Flourless and dairy-free ginger molasses cookies made with oats for a wholesome treat! These festive cookies are packed with warming spices for a delicious Christmas cookie!
–▢ 2 egg– ▢1 cup unsweetened almond butter– ▢5 Tbsp unsulphured molasses– ▢3 Tbsp pure maple syrup– ▢1 tsp pure vanilla extract– ▢1 2/3 cups quick oats, *– ▢1/2 tsp baking soda– ▢1 1/2 tsp ground ginger– ▢1 1/2 tsp ground cinnamon– ▢¼ tsp ground nutmeg– ▢⅛ tsp ground cloves or allspice– ▢1/2 tsp sea salt
Ingredient
Step 1
Step 1
Preheat the oven to 350 degrees Fahrenheit and line a large baking sheet with parchment paper.
Direction
Step 2
Step 2
Add the eggs, almond butter, molasses, and vanilla extract to a large mixing bowl and mix well until all of the wet ingredients are well combined.
Step 3
Step 3
Note: If your almond butter has been chilling in the refrigerator, microwave it for 30 seconds, or until it is very easy to stir
Step 4
Step 4
Add the dry ingredients to the mixing bowl (oats, baking soda, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and sea salt) with the wet ingredients and mix until everything is combined.
Step 5
Step 5
Drop 12 mounds of cookie dough onto the prepared cookie sheet using a spoon or a cookie scoop. The dough balls will spread so be sure to leave plenty of space between dough mounds.
Step 6
Step 6
Bake for 8 to 11 minutes, or until the cookies appear set up. Adjust the baking time up if you’re making fewer larger cookies. For large cookies, bake 13 to 15 minutes.
Step 7
Step 7
Remove the cookies from the oven and allow them to cool completely. If you move the cookies while they are still warm, they are likely to fall apart.
Step 8
Step 8
When the cookies first come out of the oven, they will look puffy and strange. Once the cookies are cool, they will look like regular cookies.