Description
These Healthy Gingerbread Oatmeal Breakfast Cookies are a delicious, wholesome treat perfect for starting your day. Packed with fiber-rich oats, warm spices like ginger and cinnamon, and naturally sweetened with molasses, these cookies offer a nutritious alternative to traditional breakfast options. Made with whole wheat or gluten-free flour and a touch of unsalted butter or coconut oil, they are lightly sweet, soft, and satisfying.
Ingredients
Scale
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
- 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
- Mix Dry Ingredients: In a medium bowl, whisk together the oats, whole wheat or gluten-free flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt until well combined.
- Combine Wet Ingredients: In a separate bowl, whisk the melted unsalted butter or coconut oil with the egg white and vanilla extract until thoroughly combined. Then stir in the molasses followed by the nonfat milk, mixing until smooth.
- Combine Wet and Dry Ingredients: Add the oat and flour mixture to the wet ingredients and stir just until incorporated. Avoid overmixing to keep the cookies tender.
- Chill Dough: Cover the cookie dough and chill in the refrigerator for 30 minutes to allow the flavors to meld and dough to firm up for easier handling.
- Preheat Oven and 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.
- Shape Cookies: Using a spoon and spatula, drop 15 rounded scoops of the chilled dough evenly spaced onto the prepared baking sheet. Flatten each scoop to about ⅜ inches thick using the spatula.
- Bake Cookies: Bake in the preheated oven for 7-10 minutes until the edges are set and the cookies are lightly browned.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 10 minutes to firm up, then transfer them to a wire rack to cool completely.
Notes
- For gluten-free option, use certified gluten-free oats and gluten-free flour.
- Make sure all wet ingredients are at room temperature for better mixing.
- You can substitute coconut oil for unsalted butter to make the recipe dairy-free.
- Chilling the dough helps prevent spreading and results in thicker cookies.
- Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: healthy breakfast cookies, gingerbread oatmeal cookies, low fat breakfast, molasses cookies, whole wheat cookies, gluten-free breakfast
