-
-
1 cup spelt flour (substitute flour of choice)
-
1 cup whole grain oatmeal
-
1 + 1/2 tsp baking soda
-
1/2 tsp cinnamon powder
-
1/2 tsp ginger powder
-
1 tsp allspice
-
1/3 cup dried cranberries (substitute apricot, fig or prune)
-
4 pieces crystallized ginger, sliced thin
-
1/2 cup butter at room temperature (vegan option: 1/4 cup olive oil, 1/4 cup apple sauce)
-
1/2 cup blackstrap molasses
-
1/4 cup granulated sugar (I used turbinado)
-
1 egg
-
1 Tbsp fresh grated ginger (or to taste)
-
————–
Heat oven to 350 F.
In a medium size bowl, combine spelt, oats, baking soda, cinnamon, ginger , allspice, dried cranberry and crystallized ginger.
In a separate, larger bowl, beat butter, blackstrap molasses and sugar together until light and fluffy. Add egg and ginger and beat until combined.
Add dry ingredients to wet, mixing just until combined.
If dough is too soft to shape into cookie formation, place bowl with dough in the fridge for 30 minutes or so. Once dough is semi-firm, drop cookie dough by tablespoon full onto greased cookie sheet (shaping it with your fingers as needed). You can sprinkle a little bit of sugar on top of cookies before baking them for a traditional ginger cookie look or simply leave them as is (as pictured).
Bake cookies for 10-12 minutes just until cooked but still soft inside. Allow cookies to cool and set for at least 5 minutes before jumping in.
Enjoy!!
Hi Kelly, Merry Christmas to you also, it’s been fun getting to know you over the past months! I haven’t had much time to be on the computer with family here so I didn’t see your yummy cookies till now – these sound wonderful!
i think my grandfather would flip for these! perhaps ill make a batch as a late christmas gift? :)
this looks like a great recipe, kelly. i love the flavor of ginger mixed in. :)
These are gorgeous! And I love the cranberries in them!!
Oh Kelly, these look awesome! I just purchased a small amount of spelt flour to try out and was so excited to see this!! I’m definitely going to try these out, I love the rich color and the wonderful spice combination. Hope you and your family are having a nice holiday!
Hi Karen! Raisins are a nice touch too – it’s fun to mix it up in different ways… I hope you’re having a beautiful week.
Hello Sweet Caroline! I hope you’re having a gorgeous week – any ‘real’ snow in LA?! Lol.
Thanks Jeanette and best wishes in return to you and your boys!
Thanks so much Eva – it’s true, the combination of the blackstrap and crystallized ginger really added a punch to these oatmeal cookies – and there’s no limit to the fresh ginger you could add for spicing – I think you would enjoy spelt – it’s a gorgeous, silky grain – fun to experiment with and eat! :) Hope you’re having a beautiful week in Toronto Eva!
What beautiful words Anne… thank you so much for your kindness. You know, the biggest joy of this blogging adventure for me, has been meeting people like you. Who know how much fun this was going to be! ? I hope you are having a beautiful week surrounded by sweetness and spice :)
Thanks Junia, you know, I don’t use crystallized ginger very often but does it ever add some punch – and you don’t need a lot to achieve that result either… yum! Have a great week.
Hello beautiful Kim – thoughts of you and your family with me.
xo
Thanks Lisa – they ‘were’ pretty yummy :) I hope you and your boys are having a beautiful Christmas week.
Hi Kristy, what a nice idea making them for your Valentine…it sounds like you’ve been making the absolute best of your holidays… how fun for you and family!! :)
Haha, thanks Kay! Oatmeal is always a welcome choice in this family… I hope your having a fun week!
Thanks Angie – I hope you’re having a beautiful week. I look forward to enjoying more of your inspirations in 2012.
Thanks so much Nami! I hope you’re having a fabulous trip with your family and that you are all bathing in the Christmas spirit! :)
Welcome Seasonal Savory and thank you for dropping by! Blackstrap has such a bold, gorgeous flavour – I’m with you. I hope you’re having a great week.
Me too – spelt has gorgeous baking properties and as long as the ingredients aren’t too heavy, it rises well too. I hope you’re having a beautiful week Joanne – looking forward to feasting my eyes on more of your beautiful recipes!
Haha, I get the like for the snappy – I’m happy with either :) Hope your week is going great Parsley Sage!
Yay for Guinness gingerbread!! I have so many new, delightful recipes from my blogging friends that I can’t wait to try! If only it could be Christmas everyday :)
Thanks Mandy – I hope you had a great Christmas and are enjoying these festive days…
Yes, even blackstrap has it’s share of flavour ;0 – my husband is firm in his like of chewy vs. crunchy too! Have a great day France!
thanks Yummy! Hope you’re having a great week.
good morning food jaunts – my husband doesn’t like the hard, snappy ginger cookies so we’ve transformed it into this soft, chewy version which, it turns out, is pretty yummy! Thanks.
