Gingerbread Oatmeal Cookies
User Reviews
5.0
6 reviews
Excellent
Gingerbread Oatmeal Cookies
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These cozy gingerbread oatmeal cookies are soft and chewy inside with crisp edges and loaded with warm spices and molasses for a great holiday treat!
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Ingredients
- 1 tablespoon of flaxmeal
- 2 ½ tablespoons of warm water
- 1 cup of all-purpose flour
- ¼ cup of granulated sugar
- ½ teaspoon of baking soda
- ¼ teaspoon of baking powder
- 2 teaspoons of ginger powder
- ½ teaspoon of Pumpkin Spice
- ½ cup of vegan butter, at room temperature
- ½ cup of light-brown sugar
- 3 tablespoons of molasses
- 1 teaspoon of vanilla extract
- 1 ½ cups of rolled oats
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Instructions
- In a small bowl, combine the flaxmeal and warm water. Mix well and set aside.
- In a small bowl, mix the flour, granulated sugar, baking soda, baking powder, ginger powder, and pumpkin spice. Set aside.
- Using a hand mixer, in a large bowl, mix the vegan butter with the brown sugar. Beat until light and fluffy. Then add the molasses, vanilla extract, and flaxmeal mixture. Mix on high for 1 minute.
- To the same bowl, add the flour mixture and lightly mix until the ingredients are barely combined. Add the oats and mix until the dry ingredients are moist and well incorporated, but do not over-mix. Set aside while the oven preheats.
- Preheat the oven to 375 degrees F and prep a baking sheet with parchment paper.
- Scoop 2 tablespoons of dough, lightly form a ball, place them 2 inches apart on the baking sheet, and lightly press it to flatten it.
- Bake for 8 to 12 minutes or until cookies are golden around the edges with the middle slightly underbaked.
- Remove from the oven, and let them sit on the baking sheet for 10 minutes to harden. Using a spatula, carefully transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.
Equipments used:
Notes
- Don’t overmix the dough: Only mix it until fully combined; otherwise, it can affect the rise and texture of the cookies.
- Don’t overbake the gingerbread cookies: It’s normal for the middle to look soft and underdone immediately after removing them from the oven.
- Rest on the tray: After baking, leave the vegan oatmeal ginger cookies on the hot tray for 10 minutes to allow the residual heat to finish cooking the center of the cookies for a perfectly soft and chewy texture.
Nutrition Information
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Calories
211kcal
(11%)
Carbohydrates
32g
(11%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Monounsaturated Fat
4g
Trans Fat
1g
Sodium
118mg
(5%)
Potassium
145mg
(4%)
Fiber
2g
(8%)
Sugar
17g
(34%)
Vitamin A
0.3IU
(0%)
Vitamin C
0.03mg
(0%)
Calcium
32mg
(3%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 12cookies
Amount Per Serving
Calories 211 kcal
% Daily Value*
| Calories | 211kcal | 11% |
| Carbohydrates | 32g | 11% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 1g | 50% |
| Sodium | 118mg | 5% |
| Potassium | 145mg | 3% |
| Fiber | 2g | 8% |
| Sugar | 17g | 34% |
| Vitamin A | 0.3IU | 0% |
| Vitamin C | 0.03mg | 0% |
| Calcium | 32mg | 3% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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