cookie sheet that has been prepped.
- Because the dough balls will expand out, you need to make sure that there is a lot of room between each mound of dough.
- Bake the cookies for eight to eleven minutes, or until they have a firm appearance. Increasing the baking time is necessary if you are producing fewer cookies that are larger. It takes thirteen to fifteen minutes to bake large cookies.
- Take the cookies out of the oven and keep them there until they have totally cooled down. In the event that you transfer the cookies while they are still warm, there is a high probability that they will unravel.
- When the cookies are initially removed from the oven, they will have an appearance that is both puffy and peculiar. After the cookies have had time to cool, they will have the appearance of conventional cookies.
How to Make Chewy Oatmeal Ginger Molasses Cookies:
- Set the oven to 350 degrees Fahrenheit and put parchment paper on a big baking sheet.
- In a large bowl, add the eggs, almond butter, molasses, and vanilla extract. Mix the wet ingredients well until they are all well mixed.
- If your nut butter has been in the fridge for a while, heat it in the microwave for 30 seconds or until it is very smooth to stir.
- After adding the wet ingredients, mix them more than you think until a very sticky, gooey substance forms.
- If this is too hard for you, you can use a hand mixer to help you mix the wet items.
- A mixing bowl is used to mix the wet ingredients for chewy ginger molasses cookies.
- Mix the wet and dry ingredients together in a bowl. The dry ingredients are oats, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and sea salt.
- If you want to make oatmeal ginger molasses cookies, put the dry ingredients on top of the wet ones in a mixing bowl.
- The cookie dough is going to be really wet and stick together. That’s fine! That’s not how it will be with regular cookie dough—firm and stretchy.
- A bowl with ginger molasses cookie dough mixed together.
- With a spoon or cookie scoop, drop 12 mounds of cookie dough onto the cookie sheet that has been prepped. To keep the dough balls from spreading, make sure there is a lot of room between the mounds.
- Prepared to be baked dough balls on a baking sheet lined with parchment paper.
- After 8 to 11 minutes, the cookies should look like they are set. If you’re making fewer bigger cookies, increase the baking time. Bake big cookies for 13 to 15 minutes.
- From the oven, these ginger molasses oatmeal cookies are now cool.
- Get the cookies out of the oven and let them cool all the way down. Moving the cookies while they are still warm will probably make them break.
Notes:
- Replace the oats with raw nuts that have been coarsely chopped, such as almonds, pecans, or walnuts (or any combination of these nuts), to make a version that does not contain any grains.
- When you want to chop nuts in large quantities, the most convenient method is to use a food processor to pulse them until they achieve the desired consistency.
- They should be roughly the same size as rolled oats, or slightly larger, according to our specifications in this instance. Alternatively, you can use a knife to chop them up.
- The cookies should be stored in an airtight container or a zip lock bag. It is possible to keep them at room temperature for up to two days if you do not reside in a location that is particularly humid.
- Put in the refrigerator for up to seven days before serving. These biscuits are excellent for freezing! Frozen in a bag with a zip-top closure for up to three months.
Nutrition:
- Serving: 1Cookie (of 12) – Calories: 225kcal – Carbohydrates: 19g – Protein: 8g – Fat: 12g – Saturated Fat: 1g – Monounsaturated Fat: 1g – Cholesterol: 31mg – Sodium: 27mg – Fiber: 3g – Sugar: 9g