Are you ready to enjoy oat flour, ginger, and chocolate chip cookies? I’ll explain how to prepare the butter shortcrust dough, brown sugar, eggs, and all the other ingredients needed to make them. They are crispy and delicious oat cookies, perfect from breakfast to snack.
Consider serving them to your family or friends during the Christmas holidays. You can choose a delicious gift, packaging these fragrant cookies in food bags with ribbons and greeting cards. A sweet little thought that will make the recipients of these ginger and chocolate cookies happy.
Thinking back to when I couldn’t prepare cookies a few years ago brings a tear to my eye. I’m moved by how one can grow, evolve, and learn small and big things every day. I know, they are just cookies, not the discovery of the century, but for someone like me who couldn’t make them, it’s a huge accomplishment.
These oat and chocolate cookies are really fragrant, from the dough to the baking. The kitchen aroma remained intense for hours: the smell of ginger released during baking, the scent of chocolate and butter, divine! We will make about 23 cookies. You’ll taste the goodness, bite after bite. I’ve created the video recipe for oat flour and chocolate cookies so we can prepare them together in my kitchen.
Over the years, with Fabbri 1905 candied ginger, I’ve published many recipes, both sweet and savory. Find all the recipes on the blog. Below are links to my favorites. Each link is clickable and will take you directly to the recipe you choose to read.
You can choose between two delicious ginger breakfasts, easy and quick desserts to prepare like the chocolate and ginger squares or the candied ginger and chocolate chip cake. As for the savory recipes, my favorite is the following: the ginger and cheese crostini melt in your mouth, and the cheese is super stringy.
If you want to purchase Fabbri family products, you can use the 10% discount code dedicated to readers of the Le Ricette di Bea blog. Just write the code FABBRIRICETTEDIBEA10 before payment to get it instantly!
Let me know if you like these cookies and if you’ll try them. Tag me in your social media profiles so I can share them with other blog readers. Remember that I’m waiting for you every morning in the Facebook group and fan page of Le Ricette di Bea with the Recipe of the Day! A not-to-be-missed appointment to start the day with a sweet or savory treat!
Now let’s move on to today’s recipe: let’s prepare together the oat flour, ginger, and chocolate chip cookies with the recipe of my colleague Annalisa! After trying them at work, I fell in love with them!
- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 23 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring, All Seasons
- Energy 118.74 (Kcal)
- Carbohydrates 16.01 (g) of which sugars 6.81 (g)
- Proteins 2.43 (g)
- Fat 5.23 (g) of which saturated 2.66 (g)of which unsaturated 2.11 (g)
- Fibers 1.03 (g)
- Sodium 30.90 (mg)
Indicative values for a portion of 1 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to prepare oat flour and chocolate cookies
- 2 1/2 cups oat flour
- 1/2 cup brown sugar
- 3/8 cup butter (cold from the refrigerator)
- 2 eggs (at room temperature)
- to taste candied ginger (from Fabbri 1905)
- to taste chocolate chips
- 2 teaspoons lemon juice
- 1 packet baking powder (preferably non-vanilla)
- 1 pinch salt
- 1 1/2 tsp cornstarch
Tip: The cornstarch will be used to flour your hands when shaping the dough balls. This will prevent the oat flour shortcrust from sticking to your hands, making the work faster.
I used packaged lemon juice. I don’t buy lemons very often, but I always keep a small bottle of juice in the pantry.
Tools for preparing oat flour, ginger, and chocolate chip cookies
- 1 Bowl
- 1 Fork
- 1 Knife
- 1 Cutting board
- 1 Kitchen Scale
- 1 Plastic Wrap
- 1 Oven
- 2 Baking Sheets
- 2 Parchment Paper
- 1 Cooling Rack
Steps for oat flour and chocolate chip cookie recipe
Start the preparation by breaking the two room temperature eggs into a large, high-sided bowl. Sprinkle with a pinch of salt and mix with a fork. Add the two teaspoons of lemon juice, then the amount of brown sugar, and continue working the eggs with the fork. Cut the cold butter from the refrigerator into pieces directly into the bowl.
Weigh the oat flour and add the packet of baking powder, preferably non-vanilla. Dice the candied ginger using a knife and placing it on a wooden cutting board. The smaller the ginger pieces, the more they will be incorporated into the oat shortcrust I am preparing.
Pour in the flour, then the chocolate chips and candied ginger cubes. Knead with your hands, working until you get a smooth and compact dough. Wrap in plastic wrap and let rest in the refrigerator for 30 minutes.
After this interval, I can proceed. Preheat the oven to static mode at 356 degrees Fahrenheit. Place two baking sheets on the work surface and cover the bottom with parchment paper. Retrieve the oat flour, ginger, and chocolate chip shortcrust from the refrigerator.
Take small portions of dough, approximately 10 to 15 grams. If you want, weigh the first ones and then proceed to make cookie dough balls of the same size. Place the cookie balls on the baking sheets, well-spaced from each other.
Bake and let cook for approximately 14 to 15 minutes. You should achieve a beautiful golden exterior, this will be the signal that the oat flour, ginger, and chocolate cookies are well cooked. Transfer the cookies immediately to a cooling rack, leaving a sheet of parchment paper. Let the cookies rest for at least 10 minutes before serving them at the table.
If you have prepared them and need to store them in containers or package them as Christmas gifts, let them rest on the cooling rack for more time. This is because you need to eliminate the heat and the relative moisture due to baking to prevent them from becoming soft and therefore less crispy and from quickly developing mold. At least 30 minutes of resting time is advisable in this case.
I can only wish you bon appétit and remind you that I am waiting for you here every day on my cooking blog with many easy, quick, and delicious recipes like this one!
Storage, tips, and recipe variations:
Storage: you can store the oat flour and chocolate cookies in lidded containers or in those beautiful cookie tins. They will remain crispy and delicious for several days. As mentioned, you can decide to gift them for Christmas by sealing them in food bags to spread sweetness and taste to your loved ones.
Tips: keep the butter in the refrigerator until it’s time to use it for this recipe. The eggs should be at room temperature to work with them best. Adding a pinch of salt and a tablespoon of lemon juice helps: the first to better dissolve the eggs, the second to prevent the candied ginger from turning brown.
Recipe variations: you can skip the candied ginger if you don’t like it or don’t have it. You can always buy it from the Fabbri 1905 store using the discount code FABBRIRICETTEDIBEA10. You can add spices like cinnamon, star anise, coriander, cloves, cardamom, or orange zest, if you prefer. If you don’t have oat flour, you can opt for classic flour, although the taste of these cookies will be different.
