Healthy Gingerbread Oatmeal Breakfast Cookies Recipe

Introduction

These Healthy Gingerbread Oatmeal Breakfast Cookies are a perfect way to start your day with warmth and spice. Packed with wholesome ingredients and a hint of molasses, they offer a comforting, nutritious treat that’s easy to make and enjoy on the go.

Ingredients

• 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
• ¾ cup (90g) whole wheat flour or gluten-free* flour (measured like this)
• 1 ½ tsp baking powder
• 1 tsp ground ginger
• ¼ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cloves
• ¼ tsp salt
• 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
• 1 large egg white (room temperature)
• 1 tsp vanilla extract
• ¼ cup (60mL) molasses (room temperature)
• 5 tbsp (75mL) nonfat milk (room temperature)

Instructions

1. Step 1: In a medium bowl, whisk together the oats, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt until well combined.
2. Step 2: In a separate bowl, whisk together the melted butter or coconut oil, egg white, and vanilla extract until thoroughly combined.
3. Step 3: Stir the molasses into the wet mixture, followed by the milk. Mix until smooth.
4. Step 4: Add the dry oat mixture to the wet ingredients and stir until just incorporated. Chill the cookie dough in the refrigerator for 30 minutes.
5. Step 5: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper.
6. Step 6: Using a spoon and spatula, drop the dough into 15 rounded scoops onto the prepared baking sheet. Flatten each scoop to about ⅜ inch thick using the spatula.
7. Step 7: Bake in the preheated oven for 7–10 minutes until set. Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For a dairy-free version, use coconut oil instead of butter and choose a plant-based milk.
• Add chopped nuts or raisins for extra texture and flavor.
• Make sure all wet ingredients are at room temperature to help the dough mix smoothly.
• Chilling the dough helps the cookies hold their shape during baking and enhances the flavors.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them for up to 1 month and thaw at room temperature before serving. To refresh, warm gently in a microwave for 10–15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of whole wheat or gluten-free flour?

Yes, regular all-purpose flour can be used, but the texture and nutritional content may differ slightly from whole wheat or gluten-free versions.

Can I make these cookies vegan?

You can make them vegan by substituting the egg white with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and using coconut oil and plant-based milk.

Healthy Gingerbread Oatmeal Breakfast Cookies Recipe

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★★★★★

4.6 from 69 reviews

These Healthy Gingerbread Oatmeal Breakfast Cookies are a wholesome and flavorful way to start your day. Made with whole wheat flour, oats, warming spices, and sweetened naturally with molasses, these cookies deliver the cozy taste of gingerbread in a nutritious and satisfying breakfast option. Perfectly soft with just a hint of spice, they are easy to make, gluten-free adaptable, and ideal for a grab-and-go morning treat.

• Author: Lila
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 15 cookies 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

Ingredients

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Dry Ingredients

• 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
• ¾ cup (90g) whole wheat flour or gluten-free flour (measured like this)
• 1 ½ tsp baking powder
• 1 tsp ground ginger
• ¼ tsp ground cinnamon
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cloves
• ¼ tsp salt

Wet Ingredients

• 1 ½ tbsp (21g) unsalted butter or coconut oil, melted and cooled slightly
• 1 large egg white (room temperature)
• 1 tsp vanilla extract
• ¼ cup (60mL) molasses (room temperature)
• 5 tbsp (75mL) nonfat milk (room temperature)

Instructions

1. Mix Dry Ingredients: In a medium bowl, whisk together the oats, flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt until they are evenly combined.
2. Combine Wet Ingredients: In a separate bowl, whisk the melted and cooled butter or coconut oil with the egg white and vanilla extract until thoroughly mixed. Stir in the molasses until fully incorporated, then add the nonfat milk and combine well.
3. Combine Wet and Dry Mixtures: Gradually add the dry oat mixture into the wet ingredients and stir until just incorporated to avoid overmixing.
4. Chill Dough: Cover and chill the cookie dough in the refrigerator for 30 minutes to allow it to firm up for easier handling and better texture during baking.
5. Preheat Oven & Prepare Baking Sheet: Preheat your oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
6. Portion and Shape Cookies: Using a spoon and spatula, drop the dough into 15 rounded scoops on the prepared baking sheet. Flatten each scoop gently to about ⅜ inch thickness using a spatula for uniform baking.
7. Bake: Bake at 325°F for 7 to 10 minutes, until edges are set but cookies remain soft in the center.
8. Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely. This helps them set and prevents breakage.

Notes

• For gluten-free version, use certified gluten-free oats and a gluten-free flour blend.
• You can substitute coconut oil for unsalted butter to make the recipe dairy-free.
• Ensure molasses and other ingredients are at room temperature for better mixing and texture.
• Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
• These cookies make a great on-the-go breakfast or snack option packed with fiber and warming spices perfect for fall and winter.

Keywords: Gingerbread oatmeal cookies, healthy breakfast cookies, gluten-free breakfast, molasses cookies, holiday breakfast treats, wholesome snacks