![]() 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. When ready to bake, remove the desired amount and place on a prepared cookie sheet to thaw for 30-45 minutes. Freeze completely before packaging into an airtight container or zip top bag for up to 3 months. 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. Allow the dough to come to room temperature for 30 minutes before resuming with the recipe. You can shape the dough into balls and roll in sugar before refrigerating or when you are ready to bake. Make Ahead: Gingersnap cookie dough can be prepared up to 3 days ahead, covered and kept in the refrigerator. Leave gingersnap cookies on the baking sheet for 5 minutes and then move to a wire rack to cool completely. The centres may still appear a bit soft.Ĥ. Bake for 9-11 minutes at 350 F until the edges appear just set. (*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.)ģ. Place on your prepared cookie sheet and repeat with remaining dough. ![]() Scoop 1.5 tablespoon of the gingersnap batter per cookie and roll into a ball and then roll in sugar in a shallow bowl. (See this post about baking cookies with oat flourfor more details on measuring oat flour.)Ģ. ![]() If using a measuring cup, lightly pack the flour into it. * To measure oat flour, I recommend using a scale and the measurements on the "metric" toggle of the recipe card. Add the flour and mix until well combined. Mix in the baking soda, ginger, cinnamon, nutmeg, cloves and salt. Add and combine the egg, molasses and vanilla. Sugar For Rolling- Granulated, turbinado, coarse or a combination for extra texture and pretty sparkles.ġ.Sea Salt- Reduce to ¼ teaspoon if using salted butter.Ground Ginger, Cinnamon, Nutmeg and Cloves- Key for that spiced flavor.Blackstrap, fancy, light or dark can all be used. Molasses- Key for that classic flavour.For extra crisp gingersnaps, you can use entirely white sugar. Brown and White Sugar- This combination yields the ultimate texture of soft centres and crisp edges.You can use either salted or unsalted but if using salted butter, reduce the salt added to ¼ tsp. Butter- Ensure your butter is softened to room temperature.For this recipe to be gluten free, ensure that you are using certified gluten free oat flour. Homemade can be difficult to grind fine enough and it may alter the texture. ![]() ![]() Oat Flour- I recommend using boughten for most consistent results.I highly encourage you to add these one-bowl, no-chill cookies to your baking list this holiday season! The Ingredients Made entirely with oat flour, the texture of these gingersnap cookies is spot on with the original. (And if you're looking for a nostalgic cookie to transport you to Grandma's kitchen, these oatmeal cookies might just do the trick!) I swear, if you close your eyes while eating one, you can almost hear the crackling fire and smell the fresh balsam. Sweet molasses, cozy cinnamon and warm ginger combine in a cookie that can nearly transport you to blissful holiday scene. 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! Is a Christmas cookie platter even a Christmas cookie platter if it doesn't include a ginger cookie? Perfectly spiced with crackled tops and a chewy texture, these oat flour gingersnaps are bursting with flavour! A holiday favourite made gluten free, these cookies are soft baked and have that cozy molasses flavour. ![]()
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