Print

Gingerbread Latte Cookies

Gingerbread Latte Cookies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Experience warmth this season with delicious Gingerbread Latte Cookies—chewy, festive delights perfect for sharing! Try making them today!

Ingredients

Scale
  • 2 cups (170g) old-fashioned whole rolled oats
  • 1 and 2/3 cups (210g) all-purpose flour
  • 2 teaspoons espresso powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 3/4 cup (170g) unsalted butter, softened to room temperature
  • 1 cup (200g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 1/4 cup (60ml/75g) unsulphured or dark molasses
  • 8 ounces (226g) white chocolate, chopped
  • 1 teaspoon vegetable oil or coconut oil (optional)
  • 1/2 teaspoon espresso powder
  • Pinch each of cinnamon and nutmeg for sprinkling on top

Instructions

  1. Preheat your oven to 350°F (177°C) and line two baking sheets with parchment paper.
  2. Pulse the old-fashioned oats in a food processor until they reach a coarse flour consistency.
  3. In a bowl, whisk together the pulsed oats, all-purpose flour, espresso powder, baking soda, salt, and spices.
  4. Cream softened butter with brown and granulated sugars until light and fluffy; add egg and molasses, mixing until combined.
  5. Gradually incorporate dry ingredients into the wet mixture to form a sticky dough; chill for 30–45 minutes.
  6. Scoop dough onto prepared baking sheets, spacing them well apart. Bake for 12–13 minutes until edges are lightly browned.
  7. Allow cooling on sheets for 10 minutes before transferring to racks to cool completely.
  8. Melt white chocolate and dip each cookie halfway; sprinkle with cinnamon and nutmeg while still warm. Refrigerate until set.

Nutrition

Find it online: https://chopandcooktips.com/gingerbread-latte-cookies/