Description
Soft and chewy cookies with warm gingerbread spices, espresso flavor, and a sweet white chocolate dip.
Ingredients
2 cups old-fashioned oats (pulsed)
1⅔ cups all-purpose flour
2 tsp espresso powder
1 tsp baking soda
¼ tsp salt
1 tsp ground ginger
1 tsp ground cinnamon
¼ tsp nutmeg
⅛ tsp cloves
¾ cup unsalted butter, softened
1 cup brown sugar
¼ cup granulated sugar
1 egg
¼ cup molasses
8 oz white chocolate
1 tsp coconut or vegetable oil
½ tsp espresso powder
Pinch of cinnamon & nutmeg
Instructions
1. Pulse oats until partially ground.
2. Whisk oats, flour, espresso powder, baking soda, salt, and spices.
3. Cream butter and sugars.
4. Add egg and molasses.
5. Combine wet and dry ingredients; chill 30–45 min.
6. Preheat oven to 350°F. Scoop and bake 12–13 min.
7. Melt white chocolate with espresso and oil.
8. Dip cooled cookies and sprinkle with spices.
Notes
Store in an airtight container up to 1 week. Freeze for up to 3 months. Substitute espresso with instant coffee or omit for a caffeine-free version.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 185
- Sugar: 15g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg