Healthy Gingerbread Oatmeal Breakfast Cookies
Start your day with healthy gingerbread oatmeal breakfast cookies! Chewy, cozy, and easy to make—perfect for any morning rush!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 15 servings 1x
- Category: Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 cup (100g) instant oats
- 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
- 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
- 5 tbsp (75mL) nonfat milk (room temperature)
Instructions
- In a medium bowl, whisk together the oats, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
- In another bowl, whisk together the melted butter or coconut oil, egg white, and vanilla until fully combined.
- Stir in the molasses followed by the nonfat milk.
- Gradually add the oat mixture to the wet ingredients and stir until just incorporated.
- Chill the cookie dough in the refrigerator for 30 minutes.
- Preheat your oven to 325°F (163°C).
- Line a baking sheet with a silicone baking mat or parchment paper to prevent sticking.
- Using a spoon and spatula, drop rounded scoops of cookie dough onto the prepared sheet—aim for about 15 scoops total.
- Flatten each scoop to approximately ⅜” thick using your spatula.
- Bake at 325°F for 7-10 minutes until lightly golden brown around the edges.
- Allow cookies to cool on the pan for 10 minutes before transferring them to a wire rack.
Nutrition
- Serving Size: 1 cookie (30g)
- Calories: 80
- Sugar: 4g
- Sodium: 50mg
- Fat: 3g
- Saturated Fat: 1g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg