Description
These Healthy Gingerbread Oatmeal Breakfast Cookies are the perfect balance of hearty oats and warm spices, making them great for breakfast or as a wholesome snack. Packed with fiber, natural sweetness, and a festive gingerbread flavor, they’re a guilt-free treat you’ll love any time of day.
Ingredients
Scale
- 2 cups Rolled Oats
- 1 cup Whole Wheat Flour
- 1/2 cup Molasses
- 1/4 cup Coconut Oil, melted
- 1/4 cup Maple Syrup
- 1/4 cup Unsweetened Applesauce
- 1 large Egg, lightly beaten (or flax egg for vegan)
- 2 teaspoons Ground Ginger
- 1 teaspoon Ground Cinnamon
- 1/2 teaspoon Ground Cloves
- 1/4 teaspoon Ground Nutmeg
- 1/2 teaspoon Baking Soda
- 1/4 teaspoon Salt
- Optional: chopped walnuts, shredded coconut, or raisins
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large bowl, whisk together oats, flour, baking soda, salt, ginger, cinnamon, cloves, and nutmeg.
- In another bowl, mix melted coconut oil, molasses, maple syrup, applesauce, and egg (or flax egg).
- Pour wet ingredients into dry and stir until just combined. Do not overmix.
- Fold in optional mix-ins like walnuts, coconut, or raisins.
- Drop rounded tablespoons of dough onto the prepared sheet, leaving space between cookies.
- Bake for 12–15 minutes until edges are golden and centers set.
- Cool on baking sheet for a few minutes, then transfer to wire rack to cool completely.
- Enjoy warm or store for later.
Notes
These cookies are soft, chewy, and full of holiday spice. For a vegan version, substitute the egg with a flax egg. Store in an airtight container for up to 5 days or freeze for longer freshness.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Snack, Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 120
- Sugar: 6g
- Sodium: 80mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg