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.