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Gingerbread Oatmeal Breakfast Cookies

Gingerbread Oatmeal Breakfast Cookies for Cozy Mornings

These Healthy Gingerbread Oatmeal Breakfast Cookies are perfect for cozy mornings, delivering a delightful warm hug in every bite.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Instant Oats Can substitute with ground old-fashioned rolled oats.
  • 1 cup Whole Wheat Flour Use gluten-free flour for a gluten-free version.
  • 1 teaspoon Baking Powder Leavening agent for a light texture.
  • 2 teaspoons Ground Ginger Increase for more spice if desired.
  • 1 teaspoon Ground Cinnamon Enhances warmth and flavor.
  • ½ teaspoon Ground Nutmeg Can be omitted if preferred.
  • ½ teaspoon Ground Cloves Provides a cozy rich taste.
  • ¼ teaspoon Salt Balances flavor and elevates sweetness.
For Moisture and Binding
  • ½ cup Unsalted Butter or Coconut Oil Must be melted and cooled. Use vegan butter for dairy-free.
  • 1 large Egg White A whole egg works too if slightly less milk is used.
  • ½ cup Molasses Avoid blackstrap molasses due to bitterness.
  • ¼ cup Nonfat Milk Any milk type, including dairy-free.

Equipment

  • mixing bowl
  • Oven
  • Baking Sheet
  • spatula
  • Whisk

Method
 

Step-by-Step Instructions
  1. Prep Dry Ingredients: In a large mixing bowl, whisk together the instant oats, whole wheat flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt until well combined. Set aside.
  2. Combine Wet Ingredients: In another bowl, mix melted unsalted butter (or coconut oil) with the egg white and vanilla extract. Whisk until smooth, then stir in molasses and nonfat milk.
  3. Mix Together: Carefully pour the wet mixture into the bowl with dry ingredients. Fold together until just combined. Cover and chill for about 30 minutes.
  4. Preheat Oven: Preheat your oven to 325°F (160°C). Line a baking sheet with parchment paper.
  5. Shape Cookies: Drop mounds of dough onto the baking sheet, leaving space for spreading. Flatten each mound slightly to about ⅜ inch thick.
  6. Bake: Bake for 7 to 10 minutes until soft and slightly underdone in the center. Cool on the pan before transferring to a wire rack.

Nutrition

Serving: 1cookieCalories: 100kcalCarbohydrates: 14gProtein: 2gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gCholesterol: 10mgSodium: 100mgPotassium: 100mgFiber: 1gSugar: 6gVitamin A: 2IUCalcium: 4mgIron: 6mg

Notes

For optimal flavor and texture, ensure not to overmix the dough and remove cookies when they are still soft in the center.

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