Iced Gingerbread Oatmeal Cookies
A Classic!
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Ingredients
  1. 1 cup instant oats
  2. ¾ cup whole wheat flour
  3. 1 ½ tsp baking powder
  4. 1 tsp ground ginger
  5. ¼ tsp ground cinnamon
  6. ⅛ tsp ground nutmeg
  7. ⅛ tsp ground cloves
  8. ¼ tsp salt
  9. 2 tbsp coconut oil, melted and cooled slightly
  10. 1 large egg, room temperature
  11. 1 tsp vanilla extract
  12. ¼ cup pure maple syrup, room temperature
  13. ¼ cup molasses
Ingredients for the Icing
  1. 3 tbsp confectioners’ style stevia
  2. 2 tsp nonfat milk
Instructions
  1. To prepare the cookies, whisk together the oats, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup and molasses. Add in the flour mixture, stirring just until incorporated. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten to about half of the cookie dough’s original height using a spatula. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
  4. While the cookies bake, prepare the icing by stirring together the stevia and milk in a small bowl. Transfer the mixture to a zip-topped bag. Once the cookies have cooled completely and just before serving, cut off a small piece of one corner of the bag, and drizzle the cookies with the icing.
Notes
  1. For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends will also work, if measured like this.
  2. Regular powdered (confectioners) sugar may be substituted for the confectioners’ style stevia. Start with 1 teaspoon of milk to start because regular powdered sugar is much more absorbent than confectioners’ style stevia.
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