Wake up this Holiday morning with these Ginger Oatmeal Cookies! Quick, easy, healthy, and delicious with enough spice to keep you in the holiday spirit!
This recipe was sponsored by Karuna Beverages. All opinions 100% my own.
Every time this time of year comes by it always amazes me how fast time flies. And yet here we are again another year and another Christmas. I don’t know about you but when I think of Christmas I think cookies! But here’s the catch 22, Christmas and the New Year collide and with the New Year comes New Year goals. So I came up with a way to be healthy while still enjoying those indulgent Christmas flavors; Ginger Oatmeal Cookies.
With the help of my friends over at Karuna this recipe came to life using their Synergy Coffee Blend Black Sesame Seed and Coconut Blend. Unlike traditional cups of coffee, Karuna’s drink contains only 60 mg of caffeine and no artificial refined sugar so you will have sustainable energy without the crash afterwards plus the addition of sesame seeds which are known as remedy to promote heart and bone health. So not only do these cookies make for a good dessert, but also an energy fueled snack or breakfast!
Here’s how to make it. (Please read refer to full recipe below as well)
These breakfast cookies are a way to indulge this holiday season plus stay on track with your up coming New Year goals! Enjoy and Happy Holidays!
Ginger Oatmeal Cookies
Ingredients
- 1 cup old fashioned oats
- 1/2 cup almond flour
- 1/2 cup pecans crushed
- 1/4 cup erythritol sugar
- 1/4 cup ground flaxseed
- 1/2 teaspoons baking powder
- 2 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- 1/4 teaspoons sea salt
- 1/2 cup apple butter or apple sauce
- 3 tablespoons vegan butter melted
- 3 tablespoons molasses
- 1/4 cup Karuna Synergy Coffee Blend Black Sesame Seed and Coconut
Instructions
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Preheat oven to 350ºF.
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Combine all ingredients in a large mixing bowl and mix well.
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Using a measuring cup, measure dough out approximately 1/4 cupful and place on a baking sheet lined with parchment paper (or lightly greased). Press the dough down to flatten it a bit.
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Bake for 15–20 minutes.
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Store leftovers in an airtight container for 2–3 days. Makes 8 cookies.
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