Soft Snickerdoodle Gingerbread Cookies with Nutella Puddles
A puddle of nutella! How dreamy! Don’t ya just wanna jump in in?
I feel like nutella is something clients constantly tell me they can’t keep it in their home because they will eat all of it very quickly. The thing is…if you keep nutella in your house and eat it when you have cravings for it, you don’t eat all of it at once with a spoon while standing up in your kitchen. You just need to incorporate it in regularly to your meals and snacks and stop restricting yourself from it.
Ways to incorporate nutella regularly…1) a nutella snack could be making these cookies, 2) a nutella meal could be french toast topped with nutella, 3) another nutella meal could be nutella crepes. Nutella crepes + a latte is one of my favorite lunches. I actually like crepes for lunch even more than I like them for breakfast…no idea why. Because I said that I will probably crave a nutella crepe for breakfast tomorrow.
Welcome to Day 2 of Cookie Week! For Day 2 I made us vegan cookies with a non vegan core. And I snickerdoodle-ified them. I despise gingerSNAPS because they are like burnt-to-a-crisp cookies. Way too crunchy. I love other crunchy things…croutons, toast, pretzels…yes, yes, yes…but crunchy cookies…no. So I promise these ginger cookies are the opposite of crunchy gingersnaps.
They are soft (as long as you take them out of the oven at the right time). These cookies should seem mega underbaked when you take them out of the oven, but they harden up as they cool. I promise. Friends don’t let friends overbake their cookies.
Now these cookies are VERY gingery. They don’t burn when you eat them, but they are one step below burning your mouth…if that makes any sense at all. All that to say–>eat these with a nice glass of ice cold milk on the side and you’re good to go.
So. If you only like ginger when it’s in gingerbread cookies (and occasionally you like adding a tiny sliver of pickled ginger when you eat sushi)…then you are like me and you should totes make these cookies today.
Perhaps you doubt that nutella, ginger and cinnamon will all go together. I say they do go together! They go together oh so well. Try it. You’ll like it.
Soft Snickerdoodle Gingerbread Cookie with Nutella Puddles
Yield: 9 cookies
Prep Time: 15 minutes
Cook Time: 9 minutes
Total Time: 24 minutes
2 cups oat flour, spooned into measuring cup
1/2 cup brown sugar, packed
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ginger
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 cup coconut oil, melted
1/4 cup molasses
1 teaspoon vanilla extract
to roll them in
to fill them with
Preheat oven to 350ºF. In the bowl of an electric mixer, combine oat flour, brown sugar, baking powder, baking soda, ginger, cinnamon and salt. Add in melted coconut oil, molasses, and vanilla extract. Roll dough into 9 cookie balls and roll in cinnamon-sugar. Place cookies on a greased baking sheet. Use the back of a tablespoon to make a well in the center of each cookie. Bake for 8 minutes. They WILL seem soft and underbaked when removed from the oven, they harden A LOT as they cool, so make sure they seem underbaked when you take them out of the oven. Now, again, press the back of the tablespoon into the center of the cookie to create a well. Fill the center up with nutella. Enjoy.