Gingerbread Oatmeal Breakfast Cookies Recipe
If you love a cozy breakfast that’s packed with flavor, a bit of spice, and a texture that’s both soft and chewy, then you’re in for a real treat with this Gingerbread Oatmeal Breakfast Cookies Recipe. I’ve been making this recipe for years, especially during the chilly months, and trust me, it’s the perfect morning pick-me-up that tastes as indulgent as a treat but is totally wholesome. Whether you’re on the go or just craving something hearty with your coffee, these cookies deliver every time.
Why This Recipe Works
- Balanced Spice Blend: The combination of ginger, cinnamon, nutmeg, and cloves creates that unmistakable gingerbread flavor without overwhelming sweetness.
- Perfect Texture: Using instant oats and carefully measured flour gives the cookies a soft, chewy bite—no dryness or crumbliness here.
- Simple Ingredients: With common kitchen staples and easy substitutions, this recipe fits smoothly into your routine.
- Make-Ahead Friendly: These cookies freeze and reheat beautifully, making breakfast prep effortless on busy mornings.
Ingredients & Why They Work
The ingredients in this Gingerbread Oatmeal Breakfast Cookies Recipe were thoughtfully selected to marry flavor and nutrition. Instant oats provide a tender chew while whole wheat flour gives body and slight earthiness. Molasses offers that true gingerbread aroma. I always grab room-temperature milk and molasses for a smoother mix. Here’s a quick rundown on each star player in this recipe:
- Instant Oats: They soften quickly, lending the right texture without becoming mushy like old-fashioned oats might.
- Whole Wheat Flour: Adds heartiness and nutrition; swapping for gluten-free flour works too if you need that option.
- Baking Powder: Provides just enough lift to keep these cookies tender without fluffiness.
- Ground Ginger: The signature spice that punches up the gingerbread flavor—feel free to tweak up or down.
- Cinnamon, Nutmeg, & Cloves: Classic warm spices that compliment the ginger perfectly.
- Unsalted Butter or Coconut Oil: Melted for easy mixing and a slight richness; coconut oil makes it dairy-free.
- Egg White: Binds the ingredients while keeping cookies light; whole egg can be used with minor milk adjustments.
- Vanilla Extract: Adds depth and rounds out the spices beautifully.
- Molasses: The must-have ingredient that gives these cookies their authentic gingerbread taste and color.
- Nonfat Milk: Keeps the dough moist; can be swapped for any milk alternative.
Make It Your Way
One of the things I love about this Gingerbread Oatmeal Breakfast Cookies Recipe is how flexible it is. Sometimes, I jazz them up with a handful of chopped nuts or add dried cranberries for a tart bite. Feel free to play around with add-ins or spice levels to make these your personal morning favorite.
- Spicier Version: I once increased the ginger by an extra teaspoon for a zesty kick—perfect for those who love a bit of heat with their sweetness.
- Whole Egg Swap: If you prefer, swap out the egg white for a whole egg and reduce milk slightly; it adds richness without changing the texture much.
- Gluten-Free Adaptation: Using certified gluten-free oats and a blend of gluten-free flours worked perfectly for a friend with allergies.
- Dairy-Free Option: Coconut oil and coconut milk substitute well, keeping the cookies moist and buttery without dairy.
Step-by-Step: How I Make Gingerbread Oatmeal Breakfast Cookies Recipe
Step 1: Mix the Dry Ingredients
Start by whisking together the instant oats, whole wheat flour, baking powder, and warm spices like ginger, cinnamon, nutmeg, cloves, plus salt. This ensures the spices are evenly distributed and you won’t get any unpleasant pockets of flavor.
Step 2: Combine the Wet Ingredients
In a separate bowl, whisk your melted butter or coconut oil with the egg white and vanilla extract. Once smooth, stir in the molasses—make sure it’s at room temperature so it mixes evenly—then add the milk and whisk again until combined.
Step 3: Bring It All Together and Chill
Add the dry ingredient mix to your wet ingredients and stir gently until barely combined. Don’t overmix—this keeps the texture soft and chewy. Then cover and chill the dough for about 30 minutes; this step is key for shaping and helps the flavors meld beautifully.
Step 4: Shape and Bake
Preheat your oven to 325°F and line a baking sheet with parchment or a silicone mat. Using a spoon and spatula, drop 15 even scoops of dough spaced apart, then gently flatten each to about ⅜ inch thick. Bake for 7 to 10 minutes—you want the centers to still feel a little soft when you pull them out because they’ll firm up as they cool.
Step 5: Cool and Enjoy
Let the cookies cool on the pan for 10 minutes before transferring to a wire rack. I find this step crucial—it finishes the cooking gently for tender centers. Then grab your favorite mug and dig in!
Tips from My Kitchen
- Measure Ingredients Precisely: I always use a kitchen scale for the oats and flour — too much flour dries out the cookies.
- Don’t Skip Chilling: Chilling the dough makes shaping easier and enhances flavor.
- Watch Your Bake Time Closely: Take them out when centers feel slightly soft to avoid dry cookies.
- Use Room-Temperature Ingredients: Especially molasses and milk, to ensure even mixing and gentle texture.
How to Serve Gingerbread Oatmeal Breakfast Cookies Recipe
Garnishes
I love dusting my cookies lightly with a pinch of powdered sugar or adding a dollop of Greek yogurt on the side for some creaminess. Sometimes, a little smear of nut butter also amps up the protein and tastes amazing.
