Description
Easy, chocolate gingerbread oatmeal cookies that are perfect for the holidays. No baking required!
Ingredients
- ½ cup coconut oil
- 1 tsp pure vanilla extract
- ½ cup coconut sugar or other dry granulated sweetener of choice
- ½ cup unsweetened almond milk
- ¼ cup raw cocoa powder
- 1 tsp ground cinnamon
- 1 teaspoon ground ginger
- 1/2 tsp ground nutmeg
- 2 tablespoons unsulphured blackstap molasses (or any molasses)
- ¼ cup + 2 tablespoons natural almond butter
- 4 cups quick oats
Instructions
- Line a baking tray with wax or parchment paper and set aside.
- In medium to large-sized saucepan combine the oil, vanilla, coconut sugar, almond milk, cocoa powder and spices.
- Cook over low-medium heat, stirring often, until all ingredients have melted together.
- Continuing stirring frequently until the sauce comes to a low boil then let boil lightly for 1-2 minutes.
- Remove from heat and stir in the almond butter and molasses.
- Once the almond butter and molasses are melted into the sauce, stir in the oats until they’re all coated.
- Drop spoonfuls of the batter onto wax paper, and repeat until the batter is used up. You should get about 16 cookies.
- Place the entire tray in the fridge until the cookies have firmed up. It won’t take long! Enjoy.
Notes
- Storing: Store in the fridge for up to 2 weeks or freezer for up to 3 months. Keep in the fridge or freezer until just before serving. Ok at room temperature for 1-2 hours or longer if it’s cool. If the room is quite warm, they will get soft as the coconut oil melts.
Nutrition
- Serving Size: 1
- Calories: 198
- Sugar: 8 g
- Sodium: 13 mg
- Fat: 10 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 4 g