Description
With big zing from freshly grated ginger, these cookies are a sophisticated take on classic gingersnap cookies. They’re also made entirely with oat flour — one of the many biodiverse flours beyond all-purpose — which has a mildness that lets the flavors of the molasses and warm spices shine. These cookies are also a choose-your-own-adventure. If you like a little bend with your snap, knock the 18-minute bake time down to 15. Otherwise, bake for the full time, let the cookies cool, then snap away. And don’t skip the sprinkle of flaky salt. It brings out the ginger that much more.
Ingredients
Units
Scale
- 2 3/4 cups (scooped and leveled) oat flour
- 1/2 cup sugar
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tsp ground ginger
- 1 Tbsp freshly grated ginger
- 1/2 cup extra-virgin olive oil
- 1/4 cup molasses
- 1 egg
- Flaky sea salt, for sprinkling
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper or silicone baking mats.
- In a medium bowl, whisk together the oat flour, sugar, salt, baking soda, cinnamon, nutmeg, and ground ginger. In a large bowl, whisk together the fresh ginger, olive oil, molasses, and the egg. Add the dry ingredients to the wet ingredients and mix well with a flexible spatula. (Dough will be wet, which helps the cookies spread and flatten as they bake.) Refrigerate the dough for 30 minutes, or until it’s firmed up enough to scoop out spoonfuls.
- Drop slightly heaped tablespoonfuls of the dough onto the prepared sheet pans, spaced at least 3 inches apart (because they will spread quite a bit in the oven). Sprinkle each cookie with flaky salt.
- If you want a cookie that snaps, bake until the cookies are lightly browned all over and somewhat darker brown (though not burnt) at the edges, about 18 minutes. If you want a cookie that bends a little, bake the cookies for a slightly shorter time, about 15 minutes. Allow to cool completely on the baking pan.