Ingredients
Scale
- 1 cup old-fashioned rolled oats
- 1/2 cup almond flour (or all-purpose/whole wheat flour)
- 1/4 cup pure molasses (unsulphured preferred)
- 1/4 cup unsweetened applesauce (or mashed banana)
- 1 large egg (for binding)
- 1 tablespoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon baking soda
- 1/4 teaspoon ground cloves (optional, for deep flavor)
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together the molasses, applesauce or banana, egg, and vanilla extract until well combined.
- In a separate medium bowl, whisk together the rolled oats, almond flour, ground ginger, cinnamon, baking soda, ground cloves, and salt.
- Pour the dry ingredients into the wet mixture. Stir with a spatula until a thick dough forms.
- Drop rounded tablespoons of dough onto the prepared baking sheet, 2 inches apart. Flatten the dough slightly with the back of a spoon, as these cookies do not spread much. This recipe yields approximately 12 cookies.
- Bake for 12–15 minutes, or until the edges are golden brown and the cookies are set.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 3 days.
- For a vegan version, replace the egg with a flax egg.
- Adjust the spices to your taste preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 100mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg