This holiday season I am excited to share that I have joined in Ricki’s Fashion for a fun giveaway. A $50 gift card could be yours and you can get the deets on how by visiting us over on Instagram (valid for Canadians only). I have also created this amazing cookie recipe for you all and to be featured on Ricki’s social platforms for their “Sweaters & Sweets” holiday promotion.
Sweaters & Sweets, cute right? Nothing feels more festive than baking my favorite holiday treats in a cozy yet fashionable knit cable. All while listening to soft Christmas music and sipping on a freshly made latte. One of my favourite cookies ever is a classic gingersnap. I wanted to create a perfect balance of the traditional cookie and a slightly better for you version. They had to be soft and chewy, provide some nutrients but not taste like cardboard as a result. And I am overjoyed to share that I met all of these crucial goals of mine. The perfect gingersnap cookie awaits you my friends and they even (unintentionally) happen to be gluten-free.
Before I dive into the recipe, I wanted to share some really cool facts about some of the ingredients. By no means do these nutritional tidbits excuse the fact that these babies are cookies. A treat is a treat is a treat but I wanted to focus on the good and share how I upped the ante here.
- I added oats to the recipe for some texture but they also happen to provide a wealthy amount of fibre.
- Along with the traditional spices of ginger, cinnamon, and cloves, I also added ground turmeric. I know this sounds insane but I couldn’t help myself. Turmeric is the most powerful spice on earth and is known for its antioxidant and anti-inflammatory properties. I also promise that you won’t taste it among all the traditional gingersnap flavours.
- Lastly, I wanted highlight a less than popular tidbit on molasses. Blackstrap molasses is generously high in iron. It also has a decent amount of both calcium and magnesium which together act as a powerhouse for our bone health.
Now that I’m done raving about these melt in your mouth cookies, let’s get to it. Don’t forget to visit my post on Instagram to enter to win the gift card giveaway (valid for Canadians only). I’m crossing my fingers for you. Let’s all bake holiday cookies in the coziest of sweaters, shall we?
Oatmeal Gingersnap Cookies
*Makes ~32 cookies
- 1 ¾ cup rice flour (I used white but brown should be just fine)
- ¾ cup whole rolled oats
- 1 cup organic cane sugar (extra for garnish)
- 2 Tsp. baking soda
- 2 Tsp. ground ginger
- 1 Tsp. ground cinnamon
- ½ Tsp. cloves
- ¼-1/2 Tsp. ground turmeric
- 1 egg
- 1 Tsp. vanilla extract
- ¾ cup softened butter
- ¼ cup + 1 Tbsp. unsweetened applesauce
- ¼ cup blackstrap molasses
Preheat the oven to 350 degrees Fahrenheit.
- In a large bowl, sift all the dry ingredients together and set aside.
- In a separate bowl, mix together the wet ingredients and slowly add them into the dry ingredients. Mix everything together thoroughly. The batter will appear to be too moist but do not be alarmed, they will turn out amazing.
- Place 1 tablespoon sized dollops of the batter on baking sheets covered in parchment paper. Be sure to leave a lot of room for cookie expansion.
- Slightly compress the dollops and sprinkle a little extra cane sugar on top for garnish (they are too moist to roll in the sugar).
- Bake the cookies for 10 minutes, remove from the oven and let cool completely before enjoying. *Note: These cookies also freeze very well.
This post is sponsored by Ricki’s Fashion. I have been compensated with quality clothing and the honour to host my own giveaway. I appreciate your interest in both my recipe and in supporting a Canadian fashion brand.