Latte Spice Cookies (Print Version)
# Ingredients:
01 -
Whole rolled oats, not instant (2 cups/170g).
02 -
Flour for baking (1 2/3 cups/210g).
03 -
A couple of teaspoons of espresso powder.
04 -
Baking soda (1 teaspoon).
05 -
A small pinch of salt (1/4 teaspoon).
06 -
Ginger powder (1 teaspoon).
07 -
A teaspoon of ground cinnamon.
08 -
Nutmeg powder (1/4 teaspoon).
09 -
A dash of ground cloves (1/8 teaspoon).
10 -
Softened unsalted butter (3/4 cup/170g).
11 -
Packed light or dark brown sugar (1 cup/200g).
12 -
Regular granulated white sugar (1/4 cup/50g).
13 -
One large egg, at room temp.
14 -
Molasses that’s unsulphured or dark (1/4 cup/75g).
15 -
Chopped white chocolate bar (8 ounces/226g).
16 -
1 teaspoon of either vegetable or coconut oil.
17 -
Extra espresso powder for on top (1/2 teaspoon).
18 -
Sprinkle spices like cinnamon and nutmeg.
# Instructions:
01 -
Toss oats in a processor and give it about 10 to 12 quick blitzes until there’s some fine powder and some whole bits left.
02 -
Take your processed oats, flour, espresso powder, baking soda, salt, and spices, and whisk it all together in a medium-sized bowl.
03 -
Whip the butter with both sugars on medium-high until it looks creamy, taking around 2 minutes. Toss in the egg and molasses, then beat for another minute.
04 -
Slowly mix your dry ingredients into the wet stuff on low speed. Pop the dough in the fridge for half an hour to 45 minutes.
05 -
Use 1.5 tablespoons of dough per cookie, spacing them 3 inches apart. Bake in a 350°F oven for 12 to 13 minutes, letting the sides get a soft brown color.
06 -
Melt the white chocolate with your oil and espresso powder. Dip cookies halfway, sprinkle spice on top, and set them in the fridge to harden.
# Notes:
01 -
Stick to bar chocolate—it melts better than chips.
02 -
Dough stays fine in the fridge for up to 3 days before baking.
03 -
Blackstrap molasses isn’t ideal for this.