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One Bowl Gingersnap Cookies with Marshmallow Cinnamon Frosting | Healthy Mood SF

One Bowl Gingersnap Cookies with Marshmallow Cinnamon Frosting

One Bowl Gingersnap Cookies with Marshmallow Cinnamon Frosting

20 mins prepServes 18

Bringing back one of our favorite cookie recipes just in time for the holidays! They’re gooey, soft and absolutely delicious!

18 servings

What you need

molasses

¼ cup molasses

ginger powder

3 tsp ginger powder

maple syrup

2 tsp maple syrup

baking soda

2 tsp baking soda

egg

ground cinnamon

1 pinch ground cinnamon

marshmallow

1 cup marshmallow

coconut sugar

⅔ cup coconut sugar

table salt

½ tsp table salt

oat flour

2 cup oat flour

cinnamon powder

2 tsp cinnamon powder

unsalted butter

¾ cup unsalted butter

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Instructions

Whisk an egg. In a medium bowl, combine molasses, whisked egg, butter, coconut sugar, baking soda and spices and mix well until sugar gets dissolved. Slowly add in the flour and mix until all combined. Roll the batter into balls the size of walnuts. Roll each ball in coconut sugar and place on cookie sheet. Pat the top each ball with your fingertip dipped in water and bake at 350F for 8-10 minutes. For the Marshmallow Frosting: Microwave 1 cup of marshmallows with 2 tsp of maple syrup for 30 seconds. Remove from the microwave and stir. Immediately frost your cookies while the frosting is still hot. Sprinkle with cinnamon and ENJOY.

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