With just the right balance of sweetness, spice, and the subtle kick from the ginger, these gluten-free, oat-based cookies are easy to love! They are not only gluten-free, but also fat-free and dairy-free.
Ginger has more than 60 trace minerals, well over 30 amino acids (many of them undiscovered), and more than 500 enzymes and coenzymes all working together to calm reactivity, making it an incredible antispasmodic.
Ginger Oat Biscuits
Preheat oven to 350°F (180°C). Line a baking tray with parchment paper and set aside.
In a large mixing bowl, combine the gluten-free oat flour, porridge oats, tapioca starch, brown rice flour, baking soda, ginger powder, ground cloves, and ground cinnamon. Mix well to ensure even distribution of dry ingredients.
In a separate bowl, whisk together the applesauce, pure maple syrup, and coconut sugar until the mixture is smooth and well combined.
Pour the wet ingredients into the dry ingredients and stir until a soft dough forms. If the dough seems too sticky, add more oat flour gradually until you achieve a soft but scoopable consistency.
Using a cookie scoop, drop rounds of dough onto a parchment-lined baking sheet, leaving space between each biscuit for spreading.
Wet your fingers and use them to neaten the edges of each biscuit, smoothing out any irregularities.
Bake in the preheated oven for 14 to 16 minutes or until the biscuits are lightly browned around the edges.
Once baked, allow the biscuits to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
These biscuits taste best fresh but can be stored in an airtight container at room temperature for 1 to 2 days.
Makes 14-16 cookies
Categories: Desserts, Cookies, Kid-Friendly, Baking
This item posted: 30-Jan-2024
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