Wholewheat Oat and Ginger Cookies
 
 
Ingredients
  • ½ cup (57g) wholewheat flour
  • 11/4 cup (131g) rolled oats
  • ½ teaspoon (2.5g) ginger powder
  • ½ teaspoon (2.5g) baking soda
  • ½ cup (113g) butter
  • ½ cup (115g) caster sugar
  • ½ cup (110g) loosely packed brown sugar
  • 1 egg
Instructions
  1. In a medium bowl, whisk together the wholewheat flour, rolled oats, ginger powder and baking soda, and set aside.
  2. In a large bowl, beat the butter, caster sugar and brown sugar until combined. Beat in the egg and mix well.
  3. Fold the dry ingredients into the wet ingredients, making sure everything is thoroughly combined.
  4. Let the cookie dough rest in the refrigerator for at least 15 minutes.
  5. Preheat the oven to 180 degrees celsius. Line a baking tray with parchment paper or a silicon mat.
  6. Scoop out equal sized balls of cookie dough with an ice cream scoop and place them on a prepared tray. Gently press them down to flatten them. Space out the cookies because they will spread in the oven.
  7. Bake for 10-15 minutes, until the edges are golden brown. Let the cookies rest on the tray for at least 15 minutes before removing them.
  8. This recipe makes 10 cookies. They can be stored in an airtight container for 10 days.
Recipe by Bake with Shivesh at https://bakewithshivesh.com/wholewheat-oat-and-ginger-cookies/