Side Dishes
Pair these cookies with a hot cup of chai tea or coffee for that cozy vibe. Fresh fruit, like sliced apples or pears, also complements the spices wonderfully and rounds out your meal.
Creative Ways to Present
For holiday brunches, I arrange these cookies on a rustic wooden board with small bowls of jam, honey, and cream cheese. Garnishing with sprigs of fresh rosemary or cinnamon sticks makes the spread festive and inviting—a hit every time!
Make Ahead and Storage
Storing Leftovers
I store any leftover cookies in an airtight container at room temperature if I plan to eat them within a couple of days. For longer freshness, refrigerating them extends their life to about a week, and they remain soft if sealed well.
Freezing
These gingerbread oatmeal breakfast cookies freeze like a dream. I separate them with parchment paper in a freezer-safe container so they don’t stick together. When I’m ready, I pull out a few to thaw overnight in the fridge.
Reheating
To warm them up, I pop the cookies in the microwave for about 15-20 seconds or in a warm oven for 5 minutes. This revives that fresh-baked softness and flavor without drying them out.
FAQs
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Can I use old-fashioned oats instead of instant oats for this recipe?
You can, but I recommend pulsing old-fashioned oats in a food processor 10-12 times until they’re chopped down to about an eighth of their size. This mimics instant oats and keeps your cookie texture soft and chewy instead of dense.
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Is it okay to substitute the molasses with honey or maple syrup?
While molasses is essential for that authentic gingerbread flavor, if you can’t find any, pure maple syrup or honey can work. Keep in mind the flavor will change, and liquid volume adjustments may be needed to maintain the dough’s consistency.
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How do I ensure my cookies don’t dry out?
Measure your oats and flour carefully—too much dry ingredient is the main culprit. Also, avoid over-baking; pulling cookies while centers are still soft and letting them rest on the pan help keep them moist.
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Can I make this recipe vegan?
You can! Use coconut oil in place of butter, your favorite plant-based milk instead of dairy milk, and swap the egg white for a flaxseed egg or a commercial egg replacer for binding.
Final Thoughts
This Gingerbread Oatmeal Breakfast Cookies Recipe holds a special spot in my kitchen because it’s both comforting and practical—a real easy treasure when mornings get busy. Sharing it with friends always sparks new ideas, and I’m sure once you try it, you’ll love it as much as I do. So go ahead, bake a batch, savor the cozy spices, and start your day with a little homemade magic.
Print
Gingerbread Oatmeal Breakfast Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 50 minutes
- Yield: 15 cookies
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Fat
Description
These Healthy Gingerbread Oatmeal Breakfast Cookies are soft, chewy, and packed with warming spices. Made with wholesome ingredients like instant oats, whole wheat flour, and molasses, they offer a mildly sweet and nutritious start to your day. Perfect for a grab-and-go breakfast or a wholesome snack, these cookies balance classic gingerbread flavors with a healthy twist.
Ingredients
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
- Mix dry ingredients: In a medium bowl, whisk together the oats, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt until well combined.
- Combine wet ingredients: In a separate bowl, whisk together the melted and cooled butter or coconut oil, egg white, and vanilla extract until thoroughly combined. Stir in the molasses and then the nonfat milk until smooth.
- Combine wet and dry: Add the dry oat mixture to the wet ingredients and stir until just incorporated. Avoid overmixing to keep the cookies tender.
- Chill the dough: Cover and chill the cookie dough in the refrigerator for 30 minutes to firm it up and enhance the flavors.
- Prepare for baking: Preheat the oven to 325°F. Line a baking sheet with a silicone baking mat or parchment paper.
- Shape cookies: Using a spoon and spatula, drop the chilled cookie dough into 15 rounded scoops on the prepared baking sheet. Flatten each to about ⅜ inch thickness using a spatula.
- Bake the cookies: Bake at 325°F for 10 minutes, or until the centers are slightly soft and not fully set. Do not overbake as the residual heat will continue cooking the cookies after removal.
- Cool: Let the cookies cool on the pan for 10 minutes before transferring them to a wire rack to cool completely.
Notes
- Important measuring note: Measure oats and flour accurately using a kitchen scale to avoid dry, cakey cookies.
- These cookies are mildly sweet; for a sweeter cookie, substitute part of the milk with pure maple syrup, honey, or agave.
- To increase gingerbread spiciness, add ¼ to 1 teaspoon more ground ginger.
- The cookies do not spread much during baking; expect them to look similar before and after.
- Remove cookies from oven when centers are still slightly underdone; they firm up while cooling.
- Instant oats are quick-cooking oats; if unavailable, pulse rolled oats in a food processor to reduce size.
- Whole wheat flour can be swapped with white whole wheat, whole wheat pastry, all-purpose, or oat flour (gluten-free if needed).
- Egg white can be substituted with a whole egg, reducing the milk by ½ tablespoon to compensate.
- Molasses is key for authentic gingerbread flavor; avoid blackstrap molasses due to bitterness.
- For dairy-free options, use coconut oil or vegan butter and substitute nonfat milk with dairy-free milk.
- For gluten-free version, use certified gluten-free oats and flour blends or a gluten-free flour mix with millet flour, tapioca flour, brown rice flour, and xanthan gum.
- Store cookies in an airtight container; they keep for a few days at room temperature, up to a week refrigerated, and freeze well.
Nutrition
- Serving Size: 1 cookie
- Calories: 100 kcal
- Sugar: 5 g
- Sodium: 90 mg
- Fat: 2 g
- Saturated Fat: 0.8 g
- Unsaturated Fat: 1 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 5 mg
