White Chocolate Dipped Oatmeal Gingerbread Cookies
Soft and chewy gluten-free oatmeal gingerbread cookies dipped in a decadent white chocolate. Paired with a creamy white chocolate, these cookies have Santa's name all over them!
This Gluten-free White Chocolate Dipped Oatmeal Gingerbread Cookies recipe is sponsored by In The Raw. As always, all thoughts are my own. Thank you so much for supporting brands that make The Fit Peach possible!
I don't think is can get more festive than this! These cookies are soft-baked with crispy edges and a fluffy middle and little hints of gingerbread throughout. Made with wholesome ingredients like In The Raw's Agave Nectar which provides a deep and rich caramel-like sweetness.
Gluten-free Gingerbread Oatmeal Cookies Dipped in White Chocolate
If there is such thing as the perfect Christmas cookie, this would be it. With hints of molasses, ginger, and cloves, you can't help but feel a little jolly! And then there's the white chocolate. Man, I wish I knew how well ginger and white chocolate paired years ago because it is purely DELICIOUS! These cookies just look like winter wonderland don't cha think??
No, these are not your traditional gingerbread cookies, they're even better in my personal opinion. They're soft-baked and chewy with just a subtle hint of gingerbread so as not to overwhelm the tastebuds. If you're a gingerbread lover or a take it or leave it kinda gal, you're sure to love this cookie!
What you need to make these cookies
To make these cookies, you only need a few standard gluten-free cookie ingredients plus a little something to make them festive (aka gingerbread-ish).
- Gluten-free rolled oats + Gluten-free oat flour : the combination of both rolled oats and flour provides a soft yet crispy texture to these cookies with little bits of the whole rolled oats you can actually see!
- Ginger, cinnamon, and cloves : this is what gives the cookies that festive spice.
- Molasses : a must for anything gingerbread. The molasses flavoring really brings out flavors of the spices too.
- Agave nectar : used to sweeten these cookies. The agave paired with the molasses ensure a deep, almost caramel-like sweetness in every bite!
- Coconut oil : this is what helps keep our cookies nice and moist.
- Egg : room temperature is best. This is what helps the cookies become nice and fluffy.
- Baking soda : although these are soft and chewy cookies, baking soda is still needed so they spread out a tad when baked.
- White chocolate : to dip each cookie in!
Agave Nectar In The Raw
If you've never sweetened your cookies with agave nectar, this is your sign to do so! Talk about a deep robust sweetness. Agave nectar is actually a little sweeter than standard sugar, so a little goes a long way! In this recipe, we pair molasses with In The Raw's Agave Nectar and wow do I love this duo.
The dark agave nectar has subtle hints of caramel while the molasses has some serious warm and cozy flavoring. Basically these two make the perfect soft-baked gluten-free gingerbread cookie!
How to make these gluten-free gingerbread cookies
Alright, now that we know how simply amazing these cookies are, let's get to it!
First, we need to mix all the dry ingredients together in a bowl. This part is important as we want to evenly distribute the spices. Because the dough will be a tad sticky (heyy molasses), when we fold in the dry ingredients the spices may not distribute throughout the mixture very well. To combat this, simply whisk together the rolled oats, oat flour, baking soda, and spices. Set this bowl aside while you mix the rest of the ingredients.
Next, we're going to beat all the wet ingredients together until creamy. This includes the egg, coconut oil, vanilla, molasses, and agave nectar.
Then slowly add the flour mixture and fold to incorporate. The dough will be stickier than typical cookie dough - this is okay. Fold until no flour clumps remain.
Use a medium-sized cookie scoop and scoop the dough onto a baking sheet lined with parchment paper. These cookies do spread so be sure to leave enough room.
Bake them in the oven until the edges are dark brown and slightly crispy. Let cool before dipping in melted white chocolate!
White Chocolate Tips
- To add the white chocolate to the cookies, make sure your white chocolate has a thin consistency. You may need to add a tablespoon or 2 of coconut oil to thin it out a bit. You want it to be a little runny so it slips off the cookie easily.
- Transfer the melted white chocolate to a shallow bowl. This will help keep the melted chocolate near the surface so you don't have to dip the cookie way down into a deep bowl.
- After you dip each cookie in the white chocolate, let them cool on a piece of parchment paper before storing. The fastest way to do this is to put the piece of parchment paper back on a baking sheet and then pop the cookies in the fridge. The white chocolate should be set in about 15 minutes!
Check out these other festive cookies on the blog!
Recipe
White Chocolate Dipped Oatmeal Gingerbread Cookies
Ingredients
- 1 egg - room temperature
- 3 tablespoon coconut oil - melted and cooled
- 1 teaspoon vanilla
- 2 tablespoon molasses
- ⅓ cup In The Raw Agave Nectar
- 1 cup gluten-free rolled oats
- 1 cup gluten-free oat flour
- 1 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon baking soda
- 4- oz white chocolate - to dip (to make these dairy-free, sub melted coconut butter)
Instructions
- Preheat oven to 350 F. In bowl, beat together the egg, coconut oil, vanilla, molasses, and In The Raw Agave Nectar, set aside.1 egg, 3 tablespoon coconut oil, 1 teaspoon vanilla, 2 tablespoon molasses, ⅓ cup In The Raw Agave Nectar
- In a separate bowl, whisk together the rolled oats, oat flour, cinnamon, ginger, and baking soda.1 cup gluten-free rolled oats, 1 cup gluten-free oat flour, 1 teaspoon cinnamon, ½ teaspoon ginger, ½ teaspoon baking soda
- Slowly fold the flour mixture into the bowl with the wet ingredients. Mix until no flour clumps remain.
- Use a cookie scoop to scoop the dough on a baking sheet lined with parchment paper. Leave a couple inches in between each cookie so they have room to spread. Bake in the oven for 10 - 12 minutes until the edges are dark brown and crispy. Let cool before dipping in white chocolate.
- Once the cookies have cooled, melt the white chocolate in a skillet on the stove or in the microwave in short intervals until the consistency is thin and runny. Pour the melted white chocolate into a shallow bowl and dip half of each cookie in the bowl to coat. Place the cookie on a baking sheet with parchment paper to dry.4- oz white chocolate
- After the chocolate has set, enjoy!
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