Description
These soft oatmeal ginger cookies are refined sugar-free, full of chewy ginger chunks, and the perfect dessert for fall!
Ingredients
Oatmeal Ginger Cookies:
- 2 tablespoons ground flax seeds
- 4 tablespoons warm water
- 2 cups all-purpose flour
- 1 1/2 cups old fashion oatmeal
- 1/2 teaspoon salt
- 1 teaspoon baking soda
- 1 tablespoon cinnamon
- 1/4 tsp dried ginger
- 1 cup brown butter
- 2 tablespoon maple
- 1 teaspoon vanilla extract
- 1 cup coconut sugar
- 1 cup of sliced unsulferated uncrystallized ginger chunks
Vanilla Bean Frosting (optional):
- 4 tablespoons vegan butter
- 2 tablespoons plant-based shortening
- 1/2 teaspoon vanilla bean paste
- 1 cup powdered sugar
Instructions
Oatmeal Ginger Cookie:
- First, start by browning the butter and allowing it to resolidify.*
- In a small bowl combine ground flax seeds with warm water and set aside for 5 minutes.
- In a mixing bowl or electric mixer add resolidified brown butter, coconut sugar, maple, vanilla, and flax egg and stir together.
- In a medium bowl combine flour, oatmeal, cinnamon, baking soda, salt, and dried ginger. Stir and then pour the flour mixture into the butter slowly while stirring.
- Toss in ginger chunks and stir once more.
- Using a large cookie scoop, scoop out the dough on to a parchment-lined cookie sheet. Press the dough down slightly and then place it into the freezer for 15 minutes.
- Preheat the oven to 350 degrees
- Removed the dough from the freezer and remove half of the cookie dough so there is ample space between each cookie.
- Bake for 11-14 minutes or until edges are crispy and the center is still gooey and soft!
- Remove from the tray and place cookies on a cooling rack. Allow them to cool completely before frosting!
Vanilla Bean Frosting (optional):
- Whip together butter, shortening, and vanilla.
- Sift powdered sugar and mix into the butter.
- Add a tiny bit of water if needed!
- Place frosting into a piping bag and drizzle across the cookies.
- Enjoy!
Notes
* When browning butter ADD 2 tablespoons more than the recipe calls for! This will evaporate as you cook the butter and leave you with the right amount of butter. Place the butter in a pan on low heat and allow it to simmer. The butter will change from yellow to orange, to a golden color, and then a deep caramel color. When it reaches a caramel color, remove it from the heat, and transfer to a dish to cool. Allow the butter to resolidify before adding it to the recipe.
Nutrition
- Serving Size: 1 cookie
- Calories: 210
Keywords: oatmeal, oatmeal cookie, ginger cookie, vegan cookie, cinnamon, fall, healthy cookie, refined sugar free, chewy cookies,