Ginger-Molasses Cookies G.F. V.

2 ½ cup steel-cut oats (gives extra crunch) or other GF oats

1 tsp baking soda

1/2 tsp baking powder

¼ tsp fine-grained sea salt

1 tsp ground ginger

½ tsp ground cinnamon

¼ tsp ground nutmeg

½ cup coconut or brown sugar

¼ cup canola or coconut oil

¼ cup unsulphured molasses

1 TBSP unfiltered apple cider vinegar

1 tsp pure vanilla extract

  • Preheat oven to 350°F/180°C and spray or line 2 cookie sheets
  • In a processor or high-speed blender, blend oats into a fine flour, 60-90 seconds
  • Pulse in baking soda, baking powder, salt, spices, and sugar
  • In a large bowl, combine oil, molasses, vinegar, and vanilla
  • Add dry ingredients to the bowl of wet ingredients and stir together
  • If the dough feels too dry, add a few TBSPs of water
  • Use a small scooper or wet hands to form about 26 1 inch balls, 13 on each sheet
  • Bake for 10 minutes until golden brown (if you overbake, they’ll be crispier)
  • Remove from the oven and let them cool before eating
  • Can be frozen and eaten directly from the freezer (or zapped in the microwave)

Optional: To add protein, use a cup of unsalted almonds in place of one cup of the oats.

Keep these chewy cookies in the freezer and eat at least one each day. Sometimes I make a sandwich with a piece of banana in the middle, but mostly I just grab one from the freezer for a little burst of gingery deliciousness.