Healthy Gingerbread Oatmeal Breakfast Cookies
These healthy gingerbread oatmeal breakfast cookies are soft, lightly spiced, and naturally sweetened with molasses. Made with whole grains and warm holiday spices, they’re a nourishing grab-and-go option for busy mornings. They have the cozy flavor of classic gingerbread in a lighter, wholesome cookie form.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 22 minutes
- Yield: 8 cookies
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
For the Base
1 cup (100 g) instant oats
3/4 cup (90 g) whole wheat flour or gluten-free flour
1 1/2 teaspoons baking powder
For the Spices
1 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 teaspoon salt
For Binding and Flavoring
1 1/2 tablespoons (21 g) unsalted butter or coconut oil, melted and slightly cooled
1 large egg white, room temperature
1 teaspoon vanilla extract
1/4 cup (60 mL) molasses
5 tablespoons (75 mL) nonfat milk, room temperature
Instructions
- Preheat the oven to 325°F (165°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, whisk together the instant oats, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
- In a separate bowl, whisk together the melted butter or coconut oil, egg white, and vanilla extract until combined.
- Stir in the molasses and milk until smooth.
- Add the dry ingredients to the wet ingredients and gently mix until just combined. Do not overmix. The dough will be soft and slightly thick.
- Scoop the dough onto the prepared baking sheet, using about 2 tablespoons per cookie. Flatten slightly with the back of a spoon since they do not spread much while baking.
- Bake for 10 to 13 minutes, or until the centers are set and the edges are lightly firm.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Nutrition
- Calories: Approximately 110 kcal per cookie