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Gingerbread Oatmeal

Warm and Chewy Gingerbread Oatmeal Cookies to Brighten Mornings

These Gingerbread Oatmeal Cookies are a healthy, festive breakfast option, combining nutritious oats with warming spices.
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Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 cookies
Course: Breakfast
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Instant Oats Substitute with processed old-fashioned oats if needed.
  • 1 cup Whole Wheat Flour Use gluten-free flour for a celiac-friendly option.
  • 1 teaspoon Baking Powder Essential for lifting the cookies.
  • 1 teaspoon Ground Ginger Increase for spicier cookies.
  • 1 teaspoon Cinnamon Enhances the comforting flavor.
  • 1/2 teaspoon Nutmeg Adds warmth to the mix.
  • 1/2 teaspoon Cloves Complements the ginger.
  • 1/4 teaspoon Salt Boosts the overall taste.
For Moisture and Binding
  • 1/2 cup Unsalted Butter or Coconut Oil Choose coconut oil for a dairy-free alternative.
  • 1 large Egg White Substitute with a flax egg for a vegan option.
  • 1/4 cup Molasses Can be swapped with maple syrup.
  • 1/4 cup Nonfat Milk Any milk type works.

Equipment

  • Mixing Bowl
  • Whisk
  • Saucepan
  • Spatula
  • Baking sheet
  • Parchment paper
  • refrigerator
  • Oven

Method
 

Step-by-Step Instructions
  1. In a large mixing bowl, whisk together the instant oats, whole wheat flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt.
  2. In a small saucepan, melt the unsalted butter or coconut oil over low heat. Transfer to a bowl and whisk in the egg white, vanilla extract, molasses, and nonfat milk until smooth.
  3. Gently pour the wet mixture into the bowl with the dry ingredients. Stir until just combined.
  4. Cover the dough with plastic wrap and refrigerate for about 30 minutes.
  5. Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
  6. Scoop out mounds of dough and place them on the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 7 to 10 minutes until the edges are set and lightly golden.
  8. Let the cookies cool on the baking sheet for about 10 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 17gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1.5gSodium: 80mgPotassium: 70mgFiber: 2gSugar: 5gCalcium: 2mgIron: 4mg

Notes

For best results, follow the expert tips on accurate measurements, chilling the dough, and monitoring baking times.

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