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White Chocolate Dipped Oatmeal Gingerbread Cookies

  • Author: Ansley Beutler
  • Total Time: 25 minutes
  • Yield: 12 Large Cookies 1x
  • Diet: Gluten Free


  • 1 egg, room temperature
  • 3 Tbsp coconut oil, melted and cooled
  • 1 tsp vanilla
  • 2 Tbsp molasses
  • ⅓ cup In The Raw Agave Nectar
  • 1 cup gluten-free rolled oats
  • 1 cup gluten-free oat flour
  • 1 tsp cinnamon
  • ½ tsp ginger
  • ½ tsp baking soda
  • 4-oz white chocolate, to dip (to make these dairy-free, sub melted coconut butter)


  1. Preheat oven to 350 F.  In bowl, beat together the egg, coconut oil, vanilla, molasses, and In The Raw Agave Nectar, set aside.
  2. In a separate bowl, whisk together the rolled oats, oat flour, cinnamon, ginger, and baking soda.
  3. Slowly fold the flour mixture into the bowl with the wet ingredients.  Mix until no flour clumps remain.
  4. 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.
  5. 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.
  6. After the chocolate has set, enjoy!
  • Prep Time: 15
  • Cook Time: 10
  • Category: Cookies
  • Method: Bake
  • Cuisine: American

Keywords: gluten-free gingerbread cookies, healthy gingerbread cookies, dairy-free gingerbread cookies