Healthy Gingerbread Oatmeal Breakfast Cookies Recipe
These Healthy Gingerbread Oatmeal Breakfast Cookies are soft, chewy, and packed with cozy gingerbread spices. Made with whole grains, a touch of molasses, and no refined sugar, they’re perfect for a wholesome breakfast or snack on the go. Easily gluten-free and made with simple pantry staples, these cookies are the ultimate nutritious treat to start your day.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 15 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary)
- 3/4 cup (90g) whole wheat flour or gluten-free flour
- 1 1/2 tsp baking powder
- 1 tsp ground ginger
- 1/4 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
Wet Ingredients
- 1 1/2 tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg white (room temperature)
- 1 tsp vanilla extract
- 1/4 cup (60mL) molasses (room temperature)
- 5 tbsp (75mL) nonfat milk (room temperature)
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the oats, flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt until well-combined. This ensures the spices are evenly distributed throughout the dough.
- Mix Wet Ingredients: In a separate large bowl, whisk together the melted butter or coconut oil, egg white, and vanilla extract until the mixture looks smooth and emulsified.
- Add Molasses and Milk: Stir the molasses into the wet mixture until fully combined. Then, add the nonfat milk and stir until everything is evenly blended.
- Combine and Chill Dough: Add the dry oat mixture to the wet ingredients. Stir gently until just incorporated and no flour pockets remain. Cover and chill the dough in the refrigerator for 30 minutes; this helps the cookie dough firm up.
- Preheat Oven and Prepare Pan: While the dough chills, preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper or a silicone baking mat to prevent sticking.
- Shape Cookies: Using a spoon or spatula, drop the chilled dough into 15 rounded scoops on the prepared baking sheet. Flatten each mound to about 3/8 inch thickness with a spatula.
- Bake: Bake the cookies at 325°F for 7-10 minutes, or until the edges look set and the centers are barely firm to the touch.
- Cool: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This helps them finish setting and keeps their chewy texture.
Notes
- Use certified gluten-free oats and flour for a gluten-free version.
- For a dairy-free option, use coconut oil and a plant-based milk.
- Cookies may look slightly underbaked at first; they will firm up as they cool.
- Store leftovers in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
- Feel free to add raisins or nuts for extra texture and flavor.
