Soft Whole Grain Gingersnaps

You know the holiday season is here when homes begin to fill with the aroma of sweet goodies being baked in the kitchen.

One of the best flours to use in baking sweet things is oat flour.  Why?  Because it's a sweet flour.  Not sugary sweet, but if you compare it to any of the other whole grain flours, it definitely has some sweet notes.

Gingersnaps are one of those things that there's really no excuse to not make them with whole grain flours.  The molasses and the spices are complimented by the depth whole grain flours give.

These gingersnaps are soft and buttery.  They'll make Santa happy for sure if you leave some out for him on Christmas Eve. 

Soft Whole Grain Gingersnaps


  • 3/4 cup butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 1/4 cup molasses
  • 1 1/2 cups whole wheat flour
  • 1 1/4 cups oat flour
  • 3 teaspoons ground ginger
  • 1 teaspoon baking soda
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon ground cloves
  • 1/4 teaspoon salt
  • 2 Tablespoon white sugar


Preheat oven to 350 degrees F.

In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the egg. Stir in the molasses.

Add all the dry ingredients into the wet mixture. Shape dough into balls and roll them in the remaining 2 tablespoons of sugar. Place the dough balls 2 inches apart on an ungreased cookie sheet and flatten slightly.

Bake for 8 to 10 minutes.

Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

*Recipe adapted from All Recipes

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T said...

How many cookies does this make? And I use about 1 Tablespoon dough for each cookie?

Kitchen Kneads said...

It makes about 4 dozen cookies using about 1 tablespoon of dough per cookie.

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