GINGER MOLASSES OAT COOKIE
A comforting fusion of warming ginger, rich blackstrap molasses and hearty oat flour, this Ginger Molasses Oat Cookie offers a perfect balance of spice and sweetness in a single‑serve treat. This ginger molasses oat cookie contains rolled oats, which deliver a chewy texture, while a dash of cinnamon deepens the autumnal aroma. The cookie bound by maple syrup and molasses, the dough bakes into a crisp-edged yet tender centre, satisfying cookie cravings without refined sugars or wheat. This ginger molasses oat cookie is naturally vegan and gluten-free, making it an ideal breakfast on the go, afternoon pick-me-up or late-night treat. This ginger molasses oat cookie is ready in under 15 minutes from bowl to plate. It requires just five pantry staples and minimal preparation, proving that small-batch baking can yield maximum comfort.
RECIPE CATEGORY
Snack, Desserts
SERVING SIZE
1
CUISINE
American
PREPARATION/TECHNIQUES
Bake
OCCASION/HOLIDAY
Halloween, Christmas Eve, Thanksgiving, Picnic, Potluck
SPECIAL CONSIDERATION/DIETARY CONCERNS
Vegan, Vegetarian, Wheat / Gluten‑Free, Dairy‑Free, Low Cholesterol, Low Sodium, Low/No Sugar, Organic, Kid Friendly, Healthy
DISH TYPE
Cookie
INGREDIENTS
- 2 tablespoons oat flour
- ½ tablespoon blackstrap molasses
- 1 tablespoon maple syrup
- ¼ teaspoon ground ginger
- Pinch of ground cinnamon
FULL NUTRITIONAL INFORMATION
- Calories: 137.0 kilocalories
- Fat: 1.2 grams
- Saturated Fat: 0.2 grams
- Carbohydrate: 30.3 grams
- Sugar: 20.1 grams
- Sodium: 8.9 milligrams
- Fibre: 1.0 gram
- Protein: 2.0 grams
- Cholesterol: 0.0 milligrams
- Calcium: 51.3 milligrams
- Iron: 1.1 milligrams
- Potassium: 251.0 milligrams
PREPARATION
- Preheat Oven: Heat to 175 °C (fan 155 °C/Gas Mark 3). Line a small baking sheet with parchment paper.
- Mix Dry Base: In a bowl, whisk 2 tablespoons oat flour with ¼ teaspoon ground ginger and a pinch of cinnamon until evenly combined.
- Add Sweeteners: Stir in ½ tablespoon blackstrap molasses and 1 tablespoon maple syrup; mix vigorously until a sticky dough forms.
- Shape Cookie: Scoop the mixture onto the prepared sheet and flatten into a 6 cm‑diameter disk about 1 cm thick, smoothing edges.
- Bake: Place in the oven and bake for 10 to 12 minutes or until edges are set and the top shows slight cracks.
- Cool: Remove and allow to cool on the sheet for five minutes, and the cookie will firm up to a chewy and crisp texture.
PREP TIME
5 minutes
COOKING TIME
12 minutes
TIPS
- Measure Flour Accurately: Spoon and level oat flour to prevent a dry, chalky texture.
- Molasses Choice: Blackstrap adds deep flavour; mild molasses yields a sweeter and less intense profile.
- Dough Consistency: If too wet, add a pinch more oat flour; if too dry, drizzle a few drops of almond milk.
- Uniform Thickness: Keep the disk even so it bakes consistently; an offset spatula helps smooth the surface.
- Watch Cracking: Fine cracks on top signal readiness and avoid over-baking to maintain chewiness.
- Storage: For best texture, store in an airtight container at room temperature for up to two days.
VARIATIONS
- Spiced Up: Add ⅛ teaspoon ground cloves or nutmeg for deeper holiday spice.
- Citrus Zest: Incorporate ½ teaspoon orange or lemon zest into the dough for brightness.
- Seed Blend: Stir in 1 teaspoon chia or flax seeds for extra fibre and nutrition.
- Nutty Twist: Press 1 teaspoon chopped walnuts or pecans onto the top before baking.
- Chocolate Drizzle: Once cooled, drizzle with melted vegan dark chocolate for extra indulgence.
PREPPING AND STORAGE
- Fridge: Store cooled cookies in an airtight container for up to three days; they remain chewy.
- Freezer: Freeze in a sealed bag for up to one month. Thaw at room temperature or warm briefly in a toaster.