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Oatmeal Ginger Crunch Cookies

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 people

Ingredients

  • 1 1/2 cups oatmeal
  • 1 1/2 cups whole wheat pastry flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon nonaluminum baking powder
  • 1 cup currants
  • 1 cup walnuts, toasted and coarsely chopped
  • 1/2 cup canola or light walnut oil
  • 1/2 cup barley malt or pure maple syrup
  • zest of an orange, minced
  • 1/2 cup orange juice
  • 1 teaspoon vanilla
  • 1 tablespoon fresh ginger, peeled and grated

Instructions

  • Preheat oven to 350°F. Lightly oil a baking sheet or line it with parchment paper.
  • In a large bowl, combine dry ingredients. In a smaller bowl, whisk together wet ingredients. Stir into dry.
  • Transfer heaping tablespoons of dough onto baking sheet. If uniformity is important, use a 1/4- or 1/3-cup scoop. Flatten cookies with the back of a fork to make 3- or 4-inch round shapes. Dip fork in juice to keep it from sticking.
  • Bake cookies until edges and undersides are golden, 15 to 20 minutes.