Healthy Gingerbread Oatmeal Breakfast Cookies Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
