Healthy Gingerbread Oatmeal Breakfast Cookies
A wholesome and delicious cookie filled with oats and warm spices, perfect for breakfast or holiday season.
Equipment
- medium bowl
- baking sheet
- Silicone baking mat or parchment paper
Ingredients
Dry Ingredients
- 1 cup instant oats gluten-free if necessary and measured correctly
- ¾ cup whole wheat flour or gluten-free flour measured correctly
- 1 ½ teaspoon baking powder
- 1 teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon salt
Wet Ingredients
- 1 ½ tablespoon unsalted butter or coconut oil, melted cooled slightly
- 1 large egg white room temperature
- 1 teaspoon vanilla extract
- ¼ cup molasses room temperature
- 5 tablespoon nonfat milk room temperature
Instructions
Preparation
- In a medium bowl, whisk together the oats, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. In a separate bowl, whisk together the butter or coconut oil, egg white, and vanilla until thoroughly combined. Stir in the molasses. Stir in the milk. Add in the oat mixture, and stir until just incorporated. Chill the cookie dough for 30 minutes.
- Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
- Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet. Flatten to ⅜”-thick using a spatula. Bake at 325°F for 7-10 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
Notes
Store leftover cookies in an airtight container. They’ll keep at room temperature for a couple of days or in the refrigerator for about a week.
Nutrition
Serving: 1cookieCalories: 120kcalCarbohydrates: 18gProtein: 3gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 100mgPotassium: 80mgFiber: 2gSugar: 5gVitamin A: 5IUCalcium: 2mgIron: 6mg
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