Gingerbread Oatmeal Breakfast Cookies offer a delightful twist on traditional breakfast options. These cookies blend the festive flavors of gingerbread with wholesome ingredients, creating a nutritious and satisfying start to your day. Packed with spices and texture, they’re perfect for busy mornings or as a healthy snack. Let’s get baking!

Why You’ll Love This Gingerbread Oatmeal Breakfast Cookies

These cookies are not just delicious but also incredibly nutritious. Here are a few reasons why you should try making them:

They are made with whole grain gingerbread cookies, providing fiber and essential nutrients.
Each cookie is under 100 calories, making them a healthy option for breakfast.
They are gluten-free gingerbread oatmeal cookies if you use the right flour.
Rich in spices, they deliver a cozy flavor that’s perfect for the fall and winter seasons.
These cookies are quick to make, taking only about 55 minutes from start to finish.
They can be customized with various add-ins, like nuts or seeds, for added nutrition.
Great for meal prep, you can make a batch on the weekend for quick breakfasts during the week.

Ingredients for Gingerbread Oatmeal Breakfast Cookies

Gather these items:

1 cup instant oats (can be gluten-free)
1 cup whole wheat flour (substitute with gluten-free or all-purpose flour if needed)
1 teaspoon baking powder
1 teaspoon ground ginger (adjust quantity for stronger flavor)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg (optional but recommended)
½ teaspoon ground cloves (optional)
¼ teaspoon salt (essential even with salted butter)
½ cup unsalted butter or coconut oil (melted)
1 large egg white (or a whole egg with adjustments)
1 teaspoon vanilla extract
¼ cup unsulfured molasses (do not substitute with blackstrap)
¼ cup nonfat milk (or any milk substitute)
1 cup chocolate chips (dark or dairy-free recommended)
1 cup dried fruits (raisins or cranberries work well)

How to Make Gingerbread Oatmeal Breakfast Cookies Step-by-Step

Step 1: In a large mixing bowl, whisk together the dry ingredients including oats, flour, baking powder, spices, and salt.
Step 2: In a separate bowl, melt the butter or coconut oil, let it cool, then add egg white, vanilla extract, and molasses.
Step 3: Gradually stir in the nonfat milk until smooth, then combine with the dry mixture until just mixed.
Step 4: Cover the dough with plastic wrap and refrigerate for about 30 minutes.
Step 5: Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
Step 6: After chilling, scoop 15 mounds of dough onto the baking sheet, flattening them slightly.
Step 7: Bake for 7-10 minutes until centers feel soft, then cool on the baking sheet for about 10 minutes.

Pro Tips for the Perfect Gingerbread Oatmeal Breakfast Cookies

Keep these in mind:

For chewy gingerbread oatmeal cookies, ensure not to overbake them.
Use a cookie scoop for uniform mounds to ensure even baking.
Experiment with spices to find your perfect ginger flavor balance.
These cookies can be frozen for easy future breakfasts.

Best Ways to Serve Gingerbread Oatmeal Breakfast Cookies

Here are some creative serving ideas:

Pair them with a glass of milk for a wholesome breakfast.
Serve with yogurt and fresh fruits for a nutritious treat.
Enjoy them as a quick snack on the go or with your coffee.

How to Store and Reheat Gingerbread Oatmeal Breakfast Cookies

To keep your cookies fresh:

Store in an airtight container at room temperature for up to a week.
For longer storage, freeze them in a zip-top bag.
Reheat in the microwave for a few seconds for a warm treat.

Frequently Asked Questions About Gingerbread Oatmeal Breakfast Cookies

What’s the secret to perfect Gingerbread Oatmeal Breakfast Cookies?

The secret lies in the balance of spices and not overbaking them. For that perfect chewy texture, keep an eye on the baking time, ensuring they remain soft in the center.

Can I make Gingerbread Oatmeal Breakfast Cookies ahead of time?

Absolutely! You can prepare the dough in advance and refrigerate it. This allows for quick baking whenever you want fresh cookies.

How do I avoid common mistakes with Gingerbread Oatmeal Breakfast Cookies?

To prevent mistakes, measure your ingredients accurately and do not skip the chilling step. This helps the cookies maintain their shape while baking.

Variations of Gingerbread Oatmeal Breakfast Cookies You Can Try

Here are a few variations to consider:

For a vegan gingerbread oatmeal cookies option, substitute the egg white with flaxseed meal.
Use a mix of dried fruits for a festive twist.
Experiment with different types of flour for unique flavors and textures.

Delicious Gingerbread Oatmeal Breakfast Cookies Recipe - Gingerbread Oatmeal Breakfast Cookies - main visual representation

For more delicious recipes, check out our breakfast category for inspiration. You can also learn about easy cinnamon rolls that pair perfectly with these cookies. If you’re interested in healthy snacks, our veggie burgers are a great option!

Delicious Gingerbread Oatmeal Breakfast Cookies Recipe

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Cozy Gingerbread Oatmeal Breakfast Cookies offer a healthy twist on traditional baking, combining festive flavors with wholesome ingredients.

Author: Emily
Prep Time: 25 minutes
Cook Time: 10 minutes
Total Time: 55 minutes
Yield: 15 cookies 1x
Category: Breakfast
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

1 cup instant oats (can be gluten-free)
1 cup whole wheat flour (substitute with gluten-free or all-purpose flour if needed)
1 teaspoon baking powder
1 teaspoon ground ginger (adjust quantity for stronger flavor)
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg (optional but recommended)
½ teaspoon ground cloves (optional)
¼ teaspoon salt (essential even with salted butter)
½ cup unsalted butter or coconut oil (melted)
1 large egg white (or a whole egg with adjustments)
1 teaspoon vanilla extract
¼ cup unsulfured molasses (do not substitute with blackstrap)
¼ cup nonfat milk (or any milk substitute)
1 cup chocolate chips (dark or dairy-free recommended)
1 cup dried fruits (raisins or cranberries work well)

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Instructions

In a large mixing bowl, whisk together the dry ingredients including oats, flour, baking powder, spices, and salt.
In a separate bowl, melt the butter or coconut oil, let it cool, then add egg white, vanilla extract, and molasses.
Gradually stir in the nonfat milk until smooth, then combine with the dry mixture until just mixed.
Cover the dough with plastic wrap and refrigerate for about 30 minutes.
Preheat the oven to 325°F (163°C) and line a baking sheet with parchment paper.
After chilling, scoop 15 mounds of dough onto the baking sheet, flattening them slightly.
Bake for 7-10 minutes until centers feel soft, then cool on the baking sheet for about 10 minutes.