Healthy Gingerbread Oatmeal Breakfast Cookies Recipe
These Healthy Gingerbread Oatmeal Breakfast Cookies are a wholesome and delicious way to start your day. Packed with warming spices like ginger, cinnamon, nutmeg, and cloves, combined with fibrous oats and whole wheat flour, these cookies are lightly sweetened with molasses and made with simple, nutritious ingredients. Perfect for breakfast on-the-go or a cozy snack, they offer a nutritious twist on the classic gingerbread flavor while being low in fat and sugar.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 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 oats, whole wheat or gluten-free flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt until evenly combined to ensure the spices and leavening are well distributed.
- Mix Wet Ingredients: In a separate bowl, whisk the melted and slightly cooled unsalted butter or coconut oil with the large egg white and vanilla extract until thoroughly combined, creating a smooth mixture to bind the dough.
- Add Molasses and Milk: Stir the molasses into the wet mixture followed by the nonfat milk, both at room temperature, mixing well for a consistent liquid base for the cookie dough.
- Combine Wet and Dry Mixtures: Add the oat and flour mixture to the wet ingredients and gently stir until just incorporated to avoid overmixing, which would make the cookies tough.
- Chill the Dough: Chill the cookie dough in the refrigerator for 30 minutes, which helps firm up the dough and improves cookie texture during baking.
- Preheat the Oven: Preheat the oven to 325°F (163°C) and line a baking sheet with a silicone baking mat or parchment paper for non-stick baking and easy cleanup.
- Form Cookies: Using a spoon and spatula, drop the cookie dough into 15 rounded scoops spaced evenly on the prepared baking sheet. Flatten each scoop to about ⅜-inch thickness using the spatula to ensure even baking.
- Bake: Bake the cookies at 325°F for 7 to 10 minutes until they are set and lightly browned on the edges, indicating they are cooked through but still moist inside.
- Cool: Allow the cookies to cool on the baking pan for 10 minutes before transferring them to a wire rack to cool completely, preventing breakage and allowing the flavors to settle.
Notes
- Use gluten-free oats and flour to make this recipe gluten-free if necessary.
- Ensure all wet ingredients are at room temperature for better mixing and texture.
- Do not overmix the dough to keep the cookies tender.
- Molasses adds classic gingerbread flavor and a bit of moisture; substitute with honey or maple syrup for a different sweetness profile but expect changes in texture.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Keywords: healthy gingerbread cookies, oatmeal breakfast cookies, low fat breakfast cookie, gluten-free gingerbread, molasses cookies, healthy holiday breakfast
