I’ve been on an oat flour kick recently and I thought the nutty, dense flour would lend itself well to a shortbread recipe. Shortbread is, by far, my favorite cookie – not too sweet, as most cookies are, but sweet enough to play up the flavor of whole grain flours. It is a sweet treat that can also be made wholesome with nutrient-dense fats.
Ginger cookies happen to be one of my husband’s very favorites and one he requested recently. And so, in this recipe, I marry the two. Spicy ginger plays off oat cookies gently sweetened with sucanat for a gluten-free treat everyone can get around.
Recipe Note: These cookies are intensely spiced, a kick in the pants you might say. If you’re not looking for a spicy gingersnap flavor, consider decreasing the ground ginger to 2 teaspoons
Course: Allergen-Friendly Desserts/Snacks
Cook Time: 45 min
Total Time: 45 min
- 2 sticks butter
- 1⁄2 cup sucanat + 1 Tablespoon for dusting
- 1 teaspoon pumpkin pie spice
- 3 teaspoons ground ginger
- 3 cups gluten-free oat flour
- 1⁄2 cup tapioca flour
- Preheat oven to 325 degrees. Place the butter in an 8×8” pan and place the pan in the preheating oven. Allow butter to melt. Meanwhile, add the ½ cup sucanat to a medium mixing bowl. Pour the melted butter over the sucanat and stir to combine.
- Add the pumpkin pie spice, ginger, oat flour, and tapioca flour and mix with a fork until all ingredients are well combined. Scrape the dough from the bowl and into the 8×8” pan.Pat down the dough with your fingers until it is of uniform thickness. Dock the dough all over with a fork to allow the cookies to cook evenly and then sprinkle the remaining tablespoon of sucanat evenly over the top.
- Place the pan in the preheated oven and bake for 45-50 minutes or until just barely brown. Allow to cool for approximately 10 minutes and then cut into 18-24 squares or fingers, as desired. Allow to cool completely before removing from the pan.