Description
These Gingerbread Latte Cookies combine chewy oatmeal texture with festive gingerbread spices and a delicious espresso-speckled white chocolate dip. Perfectly soft and flavorful, they're a delightful treat evoking the cozy warmth of a gingerbread latte in every bite.
Ingredients
Scale
Dry Ingredients
- 2 cups (170g) old-fashioned whole rolled oats
- 1 and 2/3 cups (210g) all-purpose flour (spooned & leveled)
- 2 teaspoons espresso powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground cloves
Wet Ingredients
- 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
- 1 cup (200g) packed light or dark brown sugar
- 1/4 cup (50g) granulated sugar
- 1 large egg, at room temperature
- 1/4 cup (60ml/75g) unsulphured or dark molasses (do not use blackstrap; prefer Grandma's brand)
Toppings and Finishing
- 8 ounces (226g) white chocolate, chopped
- 1 teaspoon vegetable oil or coconut oil (optional; helps to thin the chocolate)
- 1/2 teaspoon espresso powder
- Pinch each of cinnamon and nutmeg, for sprinkling on top
Instructions
- Pulse oats: Pulse the oats in a food processor 10–12 times until you have a variety of textures—chopped oats with some oat flour.
- Mix dry ingredients: Whisk together the pulsed oats, flour, espresso powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves in a medium bowl and set aside.
- Cream butter and sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar on medium-high speed until creamed, about 3 minutes.
- Add egg and molasses: Beat in the egg and molasses on high speed until combined, about 1 minute, scraping down the sides as needed.
- Combine dry and wet: Add the dry ingredients to the wet mixture and mix on low speed until combined. The dough will be thick and sticky.
- Chill dough: Cover and chill for 30–45 minutes, or up to 3 days. If chilling longer than a few hours, let sit at room temperature for 30 minutes before scooping.
- Preheat oven and prepare pans: Preheat oven to 350°F (177°C). Line large baking sheets with parchment paper or silicone mats.
- Scoop and bake cookies: Scoop about 1.5 tablespoons (35g) of dough per cookie onto prepared sheets, spacing 3 inches apart. Bake for 13 minutes or until lightly browned on edges; centers will look soft.
- Cool cookies: Let cookies cool on baking sheets for 10 minutes, then transfer to a cooling rack until completely cooled before dipping.
- Melt white chocolate: Melt white chocolate with oil and espresso powder in a double boiler or microwave, stirring until smooth.
- Dip and garnish cookies: Dip each cooled cookie halfway into the white chocolate, place on lined baking sheet, and sprinkle a pinch of cinnamon and nutmeg on top of chocolate.
- Set chocolate: Refrigerate cookies on the baking sheet for about 30 minutes to set the chocolate.
Notes
- You can pulse the oats to your desired texture, leaving some larger flakes for chewiness and finely ground oats to help bind the dough.
- If chilling dough more than a few hours, letting it come to room temperature helps with scooping easier.
- Use unsulphured or dark molasses for best flavor; avoid blackstrap molasses as it is too bitter.
- The espresso powder in dough and white chocolate enhances the latte flavor but can be omitted if desired.
- Store cookies covered at room temperature up to 3 days or refrigerated up to 1 week for fresher texture.
Nutrition
- Serving Size: 1 cookie
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 90 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1.5 g
- Protein: 2 g
- Cholesterol: 25 mg
