Healthy Gingerbread Oatmeal Breakfast Cookies Recipe
Introduction
These Healthy Gingerbread Oatmeal Breakfast Cookies are a delightful way to start your day with wholesome ingredients and warm spices. They’re naturally sweetened and perfect for a grab-and-go morning treat.
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
- Step 1: In a medium bowl, whisk together the oats, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt until well combined.
- Step 2: In a separate bowl, whisk the melted butter or coconut oil, egg white, and vanilla extract thoroughly. Stir in the molasses, then add the milk and mix well.
- Step 3: Add the dry oat mixture to the wet ingredients and stir gently until just incorporated. Avoid overmixing to keep the cookies tender.
- Step 4: Chill the cookie dough in the refrigerator for 30 minutes to help the cookies hold their shape.
- Step 5: Preheat your oven to 325°F (163°C) and line a baking sheet with a silicone mat or parchment paper.
- Step 6: Using a spoon and spatula, drop the dough into 15 rounded scoops on the prepared baking sheet. Flatten each scoop to about ⅜ inch thick with the spatula.
- Step 7: Bake for 7 to 10 minutes until the cookies are set and lightly golden. Let them cool on the pan for 10 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For a dairy-free option, use coconut oil and replace milk with almond or other plant-based milk.
- Add chopped nuts or dark chocolate chips for extra texture and flavor.
- Make sure all wet ingredients are at room temperature to ensure even mixing and texture.
- Chilling the dough is key; it helps prevent spreading while baking.
Storage
Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them refrigerated for up to a week or freeze for up to 3 months. Reheat briefly in the microwave before eating to enjoy their soft texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use old-fashioned oats instead of instant oats?
Yes, but the texture will be slightly chewier and the cookies may hold together a bit differently. You might want to pulse old-fashioned oats briefly in a food processor for a finer texture.
Are these cookies suitable for gluten-free diets?
They can be, if you use certified gluten-free oats and substitute the wheat flour with a gluten-free blend measured carefully to maintain the right texture.
Print
Healthy Gingerbread Oatmeal Breakfast Cookies Recipe
- Total Time: 50 minutes
- Yield: 15 cookies 1x
- Diet: Low Fat
Description
These Healthy Gingerbread Oatmeal Breakfast Cookies are a wholesome and delicious treat perfect for a quick breakfast or snack. Made with whole wheat or gluten-free flour, oats, warming spices, and sweetened naturally with molasses, these cookies offer a flavorful and nutritious option that’s low in fat and packed with fiber. The recipe uses minimal butter or coconut oil and an egg white to keep them light yet satisfying.
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 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, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt to evenly distribute all dry spices and leavening agents.
- Combine Wet Ingredients: In a separate bowl, whisk the melted butter or coconut oil with the egg white and vanilla extract until thoroughly combined. Then stir in the molasses followed by the milk, ensuring all wet components are mixed smoothly.
- Incorporate Dry into Wet: Add the oat and flour mixture to the wet mixture and stir just until incorporated, being careful not to overmix to maintain a tender cookie texture.
- Chill Dough: Refrigerate the cookie dough for 30 minutes to firm up, which helps with easier shaping and better baking results.
- 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 to prevent sticking.
- Shape Cookies: Using a spoon and spatula, drop the cookie dough onto the baking sheet in 15 rounded scoops. Flatten each scoop to approximately ⅜ inch thickness with a spatula.
- Bake: Bake the cookies at 325°F for 7-10 minutes until set and lightly golden around the edges.
- Cool: Let cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely, ensuring they firm up properly and retain texture.
Notes
- Use gluten-free oats and flour to make this recipe gluten-free.
- For a dairy-free version, substitute butter with coconut oil and use a plant-based milk instead of nonfat milk.
- Cooling the dough helps maintain cookie shape and improves texture.
- Do not overbake; cookies will firm up further as they cool.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
- Prep Time: 40 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: healthy breakfast cookies, gingerbread cookies, oatmeal cookies, low fat cookies, gluten-free breakfast, quick breakfast, molasses cookies, whole wheat cookies