Hi Amy – I did post a biscotti recipe but I’m thinking that’s more on the biscuit side of things ;0 – hope you’re having fun this week!
Thanks Greg – I’m particularly smitten with blackstrap – I find fancy too sweet for my taste. Hope you’re having a great week.
I hope you had a lovely Christmas. I love oatmeal cookies but mine are rather ordinary with just raisins. I can’t wait to try your great sounding version.
These look like some great cookies, Kelly! Wonderful for the holidays. Hope you had a nice Christmas. :)
These cookies look terrific – wishing you a wonderful Holiday and a Happy New Year!
The cookies look wonderful Kelly. I love the taste of blackstrap molasses too. And candied ginger…so delicious. I’ve never baked with spelt but have seen many recipes, so perhaps 2012 will be the start of something new for me.
Happy holidays to you and your family, Kelly, may you have a healthy, happy and safe new year.
Kelly…..nothing beats a warm chewy oatmeal cookie right out of the oven. And I love the cranberries over raisins and the addition of ginger here as well! I hope you have a wonderful holiday with your family. It has been my joy to get to know you and I look forward to continuing the friendship in the new year. You are truly a gem! : )
love the touch of ginger in these cookies, especially the crystallized ginger! yum! :) happy holidays kelly!
Gorgeous Deep Brown Colour.
I can smell these. And I LOVE it. :)
Merry Christmas, Kelly. Xxx
My Inner Chick http://myinnerchick.com
I bet your home smelled amazing. Molasses and ginger and cranberries, mmmm! Very wholesome cookie recipe!
Wishing you and your family a Merry Christmas!
And what a great cookie post it is for your first one. I love it! I’m definitely going to make these after the New Year. Maybe for Valentines. :) I’m so excited that you have a white Christmas Kelly – how perfect! Still green here. It’s kind of strange. That said, I don’t really mind. After four Christmas’ in Minnesota, I’m up for a mild one. I hope that you and your boys have a fantastic holiday and that it’s filled with lots of love and laughter. Now…off to finish my list because my relaxation is about to begin! ;)
These cookies are just in time for Santa.. and I don’t know what it is with you and Kristy.. but you guys are making me want Oatmeal cookies something bad right now lol. These look delicious
Love molasses cookies!
I wish you a happy holiday season!
I love how you take these cookie pictures!! These look delicious and gorgeous. Happy Holidays to you, Kelly!
Those look beautiful–I love the flavor of blackstrap.
First of all, you’re HI.LA.Ri.Ous. My son clicked on your link 6 times… we couldn’t stop laughing!!
You know, I think you’ve got a point, I have posted biscotti before but I don’t think of them as cookies per se; let’s put them in the biscuit category ;0
Have never heard of Black Treacle… is that the European equivalent of North American molasses? I don’t know what treacle tastes like but blackstrap (provided you like the taste of licorice) is gorgeous…
Have a great day Charles!
I love baking with spelt flour! These look absolutely delicious. Happy holidays, Kelly! And here’s to more healthy inspiration in the new year!
Mmmm! Those look and sound delicious :) I’m all about her snappy cousin, but give me a soft and chewy cookie and I’m a happy bunny!
Kelly, your cookies look gorgeous, especially in this festive presentation. I also adore molasses I often use in my Guinness gingerbread (I mean I always do, but I often make Guinness gingerbread ;-) ). Oatmeal and spelt are the healthy kick we shall all need during holidays…
Enjoy Christmas and look forward to catching up in the New Year again. Fabulous cookies.
:-) Mandy
Me, when I see the cookies! :D
I can’t believe this is your first cookie post… are you sure? I could have sworn I’ve seen you make cookies before – well, I guess I must be wrong! Looks really great Kelly, I just looked up blackstrap molasses too – now I think I have found a good North American alternative to “Black Treacle” for next time people ask. This seems to be the closest match.
It’s amazing how little sugar you used but I’m sure the molasses help with that. I only like chewy cookies and it’s especially important with ginger cookies. They look great and good photos Kelly.
Oooh, I like the addition of ginger.
Yum! I’m definitely on the chewy cookie side of the war versus crispy. Wholeheartedly agree about the blackstrap molasses, it’s one of my favorite ingredients in desserts and marinades
Your very first cookie post? Who knew! :) It’s a good one to start with.
Happy holidays to you, Kelly! I hope you have a wonderful time with friends and family :)
Oh I’m so addicted to molasses. These look wonderful.