Gingerbread Oat Cookes with Cinnamon Icing
Chewy, soft and filled with cozy winter spices! These are also gluten-free! These are like iced oatmeal cookies with a little hint of winter spices perfect for this Christmas season. Enjoy with a cup of warm milk or your favorite cozy beverage!
Servings 16 cookies
Ingredients
- 3 1/2 cups rolled oats ground into flour
- 1 1/4 cup light brown sugar
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 large egg
- 2 tablespoons almond milk
- 1/4 cup unsulphured molasses
- 1/2 cup coconut oil softened
Cinnamon Sugar Icing
- 1 cup confectioners sugar2 tablespoons almond milk Splash of vanilla extract1/4 teaspoon ground cinnamon
- 1 cup confectioners sugar
- 2 tablespoons almond milk
- Splash of vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- In a large bowl, whisk together eggs, almond milk and molasses. Add in coconut oil to mix.
- Add rolled oats into a blender and ground until a flour consistency.
- Add ground oat flour into the large mixing bowl with all purpose flour, sugar, baking soda, sea salt, cinnamon, ginger, nutmeg and cloves. Mix until combined.
- Preheat oven to 350F. Prepare baking sheet with liner. While oven is preheating, add cookie dough into fridge for 20 minutes.
- Scoop dough onto baking sheet 2 inches apart to bake for 14 minutes until sides are lightly browned. Allow cookies to cool for 10 minutes before transferring to a cooling rack!
- Prepare icing and drizzle over cookies when cooled!