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Gingerbread Oatmeal Cookies (gluten-free)

Prep Time 15 minutes
Cook Time 14 minutes
Chill Time 1 hour
Total Time 1 hour 29 minutes
Servings 20 cookies
Calories 144 kcal

Ingredients

  • 1 cup gluten-free all purpose flour (or regular flour)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 tsp cinnamon and ginger
  • 1/2 tsp cloves, nutmeg and allspice
  • 1/2 cup butter, softened
  • 1/2 cup brown sugar (or coconut sugar)
  • 3 tbsp molasses
  • 1 tsp vanilla
  • 1 egg
  • 1 1/4 cup rolled oats (certified gluten-free)
  • 3/4 cup white chocolate chips

Instructions

  1. To a small mixing bowl add your flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice and whisk them together.

  2. To another mixing bowl, add your butter, brown sugar and molasses and beat together with a mixer till creamy. Add in your vanilla and egg and briefly blend in. Add your dry ingredients to the bowl and mix together till well combined. Gently fold your oats and white chocolate chips in.

  3. Cover the bowl and let your dough chill in the fridge for one hour. *The cookies will spread too thin if you don't.

  4. After an hour, preheat your oven to 350 and line a pan with parchment paper (or spray with non-stick spray). Scoop your dough onto your pan evenly spaced apart, with no more than 12 cookies per pan.

  5. Bake for 12-14 minutes, or till the edges of the cookies are set.

  6. Let cool, then devour!

Recipe Notes

Stored in an airtight container, these cookies taste best within the first 4-5 days.