Chunky Oatmeal Gingersnap Cookies

• Vegan
• Gluten free

• Produce

  • 1/2 tsp Ginger
  • 1 tbsp Ginger, fresh

• Breakfast Foods

  • 1 1/2 cup Quick or rolled oats

• Condiments

  • 1/2 cup Maple syrup
  • 2 tbsp Molasses

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1 tsp Cinnamon
  • 1/4 tsp Cloves
  • 1/4 cup Oat flour
  • 1 tsp Vanilla extract

Found on feastingonfruit.com

Description

Ingredients

• 1 ½ cup quick or rolled oats
• ¼ cup oat flour
• 1 tsp cinnamon
• ½ tsp ginger
• 1 tbsp fresh ginger, grated
• ¼ tsp cloves
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ cup maple syrup
• 2 tbsp molasses

Directions

• Preheat the oven to 350F.
• Combine all the dry ingredients and spices in a large mixing bowl. Stir to combine.
• Add the vanilla, molasses, and maple syrup. Mix well.
• Spoon one tablespoon of batter at a time onto a baking pan lined with parchment paper. Press each firmly into a mound and flatten slightly into a cookie shape. Continue until all the batter is used up, you will likely need two pans.
• Bake for 15 mins at 350F.
• Let them cool for at least 10 minutes before removing from the pan and eating.
• They will keep in an airtight container in the fridge for up to a week.