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Healthy Gingerbread Oatmeal Breakfast Cookies Recipe

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3.8 from 14 reviews

These Healthy Gingerbread Oatmeal Breakfast Cookies are a wholesome, chewy, and cozy treat perfect for the holiday season or any morning. Made with instant oats, whole wheat or gluten-free flour, warm spices, and lightly sweetened with molasses, these cookies come together quickly and offer a balanced sweet flavor similar to muffins or breakfast scones. They’re easy to prepare, bake in just 7-10 minutes, and store well for several days, making them an ideal grab-and-go breakfast or snack.

Ingredients

Dry Ingredients

  • 1 cup (100g) instant oats (gluten-free if necessary)
  • 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 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 flavoring
  • ¼ cup (60mL) molasses (room temperature)
  • 5 tbsp (75mL) nonfat milk (room temperature)

Instructions

  1. Mix Dry Ingredients: In a medium bowl, whisk together oats, flour, baking powder, ginger, cinnamon, cloves, and salt until evenly combined.
  2. Combine Wet Ingredients: In a separate bowl, whisk melted butter or coconut oil, egg white, and vanilla until thoroughly combined. Then stir in the molasses and milk until smooth.
  3. Form Dough: Add the dry oat mixture to the wet ingredients and stir just until incorporated, being careful not to overmix.
  4. Chill Dough: Cover the cookie dough and chill for 30 minutes to firm up and improve texture.
  5. Preheat and Prepare Baking Sheet: Preheat the oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper.
  6. Scoop Cookies: Using a spoon and spatula, drop dough into 15 rounded scoops onto the prepared baking sheet, flatten each to about ⅜ inch thick with a spatula.
  7. Bake: Bake at 325°F for 7-10 minutes. The centers should still feel slightly soft when removed from the oven.
  8. Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

  • Measure oats and flour precisely using a kitchen scale for best texture—too much can dry out the cookies.
  • These cookies are moderately sweet, similar to muffins. For sweeter cookies, substitute some milk with maple syrup, honey, or agave.
  • To boost ginger flavor, increase ground ginger by ¼ to 1 teaspoon.
  • Cookies do not spread during baking; they retain their shape and thickness.
  • Do not overbake; residual heat finishes cooking the centers after removal.
  • Use instant oats (quick-cooking oats). To make your own, pulse rolled oats in a food processor until finely chopped.
  • Whole wheat, whole wheat pastry, oat flour, or gluten-free blends can be used as flour alternatives with careful measuring.
  • Substitute 1 large whole egg for the egg white and reduce milk by ½ tablespoon to adjust.
  • Use standard molasses for authentic gingerbread flavor; avoid blackstrap molasses due to bitterness.
  • Molasses substitutes like maple syrup or honey change flavor but maintain texture; avoid sugar-free maple syrup to prevent cakey texture.
  • Use any preferred milk or dairy-free milk options.
  • For gluten-free version, use certified gluten-free instant oats and appropriate gluten-free flour blends with xanthan gum.
  • To make dairy-free, use coconut oil or vegan butter and substitute dairy milk with non-dairy milk.

Find it online: https://yumntasty.com/healthy-gingerbread-oatmeal-breakfast-cookies-recipe/