Get ready to transform your baking game with these irresistible Chunky Oatmeal Vegan Gingersnap Cookies that are about to become your new obsession! Imagine biting into a perfectly spiced, chewy cookie that's not only completely plant-based but also packed with wholesome ingredients that will make your taste buds dance with joy. Whether you're a seasoned vegan baker or just looking to try something deliciously different, these cookies promise to be a game-changer in your kitchen.
Prep Time: 15 mins
Cook Time: 10 mins
Total Time: 25 mins
Cuisine: Vegan
Serves: 12 cookies
Ingredients
- 1 cup rolled oats
- 1/2 cup almond flour
- 1/4 cup coconut sugar
- 1/4 cup maple syrup
- 1/4 cup coconut oil, melted
- 1 tsp ground ginger
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp salt
- 1/2 cup chopped nuts (optional)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- In a large mixing bowl, combine rolled oats, almond flour, coconut sugar, ground ginger, cinnamon, nutmeg, and salt. Mix thoroughly to ensure even distribution of spices.
- In a separate small bowl, whisk together melted coconut oil and maple syrup until well combined and slightly emulsified.
- Pour the wet ingredients into the dry ingredients and stir until a cohesive dough forms. The mixture should be slightly sticky but hold together when pressed.
- If using, fold in chopped nuts gently to distribute evenly throughout the dough.
- Using a cookie scoop or tablespoon, drop rounded portions of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
- Gently flatten each cookie with the back of a spoon or your palm, as these cookies will not spread much during baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the cookies are set.
- Remove from the oven and let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days, or freeze for longer preservation.
Tips
- Ingredient Temperature Matters: Ensure your coconut oil is melted but not hot, and your other ingredients are at room temperature for the best dough consistency.
- Don't Overmix: Stir the ingredients just until they come together to keep the cookies tender and prevent a tough texture.
- Customize Your Nuts: While optional, chopped nuts add a delightful crunch. Try almonds, walnuts, or pecans for different flavor profiles.
- Flatten Carefully: Gently press the cookies before baking, as they won't spread much on their own. Use a smooth, flat surface to create uniform shapes.
- Watch the Baking Time: Ovens can vary, so start checking at 10 minutes. The edges should be golden but not dark brown.
- Cooling is Crucial: Let the cookies cool on the baking sheet for a few minutes before transferring to prevent breaking.
- Storage Hack: For maximum freshness, store in an airtight container with a piece of bread to keep them soft and chewy.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 18g
Protein: 4g
Fat: 12g
Saturated Fat: 6g
Cholesterol: 0mg
