Santa Clause is comin’ to town… get out the Gingerbread Cookies!
SANTA, I KNOW HIM! – Name that movie?
Alright, I know, easy one … Elf! I can’t help myself, I just love that movie!
As we end the 12 Delicious Days of Gingerbread countdown, I had to leave you with a homemade cookie recipe I whipped up last week. Just in case Santa developed a gluten intolerance this year, I thought I’d make these gluten free too!
Also, because it’s chocolate day (December 24th = National Chocolate Day), I decided to add a little more holiday spirit with a few red and green chocolate chips. Don’t worry, the whole grain oats I used in here adds that extra oomph of fiber and protein to make these heart healthy but satisfying enough for the kiddos to enjoy too! Stealth health to the rescue, I think yes!
Merry Christmas Simple Swappers, I wish you a wonderful holiday!
- 1 cup whole oats
- 3 cups of whole oats pulsed
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon ground ginger
- 1 teaspoon pumpkin pie spice
- 1/4 cup vegan butter
- 1/4 cup egg beaters or 1 whole egg
- 2 teaspoons vanilla extract
- 1/3 cup maple syrup
- 3 tablespoons Nektar or sugar of choice
- *optional chocolate chips
Preheat oven to 350*F.
In a food processor, pulse 3 cups of whole oats until resemble a coarse like consistency, roughly 1-2 minutes.
In a medium bowl, combine whole oats, pulsed oats, baking power, ginger and pumpkin pie spice.
In a larger bowl, combine butter, egg, vanilla, syrup and sugar. Mix with an electric mixer until smooth.
Add dry into wet ingredients, folding together with a spatula until uniform consistency is achieved.
Spray cookie sheets with cooking spray.
Drop dough using a 1 oz scoop on the sheets.
Bake for 12 minutes.
Remove and let cool on a wire rack if available.
What cookie do you leave out for Santa? How about those reindeer?