Are you ready to enjoy oat flour cookies with ginger and chocolate chips? I will explain how to make the shortcrust dough with butter, brown sugar, eggs and all the other ingredients needed to make them. These are fragrant and indulgent oat cookies, perfect from breakfast to snack time.
If you think about it, during the Christmas holidays we will have the chance to serve them to family or friends. You can opt for a tasty gift, packaging these aromatic cookies in food-safe bags with a little bow and a greeting card. A small, sweet gift that will make anyone who receives these ginger and chocolate cookies happy.
When I think of the me who couldn’t bake cookies a few years ago, I get a little emotional. It moves me to think how much you 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 was a huge achievement.
These oat and chocolate cookies are really very aromatic, from the dough to the final bake. The aroma in the kitchen lingered for hours: the smell of ginger released during baking, the scent of chocolate and butter, divine! You will make about 23 cookies. You will taste how good they are, bite after bite. I made the video recipe for oat flour and chocolate cookies so we could prepare them together in my kitchen.
Over the years, using Fabbri 1905 candied ginger, I have published many recipes, both sweet and savoury. You can find all the recipes on the blog. Below I leave the 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 ginger-rich breakfasts, easy and quick desserts like the chocolate and ginger squares or the candied ginger and chocolate chip pound cake. For savoury recipes, my favorite is: ginger and cheese crostini, they melt in your mouth and the cheese is super gooey.
If you want to buy some products from the Fabbri family, you can use the 10% discount code dedicated to readers of the Le Ricette di Bea blog. Just enter the code FABBRIRICETTEDIBEA10 before checkout to get it immediately!
Let me know if you like these cookies and if you try them. Tag me on your social profiles so I can share them with the other blog readers. I remind you that I wait for you every morning in the Le Ricette di Bea Facebook group and fan page with the Recipe of the Day! An unmissable appointment to start the day with a sweet or savory treat!
Now let’s move on to the recipe of the day: let’s prepare together the oat flour cookies with ginger and chocolate chips using the recipe from my colleague Annalisa! After trying them at work, I fell in love with them!
- Difficulty: Very easy
- Cost: Very affordable
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Cooking time: 14 Minutes
- Portions: 23 Pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, 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 25 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 make oat flour and chocolate cookies
- 3 1/3 cups oat flour
- 6.5 tbsp brown sugar
- 6 1/3 tbsp butter (cold from the refrigerator)
- 2 eggs (at room temperature)
- as needed candied ginger (from Fabbri 1905)
- as needed chocolate chips
- 2 tsp lemon juice
- 1 packet baking powder (preferably unflavored)
- 1 pinch salt
- 2 tsp cornstarch
Tip: the cornstarch will be used to flour your hands when forming the dough balls. This will prevent the oat shortcrust dough from sticking to your hands, making the work faster.
I used bottled lemon juice. I don’t buy lemons very often, but I always keep a small bottle of lemon juice in the pantry.
Tools to prepare oat flour cookies with ginger and chocolate chips
- 1 Bowl
- 1 Fork
- 1 Knife
- 1 Cutting board
- 1 Kitchen scale
- 1 Plastic wrap
- 1 Oven
- 2 Baking trays
- 2 Parchment paper
- 1 Cooling rack
Steps to make oat flour cookies with ginger and chocolate chips
I begin by breaking the two eggs at room temperature into a large, high-sided bowl. I sprinkle in a pinch of salt and mix with a fork. I add the two teaspoons of lemon juice, then the brown sugar and continue to work the eggs with the fork. I cut the cold butter into pieces directly into the bowl.
I weigh the oat flour and add the baking powder, preferably unflavored. I dice the candied ginger using a knife and a wooden cutting board. The smaller the pieces of ginger, the more they will be incorporated into the oat shortcrust dough I’m preparing.
I add the flour, then the chocolate chips and the diced candied ginger. I mix with my hands, working until I obtain a compact, smooth disk. I wrap it in plastic wrap and let it rest in the refrigerator for 30 minutes.
After this resting time I can continue. Preheat the oven to 356°F (static setting). Place two baking trays on the work surface and line them with parchment paper. Retrieve the oat shortcrust dough with ginger and chocolate chips from the refrigerator.
Take small portions of dough, about 10 to 15 grams each. If you wish, weigh the first ones and then continue forming dough balls of the same size. Place the dough balls on the baking trays, spaced well apart.
Bake for about 14 to 15 minutes. You should achieve a nice golden exterior; this will indicate the oat flour, ginger and chocolate cookies are cooked through. Immediately transfer the cookies to a cooling rack, leaving a sheet of parchment paper underneath. Let the cookies rest for at least 10 minutes before serving.
If you prepared them and need to store them in containers or package them to give as Christmas gifts, let them cool on the rack longer. This is because you need to remove the heat and related moisture from baking to prevent them from becoming soft and losing their crispness and to reduce the chance of immediate molding. I recommend at least 30 minutes in this case.
I can only wish you enjoy your meal and remind you that I wait for you every day here 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 tin cookie boxes. They will remain crisp and tasty for several days. As mentioned, you can choose to give them as a Christmas gift by placing them in food bags to share sweetness and flavor with your loved ones.
Tips: keep the butter in the refrigerator until use for this recipe. The eggs should be at room temperature to work them better. Adding the pinch of salt and the teaspoon of lemon juice helps: the first to break down the eggs more easily, the second to prevent the candied ginger from darkening.
Recipe variations: you can omit the candied ginger if you don’t like it or don’t have it. You can always buy it at the Fabbri 1905 store using the discount code FABBRIRICETTEDIBEA10. You can add spices such as cinnamon, star anise, coriander, cloves, cardamom or orange zest, if you prefer. If you don’t have oat flour, you can opt for all-purpose flour, although the flavor of these cookies will of course be different.
