Oatmeal Ginger Crunch Cookies
Servings Prep Time
12people 15minutes
Cook Time
Servings Prep Time
12people 15minutes
Cook Time
  • 1 1/2cups oatmeal
  • 1 1/2cups whole wheat pastry flour
  • 1/2teaspoon sea salt
  • 1teaspoon nonaluminum baking powder
  • 1cup currants
  • 1cup walnuts, toasted and coarsely chopped
  • 1/2cup canola or light walnut oil
  • 1/2cup barley malt or pure maple syrup
  • zest of an orange, minced
  • 1/2cup orange juice
  • 1teaspoon vanilla
  • 1tablespoon fresh ginger, peeled and grated
  1. Preheat oven to 350°F. Lightly oil a baking sheet or line it with parchment paper.
  2. In a large bowl, combine dry ingredients. In a smaller bowl, whisk together wet ingredients. Stir into dry.
  3. Transfer heaping tablespoons of dough onto baking sheet. If uniformity is important, use a 1/4- or 1/3-cup scoop. Flatten cookies with the back of a fork to make 3- or 4-inch round shapes. Dip fork in juice to keep it from sticking.
  4. Bake cookies until edges and undersides are golden, 15 to 20 minutes.