Healthy Gingerbread Oatmeal Breakfast Cookies Recipe

Introduction

These Healthy Gingerbread Oatmeal Breakfast Cookies are a delicious and wholesome way to start your day. Packed with warm spices and wholesome ingredients, they offer comforting flavor without the guilt. Perfect for busy mornings or a quick snack!

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

1. Step 1: In a medium bowl, whisk together the oats, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt until evenly combined.
2. Step 2: In a separate bowl, whisk the melted butter or coconut oil with the egg white and vanilla extract until thoroughly combined.
3. Step 3: Stir the molasses into the wet ingredients, then add the milk. Mix well to combine.
4. Step 4: Add the oat and flour mixture to the wet ingredients and stir until just incorporated. Avoid overmixing.
5. Step 5: Chill the cookie dough in the refrigerator for 30 minutes to firm up.
6. Step 6: Preheat the oven to 325°F (160°C) and line a baking sheet with a silicone mat or parchment paper.
7. Step 7: Using a spoon and spatula, drop the dough into 15 rounded scoops on the prepared sheet. Flatten each cookie to about ⅜ inch thick.
8. Step 8: Bake for 7–10 minutes until set but not browned. Let the cookies cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.

Tips & Variations

• For a dairy-free option, substitute coconut oil for butter and use your favorite plant-based milk instead of nonfat milk.
• Add chopped nuts or raisins to the dough for extra texture and flavor.
• Make the cookies smaller for bite-sized snacks or larger for a more filling breakfast treat.
• Chilling the dough is key to preventing the cookies from spreading too much during baking.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 1 month. To reheat, warm gently in the microwave for 10-15 seconds or let them come to room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular oats instead of instant oats?

Yes, but regular oats may result in a chewier texture and may require a slightly longer baking time. For best results, you can pulse regular oats in a food processor to mimic the texture of instant oats.

Can I make these cookies vegan?

Yes. Use coconut oil instead of butter, replace the egg white with a flax or chia egg (1 tbsp ground flax/chia mixed with 3 tbsp water), and use a plant-based milk to keep the recipe vegan.

Healthy Gingerbread Oatmeal Breakfast Cookies Recipe

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★★★★★

4.7 from 137 reviews

These Healthy Gingerbread Oatmeal Breakfast Cookies are a wholesome and delicious way to start your day with a festive twist. Packed with warm spices like ginger, cinnamon, and cloves, combined with nutrient-rich oats and whole wheat flour, these cookies are lightly sweetened with molasses and made healthier by using nonfat milk and egg whites. Perfect as a quick breakfast or a nourishing snack, they are easy to make and perfect for the holiday season or any time you crave cozy flavors.

• Author: Caleb
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 50 minutes
• Yield: 15 cookies 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

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

1. Prepare Dry Ingredients: In a medium bowl, whisk together the instant oats, whole wheat or gluten-free flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt until evenly combined.
2. Mix Wet Ingredients: In a separate bowl, whisk the melted and slightly cooled butter or coconut oil with the large egg white and vanilla extract until thoroughly combined. Then stir in the molasses followed by the nonfat milk.
3. Combine Mixtures: Add the dry oat and flour mixture into the wet ingredients bowl. Stir gently until just incorporated to avoid overmixing, which can toughen the cookies.
4. Chill Dough: Cover the cookie dough and chill in the refrigerator for 30 minutes to help firm up the dough for easier shaping and to enhance the flavors.
5. 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 and ensure even baking.
6. Shape Cookies: Using a spoon and spatula, scoop 15 rounded portions of dough onto the prepared baking sheet. Flatten each cookie to approximately ⅜ inch thick using a spatula for even cooking.
7. Bake: Place the baking sheet in the preheated oven and bake the cookies for 7 to 10 minutes until they are set and lightly golden around the edges.
8. Cool: Allow the cookies to cool on the baking sheet for 10 minutes to firm up further before transferring them onto a wire rack to cool completely. This prevents breakage and ensures the perfect texture.

Notes

• Use gluten-free oats and gluten-free flour to make this recipe gluten-free.
• You can substitute unsalted butter with coconut oil for a dairy-free version.
• Ensure egg whites and milk are at room temperature for better mixing and texture.
• Chilling the dough helps prevent spreading during baking and improves flavor development.
• Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.

Keywords: Gingerbread cookies,Oatmeal breakfast cookies,Healthy breakfast cookies,Low fat gingerbread,Holiday breakfast,Whole wheat cookies,Gluten-free option