Maple Cinnamon Ginger Oatmeal Cookies

Hey everyone!!!! It's been forever since I posted anything new on my blog. I have been so busy!!!! I got a new job and have been dancing like a mad woman in some amazing shows, all the while still trying to rest and recover from a hip injury that happened last summer. The craziness never ends! But I am living life and I've been learning and growing every day. I am thankful for every moment. This recipe came about as a request from a dear sweet friend of mine. She had recently been put on a strict diet by her doctor and she asked if I could make her some delicious cookies that she could eat while still adhering to her diet. I am so happy with how these cookies came out they are one of my new favorites. They are sweetened with pure maple syrup and coconut sugar, dairy free, and whole grain, with a delicious kick of sweet spice from the cinnamon and ginger. Medjool dates and pecans add another layer of goodness to these gems. I can't get enough of them! This recipe could easily be adapted to a gluten free version by swapping the Spelt flour with your favorite gluten free flour blend, and make sure the brand of oats you use says gluten free as well. I hope you love them as much as I do. Happy baking!

Maple Cinnamon Ginger Oatmeal Cookies

3/4 c coconut oil

1c coconut sugar

1/2 c pure maple syrup (I used grade B)

2 eggs

1 tsp vanilla extract

2 tsp cinnamon

1 tsp ginger

1/2 tsp salt

1 tsp baking powder

1 1/3 c whole grain spelt flour (or gluten free flour blend)

2 2/3 c rolled oats 2/3 c chopped medjool dates* (about 12 dates)

2/3 c chopped pecans or any nut of your choice (roasted pecans add more flavor)

Preheat oven to 350 degrees F.

In the bowl of an electric mixer, beat the coconut oil, coconut sugar, and maple syrup on medium speed until light and fluffy. Set mixer speed to low and add the eggs, one at a time, mixing until combined. Mix in the vanilla.

In a medium sized bowl, combine spelt flour, cinnamon, ginger, salt, and baking powder. Slowly add the dry ingredients to the sugar mixture. Add the oats, chopped dates, and pecans. Mix until combined. 

Drop rounded tablespoons of dough onto lightly greased cookie sheets (I grease with more coconut oil or you can use parchment paper instead). Slightly flatten balls of dough with the palm of your hand or the back of a spoon. Bake at 350 for 10-12 minutes or until bottom edges are lightly browned. Remove from oven and let sit for two minutes before removing from cookie sheets. Transfer cookies to a wire rack (if you have one) to cool.  These cookies are delicious warm!!!

Makes approximately 2 1/2 dozen cookies.

Enjoy!!!! <3

*dates can be substituted with any dried fruit of your choice, raisins, apricots, figs, etc. There are no limits. ;)