Healthy Gingerbread Oatmeal Breakfast Cookies Recipe

Introduction

These Healthy Gingerbread Oatmeal Breakfast Cookies combine warm spices and wholesome ingredients for a cozy morning treat. They’re quick to make, lightly sweetened with molasses, and perfect for a nutritious start to your day.

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 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.
2. Step 2: In a separate bowl, whisk the melted butter or coconut oil, egg white, and vanilla extract until well combined. Stir in the molasses, then the milk.
3. Step 3: Add the dry oat mixture to the wet ingredients and stir until just incorporated. Chill the dough for 30 minutes.
4. Step 4: Preheat the oven to 325°F. Line a baking sheet with a silicone mat or parchment paper.
5. Step 5: Using a spoon and spatula, drop the dough into 15 rounded scoops on the baking sheet. Flatten each cookie to about ⅜ inch thick with a spatula.
6. Step 6: Bake for 7-10 minutes, then let cookies cool on the pan for 10 minutes before transferring to a wire rack.

Tips & Variations

• For extra texture, fold in chopped nuts or dried cranberries before chilling the dough.
• Use a mix of whole wheat and gluten-free flour to keep the cookies soft while accommodating dietary needs.
• Make sure all wet ingredients are at room temperature to help the dough mix evenly.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them for up to 3 months. Reheat in a warm oven or microwave briefly before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies vegan?

Yes, substitute the egg white with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water) and use coconut oil instead of butter. The texture may be slightly different but still delicious.

Are these cookies suitable for meal prepping?

Absolutely. They hold up well for several days and can be a quick grab-and-go option for busy mornings. Just store them properly to keep them fresh.

Healthy Gingerbread Oatmeal Breakfast Cookies Recipe

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★★★★★

4.8 from 53 reviews

These Healthy Gingerbread Oatmeal Breakfast Cookies combine wholesome oat and whole wheat flour with warm spices like ginger, cinnamon, and cloves for a cozy start to your day. Naturally sweetened with molasses and lightly enriched with egg white and nonfat milk, these cookies are a nutritious and delicious morning treat perfect for busy mornings or a wholesome snack.

• Author: Felix
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 15 cookies 1x
• Category: Breakfast, Snack
• Method: Baking
• Cuisine: American
• Diet: Low Fat

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
• 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. Combine Dry Ingredients: In a medium bowl, whisk together the oats, flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt until well mixed.
2. Mix Wet Ingredients: In a separate bowl, whisk the melted and slightly cooled butter or coconut oil with the egg white and vanilla extract until thoroughly combined. Stir in the molasses until incorporated, then add in the nonfat milk and mix well.
3. Combine Wet and Dry: Add the oat mixture to the wet ingredients and stir until just combined, being careful not to overmix the dough.
4. Chill Dough: Cover and chill the cookie dough in the refrigerator for 30 minutes to firm up for easier handling and better texture when baked.
5. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 325°F (163°C). Line a baking sheet with a silicone baking mat or parchment paper for nonstick baking.
6. Form Cookies: Using a spoon and spatula, drop the dough into 15 rounded scoops on the prepared baking sheet. Flatten each scoop to about 3/8 inch thick using the spatula.
7. Bake: Place the baking sheet in the oven and bake the cookies for 7 to 10 minutes, until set but still soft.
8. Cool: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes

• For a gluten-free version, use certified gluten-free oats and gluten-free flour instead of whole wheat flour.
• Do not overbake the cookies to maintain a soft and chewy texture.
• Molasses can be substituted with dark corn syrup or honey, but this will alter the flavor slightly.
• Room temperature ingredients ensure better mixing and dough consistency.
• These cookies can be stored in an airtight container at room temperature for up to 3 days or frozen for longer storage.

Keywords: healthy breakfast cookies, gingerbread oatmeal cookies, wholesome breakfast, oatmeal snack, gingerbread spices, low fat cookies, quick breakfast cookie