Perfectly spiced with crackled tops and a chewy texture, these oat flour gingersnaps are bursting with flavor! A holiday favorite made gluten free, these cookies are soft baked and have that cozy molasses flavor.
Is a Christmas cookie platter even a Christmas cookie platter if it doesn't include a ginger cookie?
While adding a classic Oat Flour Chocolate Chip Cookie could be up for debate (though I really wouldn't object if it was also there), certain cookies like OF Snickerdoodles, sugar cookies, shortbread and of course, gingersnaps, are less negotiable!
Sweet molasses, cozy cinnamon and warm ginger combine in a cookie that can nearly transport you to blissful holiday scene.
I swear, if you close your eyes while eating one, you can almost hear the crackling fire and smell the fresh balsam. (And if you're looking for a nostalgic cookie to transport you to Grandma's kitchen, these oatmeal cookies might just do the trick!)
Made entirely with oat flour, the texture of these gingersnap cookies is spot on with the original.
I highly encourage you to add these one-bowl, no-chill cookies to your baking list this holiday season!
- Oat Flour- I recommend using boughten for most consistent results. Homemade can be difficult to grind fine enough and it may alter the texture. For this recipe to be gluten free, ensure that you are using certified gluten free oat flour.
- Butter- Ensure your butter is softened to room temperature. You can use either salted or unsalted but if using salted butter, reduce the salt added to ¼ tsp.
- Brown and White Sugar- This combination yields the ultimate texture of soft centres and crisp edges. For extra crisp gingersnaps, you can use entirely white sugar.
- Molasses- Key for that classic flavour. Blackstrap, fancy, light or dark can all be used.
- Vanilla Extract
- Baking Soda
- Ground Ginger, Cinnamon, Nutmeg and Cloves- Key for that spiced flavor.
- Sea Salt- Reduce to ¼ teaspoon if using salted butter.
- Sugar For Rolling- Granulated, turbinado, coarse or a combination for extra texture and pretty sparkles.
1. Mix dough. Cream together the sugars and butter. Add and combine the egg, molasses and vanilla. Mix in the baking soda, ginger, cinnamon, nutmeg, cloves and salt. Add the flour and mix until well combined. *To measure oat flour, I recommend using a scale and the measurements on the "metric" toggle of the recipe card. If using a measuring cup, lightly pack the flour into it. (See this post about baking cookies with oat flour for more details on measuring oat flour.)
2. Shape. Scoop 1.5 tablespoon of the gingersnap batter per cookie and roll into a ball and then roll in sugar in a shallow bowl. Place on your prepared cookie sheet and repeat with remaining dough. (*You will probably need 2-3 cookie sheets to bake all of the cookies so extra cookies can be rolled and then set on a plate while waiting for a cookie sheet.)
3. Bake. Bake for 9-11 minutes at 350 F until the edges appear just set. The centres may still appear a bit soft.
4. Cool. Leave gingersnap cookies on the baking sheet for 5 minutes and then move to a wire rack to cool completely.
Storage and Make Ahead
Make Ahead: Gingersnap cookie dough can be prepared up to 3 days ahead, covered and kept in the refrigerator. You can shape the dough into balls and roll in sugar before refrigerating or when you are ready to bake. Allow the dough to come to room temperature for 30 minutes before resuming with the recipe.
To Freeze Cookie Dough: Shape the oat flour gingersnap dough into balls and place in a single layer on a cookie sheet or large plate. Freeze completely before packaging into an airtight container or zip top bag for up to 3 months. When ready to bake, remove the desired amount and place on a prepared cookie sheet to thaw for 30-45 minutes.
To Store: Leftover cookies should be cooled completely and then stored in an airtight container at room temperature for up to 4 days or frozen for up to 3 months.
Make it Your Own
Crisp Molasses Cookies- I prefer my gingersnaps on the soft baked side so these are made partly with brown sugar and have a shorter cooking time.
- However, if you would like a "snappier" cookie, you can replace the brown sugar with additional white sugar and increase the bake time to 11-12 minutes.
Add some chunks! After incorporating the flour, fold in up to 1 and ½ cups of whatever you prefer:
- Chocolate Chips or Chunks
- Chopped Nuts
These oat flour cookies are perfect for including on a holiday dessert platter.
But don't reserve them just for December, these molasses cookies are delicious any time of year.
Enjoy them with a glass of milk, crumbled on ice cream (or make them into festive ice cream sandwiches) or all on their own.
For the most consistent results, I recommend boughten oat flour be used for these cookies. If homemade is your only option, the cookies will still taste delicious but the texture may not be the same.
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Oat Flour Gingersnaps
- ¾ cup butter
- ½ cup brown sugar
- ¼ cup white sugar
- ¼ cup molasses
- 1 egg
- 2 teaspoon vanilla
- 2 teaspoon ground ginger
- 1 and ½ teaspoon baking soda
- 1 and ½ teaspoon cinnamon
- ¼ teaspoon cloves
- ¼ teaspoon nutmeg
- ¼ teaspoon fine sea salt
- 2 and ¾ cup oat flour
- ¼ cup granulated or coarse sugar
- Preheat the oven to 350 °F and line 2-3 large baking sheet with silicone mats.
- Cream together butter and sugars in a large bowl. Add the egg, vanilla and molasses and mix until well combined. Add the spices, baking soda and salt and combine. Finally, mix in the oat flour until fully incorporated.
- Scoop 1.5 tablespoon of dough and roll into balls. Measure out your rolling sugar into a shallow bowl and roll each dough ball in the sugar. Place spaced out on your prepared baking mat.
- Bake for 9-11 minutes until the edges are set.
- Allow to cool on the baking sheet for 5 minutes and then move to a wire rack to cool completely.
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