Gingerbread Latte Cookies (Print Version)
# Ingredients:
01 -
Old-fashioned whole rolled oats (2 cups/170g).
02 -
All-purpose flour (1 2/3 cups/210g).
03 -
Espresso powder (2 teaspoons).
04 -
Baking soda (1 teaspoon).
05 -
Salt (1/4 teaspoon).
06 -
Ground ginger (1 teaspoon).
07 -
Ground cinnamon (1 teaspoon).
08 -
Ground nutmeg (1/4 teaspoon).
09 -
Ground cloves (1/8 teaspoon).
10 -
Unsalted butter, softened (3/4 cup/170g).
11 -
Light or dark brown sugar, packed (1 cup/200g).
12 -
Granulated sugar (1/4 cup/50g).
13 -
Large egg, room temperature (1).
14 -
Unsulphured or dark molasses (1/4 cup/75g).
15 -
White chocolate, chopped (8 ounces/226g).
16 -
Vegetable oil or coconut oil (1 teaspoon).
17 -
Espresso powder for topping (1/2 teaspoon).
18 -
Cinnamon and nutmeg for sprinkling.
# Instructions:
01 -
Pulse oats in food processor 10-12 times until varied in texture with some oat flour.
02 -
Whisk pulsed oats, flour, espresso powder, baking soda, salt, and spices in medium bowl.
03 -
Beat butter and sugars on medium-high speed until creamed, about 2 minutes. Add egg and molasses, beat 1 minute more.
04 -
Mix dry ingredients into wet ingredients on low speed. Chill dough 30-45 minutes.
05 -
Scoop 1.5 tablespoon dough balls, place 3 inches apart. Bake at 350°F for 12-13 minutes until lightly browned on sides.
06 -
Melt white chocolate, oil, and espresso powder. Dip cooled cookies halfway, sprinkle with spices. Refrigerate to set.
# Notes:
01 -
Use bar white chocolate, not chips, for best melting.
02 -
Dough can be made ahead and chilled up to 3 days.
03 -
Do not use blackstrap molasses.