These cookies are my take on the traditional frosted oatmeal cookies from the grocery store that I somehow never saw my mom buy from the store but we always had them. Still a little bit confused by that one, maybe I was just eating some really old cookies 😂 This recipe is super easy and perfect for the cold months! The cookie itself has the oaty crunch on the edges but such a chewy interior it truly is superior to all cookies. The gingerbread spices add a nice quick to the cookie which I think would feel kind of blah if it didn’t have them. I recommend this cookie for any occasion even when the holidays are over. This cookies flavors work so well together that it can be enjoyed whenever!
—— Cookie Ingredients——
1 cup rolled oats
1 cup oat flour
2 tsp baking powder
1/2 tsp salt
1 tsp ginger
1/2 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
2/3 cup of a nut butter preferable almond
1/4 cup monkfruit sugar
1/4 cup monkfruit sugar golden
2 tablespoons and 2 tsp maple syrup
2 tablespoons and 2 tsp molasses
1 tsp vanilla extract
—— Glaze ——
1 cup powdered sugar (I used monkfruit sugar)
1 tablespoon milk
—— Instructions ——
Preheat oven to 350 F and line a baking tray with parchment paper.
First, if you do not have oat flour add regular rolled oats to a food processor or blender and blend just until finely chopped. Make sure to not over blend or else you may be close to making a granola nut butter which is very good but wouldn’t help you in this recipe! Once the oats reach the right consistency of flour set aside.
In a medium mixing bowl, combine the almond butter, monkfruit sugars, maple syrup, molasses, and vanilla extract.
Once fully mixed, add the regular rolled oats, oat flour, spices (ginger, cinnamon, nutmeg, and cloves), baking powder, and salt. Mix until a dough has been formed. If the dough seems to be a little dry add a teaspoon of nut milk as needed. Oats a relatively dry so if your dough doesn’t necessarily look hydrated enough that is totally ok, the hydration will all depend on what nut butter you used due to the creaminess. If the dough looks too wet then add some more oat flour. The wetness of the dough is all based off of the viscosity of your nut butter and sometimes your maple syrup, all natural maple syrups are thinner than others. TIP: you can also use allspice in replacement for cloves, nutmeg, and cinnamon if you have that readily available!
Once the dough is made, cover the bowl with cling wrap and set in fridge for 30 minutes. This will help ensure the dough can be easily rolled out.
Once dough is done chilling, place all the dough on top of a piece of parchment. Shape the dough into a rectangle then add another piece of parchment on top. Grab your rolling pin and roll the dough into a rectangle with the height of 1/2 an inch. TIP: I always like rolling my dough in between parchment paper because it helps ensure that the rolling pin won’t stick to the dough and you don’t have to use extra flour which can sometimes if not done light enough ruin the moisture content of the cookie!
Once you roll the dough out to the prefer thickness grab one of your favorite cookie cutters and start cutting! I used a medium size circle because with this recipe I was trying to remake those oatmeal cookies with glaze that I would always love growing up from the store!
Place the cut out cookie 2 inches away from each other on the baking sheet and bake for 11-13 minute, until the edges are golden brown.
Let the cookies cool completely on a cooling sheet.
While cookies are cooling you may make your glaze. Combine the powdered sugar and nut milk until you get a pretty loose glaze. Set this aside until the cookies are completely cool.
Once the cookies are cool you may start glazing! Dip one side of the cookie in the glaze and place bake onto the cooling rack to allow the excess glaze to fall off if needed.
Once all cookies are glazed let them completely dry and that’s it! Time to eat them!
This cookie recipe turned out so much better than I thought it would and when teating it I wasn’t sure if I would ever get the right consistency but I finally did and I only had to test them twice! This cookie has more of a kick than the store bought ones but oh my god it’s so worth it! Perfect to pair with hot chocolate or a nice coffee!!
If you end up making this be sure to tag @hanshomemadeeats on Instagram and follow Han’s Homemade Eats on Facebook!
Happy baking as always and have a wonderful holiday - 💕Han
Comments