rolled oats

wonderfully crunchy gingery ‘snaps’ (vegan)

31st January 2016


Wispy golden clouds on the horizon, waiting for a new day to arrive.  A warm teacup in hand, birds singing joyously.  Every day, new sounds, more colours and new life.  A kitchen filled with heady scents of aromatic spices.

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Armstrong Redwoods State Park, Guerneville CA


Anna – gracious and heartfelt.  A gift.  Thank you for looking after me while I was with you and sharing those special places you knew so well that I would appreciate. These are for you.  So simple, healthy, gingery with a wonderful, crunchy, ‘snappy’ texture.

ginger snaps

wonderfully crunchy gingery ‘snaps’

Makes 24 cookies.

I have made these weekly since discovering this recipe.  I love their wonderful quality to stay crunchy for days and days, as they sit in a jar waiting for a tea or almond milk moment – a break from work. Depending on the strength of your molasses, the colour may vary.  Use a light molasses which I use in the gingerbread spice cake.

The recipe is taken from ‘Angelica Home Kitchen Cookbook’.


1 cup rolled oats

1 cup blanched, slivered almonds

1 cup whole-spelt flour

1½ Tbsp powdered ginger

1 tsp cinnamon powder

¼ tsp nutmeg/mace

½ tsp fine rock salt

¼ cup maple syrup

¼ cup mild-flavoured molasses

1 tsp vanilla essence

cup olive oil


1.  Preheat oven to 160C/325F.  Line two baking trays with parchment paper.

2.  Spread the oats and almonds on a baking sheet and toast in the oven for 10 minutes.

3.  Place the oats, flour, almonds, ginger, cinnamon, nutmeg, and salt in a food processor and grind to a very fine meal – set aside.

4.  In a medium bowl, whisk together the maple syrup, molasses, vanilla and oil, until well combined, then stir in the dry ingredients until a thick dough is formed.

5.  Take a heaped teaspoon of the dough, roll into a ball and place on a lined baking tray.  Press down to flatten into a 2-inch circle, approximately 3mm thickness.  To flatten, I used a small piece of parchment paper between the underside of a glass and the cookie. You may have to use a combination of the glass and fingers to flatten.  It is a bit fiddly, but the finished biscuit is well worth it.

6.  Once one tray is finished, place in the oven and bake for 18 minutes while continuing with the rest of the dough, spreading out onto the second baking tray.

Remove from oven and cool completely before serving.


Goodness shared by Stacey

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