Ginger Oat Cookies

Oh, who's been craving a little something sweet, but not over the top? The change in weather has been nothing short of throwing my cravings around a little bit, so I thought I'd put something simple, but delicious together that still supports our digestion this season! 

These ginger oat cookies have the perfect amount of kick while also satisfying the sweet tooth, without of course overdoing it. The best part? It's a one bowl recipe. You can't go wrong with that. I hope you enjoy them as much as I did! 

Ingredients: 

• 3/4 cup coconut oil 
  
• 1 cup brown sugar 
  
• 2 tsp vanilla 
  
• 3 tbsp flax meal + 9 tbsp water 
• 1 tsp baking powder 
• 2-3 tsp fresh grated ginger 
  
• 1/4-1/2 tsp black pepper (err on the side of more if you need more digestive support) 
  
• 1 cup all-purpose flour 
  
• 1 cup whole oats 
  
• 1 cup almond flour
  

Recipe: 

1. In a small cereal bowl or mixing bowl, go ahead and first mix your flax meal with the water. You want this to turn into a semi-gelatinous mixture. 
2. While that is setting, in a large mixing bowl, mix together the coconut oil, brown sugar, and vanilla. The coconut oil does not need to be melted, but make sure you are incorporating the oil and brown sugar well. You don't want pockets of the oil stuck in the mixture. 
3. Slowly add in the flax mixture and again mix well. 
4. Next, you will add in the baking powder, grated ginger, and black pepper. 
5. Lastly you will add in the dry ingredients one at a time. Start with the oats, then flour, and then the almond flour. 
6. Let the cookie dough batter sit for about 7-10 minutes to rest. While it's resting, pre-heat your oven to 350 degrees. 
7. You'll want to spray a cookie tray. Roll your cookies out in small balls and flatten slightly. 
8. Bake for 9-12 minutes (or until the bottoms of the cookies are golden brown). 
9. Let cool and then dig in! 
10. Optionally, you can drizzle a little glaze on top for an added sweetness! 
    

I hope you enjoy this quick and super easy cookie! :)