Description
These Gingerbread Latte Cookies combine the chewy texture of old-fashioned oats with the warm spices of gingerbread and a creamy espresso-speckled white chocolate dip. Perfectly soft and festive, these cookies offer a nostalgic taste with a modern twist, ideal for holiday treats or cozy gatherings.
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; preferably Grandma’s brand)
For Dipping and Garnish
- 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
- Prepare oats: Pulse the oats in a food processor 10–12 times until a mix of chopped oats and oat flour forms, creating a variety of textures.
- Mix dry ingredients: In a medium bowl, whisk together the pulsed oats, all-purpose flour, espresso powder, baking soda, salt, ground ginger, cinnamon, nutmeg, and cloves. Set aside.
- Cream butter and sugars: Using a hand mixer or stand mixer with paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed for about 3 minutes until creamed.
- Add egg and molasses: Beat in the egg and molasses on high speed until fully combined, about 1 minute. Scrape the bowl sides and mix again if needed.
- Combine wet and dry ingredients: Add the dry ingredient mix to the wet mixture and mix on low speed just until combined. The dough will be thick and sticky.
- Chill the dough: Cover and refrigerate the dough for 30–45 minutes or up to 3 days. If chilled longer, allow to sit at room temperature for 30 minutes before scooping.
- Preheat oven: Heat oven to 350°F (177°C) and line large baking sheets with parchment paper or silicone mats.
- Scoop and bake cookies: Using about 1.5 tablespoons (35g) of dough per cookie, place scoops 3 inches apart on baking sheets. Bake for 13 minutes or until edges are lightly browned but centers look soft.
- Cool the cookies: Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely before dipping.
- Melt white chocolate: Melt chopped white chocolate, oil, and espresso powder in a double boiler or microwave in 20-second increments, stirring until smooth.
- Dip and garnish: Dip each cooled cookie halfway into the white chocolate, then place on parchment- or silicone-lined baking sheet. Lightly sprinkle cinnamon and nutmeg mix on top of the chocolate while still wet.
- Set the chocolate: Refrigerate dipped cookies for about 30 minutes to allow the chocolate to set.
- Store: Keep cookies covered at room temperature for 3 days or refrigerate for up to 1 week.
Notes
- For a more intense espresso flavor, adjust espresso powder amounts slightly according to preference.
- Use chilled dough for easier handling and to develop flavors.
- If using blackstrap molasses, the cookies may become bitter; unsulphured molasses is preferred for a rich, sweet flavor.
- The optional oil in the chocolate helps achieve a smoother dipping consistency.
- Cookies freeze well; thaw at room temperature before serving.
- To make gluten-free, substitute all-purpose flour with a gluten-free blend and confirm oat brand is gluten-free certified.
Nutrition
- Serving Size: 1 cookie
- Calories: 180 kcal
- Sugar: 15 g
- Sodium: 110 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 25 mg
