Cinnamon and Ginger Cookies
The best recipe for cookies this Christmas, with a strong touch of olive oil and a cinnamon explosion. Perfect for a family afternoon of sofa, movies and hot chocolate.
Portions: 12 cookies
Ingredients
- 2 cups oatmeal flour
- 1 cup brown sugar
- 1 tsp vanilla sugar
- A pinch of salt
- 2 tsp ginger powder
- 2 tsp cinnamon powder or more, if you want a more intense flavor
- 1 csp baking powder
- 4 tbsp olive oil
- 1 egg
Instructions
- Start by preheating the oven to 180º.
- In a large bowl, combine the oatmeal flour with salt, cinnamon, ginger, brown sugar and vanilla sugar and mix well.
- Add the olive oil and involve well in the previous mixture.
- Crack the egg and add the remaining ingredients together with the baking powder.
- knead well until a homogeneous dough is formed.
- Place the dough in frige for at least 30 min.
- Roll out the dough on a flat surface sprinkled with a little flour and cut the cookies into the desired shapes.
- Bake for 7 minutes or until golden brown.
- Remove from the oven and let it rest for 5 minutes. Sprinkle with cinnamon or decorate with a white coating.
Notes
Do not throw away the leftover dough. You can knead them again to make more cookies or you can make little balls and make a kind of sand.
If you don't want to use oatmeal flour, you can use spelt flour or another flour of your choice. Just bear in mind that for low carb flours such as almond or coconut flour, you will have to make adjustments in the quantities.
You can use any other fat than olive oil, but I especially like the taste that olive oil gives to these cinnamon and ginger cookies.
If you want something different, you can always add other spices to your cookies such as cardamom, nutmeg or even ground pistachio.