Recipe
Gluten Free Gingerbread Oatmeal Cookies
Gluten Free Gingerbread Oatmeal Cookies are a soft-baked and chewy, ginger spiced cookie perfect for your holiday cookie plate!
Ingredients
- 1/2 cup unsalted butter, room temperature
- 1/2 cup coconut sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 cup blanched almond flour
- 1 1/2 cup old fashioned rolled oats
- 2 teaspoons ground cinnamon
- 2 teaspoons ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
Instructions
- Cream together the room temperature butter, coconut sugar, egg, and vanilla. You can use an electric mixer, or vigorously whip it with a handheld whisk.
- Once combined, add the almond flour, oats, spices, salt, and baking soda.
- Mix again until combined.
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IMPORTANT STEP!! Chill the dough. This will make sure the cookies don’t spread out too much when you go to bake them. Chill the dough for just 30 minutes – you can chill it for longer, but 30 minutes should do the trick.
- Preheat oven to 350F.
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Use a cookie scooper to scoop 8 – 12 cookies out on a baking sheet lined with parchment paper.
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Use your fingers to flatten the tops of the cookie dough balls and tuck in any edges. Bake for 10 minutes.
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ANOTHER IMPORTANT STEP! Allow the cookies to cool on the baking sheet for 10 – 15 minutes before you transfer them to a cooling rack or plate. Right out of the oven they are a little too soft to handle and will crumble. If you allow them to sit for 10 minutes on the baking sheet, the edges crisp up and are amazing.
- Sprinkle the tops with flakey salt and/or ground cinnamon and enjoy!
Nutrition Info:
- Serving Size: 1 cookie
- Calories: 96
- Sugar: 5.5g
- Sodium: 106mg
- Fat: 6.4g
- Saturated Fat: 3.4g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 8.8g
- Fiber: 0.8g
- Protein: 1.3g
- Cholesterol: 23mg
