OATMEAL GINGERBREAD THUMBPRINT COOKIES WITH WHITE CHOCOLATE NOG GANACHE

Preheat the oven to 350 degrees F. Beat the butter until smooth, then add the sugar and molasses, beat until well combined. In a separate bowl combine the oat flour, nutmeg, ginger, cinnamon, baking soda, and salt and then slowly add it to the butter mixture beating it until well combined. Turn the beater/mixer off, and stir in the plant milk and quick oats. Using a #40 cookie scoop (or a heaping tablespoon) scoop the cookie dough and then roll them into balls. Place them two inches apart on an ungreased baking sheet.
Next, press down in the center of each cookie with your thumb or the back of a measuring spoon and bake for 10-12 minutes, 10 minutes if you like softer cookies, 12 if you like a bit crunchier of a cookie. Remove from the oven and let them cool. You may need to gently press the center down again with the back of a measuring spoon to ensure the well is deep enough to fill.
While the cookies are cooling, make the white chocolate nog ganache. Place the white chocolate chips in a glass measuring cup or bowl with 1 teaspoon of coconut oil and melt in the microwave for 35-40 seconds. Stir to ensure all of the chocolate chips are melted then stir in the nutmeg and 1 and 1/2 tablespoons of plant milk and stir well until it's smooth and creamy and starts to thicken. The ganache will thicken more as it cools. Then spoon some into the centers of the gingerbread oatmeal cookies and let it set! Store in an airtight container on your counter for up to 3 days.