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
Scale
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
