I’m sitting here typing this post with gloves and a ski hat on. It’s pretty much the coldest day so far our thermostat has decided to break and Home Depot cant finds the one we need. Apparently, it’s in stock but no one knows where it is. Amazing. I can’t complain though I have a big plate full of delicious gingerbread cookies so I’m one happy girl. If you asked me what my favorite cookie as I have no idea but I would say that Gingerbread is up there on my top 10 list. I’m not a fan of the snappy ones. I like the soft cake not too sweet gingerbread. That is exactly what this is. Warm spices, sweet molasses and just super soft.
It’s not only eating them but its just the smell of them baking that puts me in the holiday mood. Seriously I just want to bust out all the decorations, blast some Christmas jams and celebrate. (On a side note, Mariah Carey Christmas jams NEVER get old…e.v.e.r)
Now although I do love the holiday and the festivities I’m all about the balance. I don’t really feel the need to pound the sugar and then collapse into a most epic sugar rush. My heart is racing just thinking about it. No no…I like using different grains and flours to make sweet treats. Actually growing up my mom would make these bomb ass Teff cookies, Millet cookies and all kinds of goodies made from flours, which at the time, were pretty unheard of. I’m glad that it’s all starting to become more mainstream now. I feel cool.
These cookies are nothing too odd. Just Oat flour. Pretty ordinary but still bueno. It got some coconut sugar in it which ok, its still sugar but these are cookies. Compromise, right?
Also since I’m going down this nostalgic path cookie trays are pretty much a holiday staple. Let me tell you, My mom is serious about her cookie trays. We start baking weeks early and make dozens of different kinds. Some healthier than others, but again it’s all about balance right? I think these little gingers though would work wonderfully on any tray. It’s the first year that I’ve made them but I’m pretty sure from now on they will be standard. (freezer tests to come!)
These took a bit of playing with but I think they turned out delicious. Feel free to tweak and play with the recipe as needed. Like I mentioned they aren’t blow your face off sweet but personally, I like a milder cookie so these work perfect for me. That’s the beauty of baking…you can pretty much adapt to your personal tastes. I hope you enjoy and if you make them let me know how they turn out.
- ¾ c. dry Quinoa
- 1½ c. water
- Dry Ingredients:
- 1½ c. oat flour
- 1 tsp. baking powder
- ½ c. ground flax meal
- 2½ tsp. ginger
- ¼ tsp. nutmeg
- ¼ tsp. cloves
- pinch of salt
- wet Ingredients:
- ¼ c. coconut sugar
- ¼ c. blackstrap molasses
- ¼ c. unsweetened applesauce
- 2 Tbsp. coconut oil
- 1 tsp. vanilla extract.
- In a pan, boil water and add in your quinoa. Cook about 20 minutes or until quinoa is cooked through. Once finished, set aside.
- Preheat oven to 350 and line a large baking sheet with parchment.
- Combine all the dry ingredients in a bowl and mix. Add in 1 and ½ c. of the cooked quinoa and stir to combine. Set aside.
- Next, combine all of the wet ingredients in a bowl and mix well.
- Add the wet ingredients to the dry and mix to combine.
- Using a cookie scoop or spoon, scoop out cookies 1 Tbsp at a time and place onto sheets. Cookies will not expand much during baking so shape as you need to. I used the back of a spoon to flatten mine out.
- Bake about 18-20 minutes or until baked thru. Once out of the oven let sit a few minutes (about 10 minutes) to cool, then remove to a wire cooling rack. They will firm up the longer they sit out.