Gingerbread Latte Cookies (Print Version)
# Ingredients:
01 -
Whole rolled oats (170g/2 cups), not quick-cooking.
02 -
Plain flour (210g/1 2/3 cups).
03 -
Espresso powder (2 small spoons).
04 -
Baking soda (1 small spoon).
05 -
A pinch of salt (1/4 small spoon).
06 -
Ground cinnamon (1 small spoon).
07 -
Ground ginger (1 small spoon).
08 -
Just a dash of ground cloves (1/8 small spoon).
09 -
Ground nutmeg (1/4 small spoon).
10 -
Softened unsalted butter (170g/3/4 cup).
11 -
Brown sugar (light or dark, packed, 200g/1 cup).
12 -
White sugar (50g/1/4 cup).
13 -
One large egg, should be at room temperature.
14 -
Molasses (dark or unsulphured, 75g/1/4 cup).
15 -
Chopped white chocolate (226g/8 ounces).
16 -
Coconut oil or vegetable oil (1 small spoon).
17 -
Sprinkling espresso powder (1/2 small spoon).
18 -
Dash of cinnamon and nutmeg for garnish.
# Instructions:
01 -
Blend oats in a food processor about a dozen times. You want them to have a mix of textures, with some becoming oat flour.
02 -
In a medium bowl, toss together your pulsed oats, flour, espresso powder, salt, baking soda, and all the spices.
03 -
Whip the butter and sugars with a mixer on medium-high until creamy, about 2 minutes. Next, add the egg and molasses, beating for another minute.
04 -
Slowly fold your dry ingredients into the wet mix while on low speed. Pop the dough into the fridge and leave it for 30 to 45 minutes to cool.
05 -
Grab 1 1/2 tablespoon-sized pieces of dough, roll them into balls, and place 3 inches apart on your baking sheet. Cook at 350°F for 12-13 minutes. Edges should turn light brown.
06 -
Melt white chocolate with the oil and espresso powder. Dunk half of each cooled cookie in this mix, sprinkle with your spices, and chill till the coating hardens.
# Notes:
01 -
For smoother melting, use white chocolate bars instead of chips.
02 -
You can prepare the dough early and refrigerate it for up to three days.
03 -
Skip using blackstrap molasses—it’s too strong.