Gingerbread Oatmeal Breakfast Cookies Recipe

BySarah
Jump to Recipe· 4.5 from 26 reviews

Let me share with you a cozy, wholesome treat that’s become my go-to morning pick-me-up: Gingerbread Oatmeal Breakfast Cookies Recipe. These cookies are soft, chewy, and bursting with that warm gingerbread spice we all crave during chilly mornings. Plus, they’re perfectly portioned for a quick breakfast on the run or a snack with your coffee. Trust me, once you try these, they’ll become a staple in your kitchen too!

💛

Why This Recipe Works

  • Perfect Texture: Combining instant oats with whole wheat flour creates cookies that are soft and chewy, never dry or crumbly.
  • Balanced Spices: The ginger, cinnamon, nutmeg, and cloves mingle to deliver authentic gingerbread warmth without overpowering sweetness.
  • Breakfast-Friendly Sweetness: These cookies aren’t dessert-sweet, making them suitable for starting your day energized but not overloaded with sugar.
  • Easy Prep and Versatile: Minimal ingredients and simple steps mean you can whip up a batch any day, with plenty of room for customization.
Gingerbread Oatmeal Breakfast Cookies, gingerbread breakfast cookies, healthy oatmeal cookies, cozy morning treats, chewy gingerbread cookies - A close-up of five round, textured oatmeal cookies with a dark golden brown color, slightly rough surface showing oat pieces, arranged loosely on a white marbled tray, with some crumbs scattered around. The front cookie is in sharp focus, and the others gently blur into the background, creating depth. Photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

This Gingerbread Oatmeal Breakfast Cookies Recipe walks the perfect line between wholesome and indulgent. Each ingredient plays a vital role in giving you that cozy gingerbread vibe, while keeping the cookie balanced and easy to enjoy every morning.

Gingerbread Oatmeal Breakfast Cookies, gingerbread breakfast cookies, healthy oatmeal cookies, cozy morning treats, chewy gingerbread cookies - Flat lay of a small pile of light tan instant oats, a mound of whole wheat flour with a slightly coarse texture, a neatly arranged selection of ground spices including ginger, cinnamon, nutmeg, and cloves in tiny white ceramic bowls, a small white bowl with melted golden butter, one large whole egg with a clean shell, a small white bowl of dark glossy molasses, a small white bowl of fresh white nonfat milk, all placed symmetrically on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Instant oats: These break down just enough during baking to create chewy yet tender bites—plus, they’re quick to work with—no soaking needed.
  • Whole wheat flour or gluten-free flour: Adds a nutty depth and wholesome body; measuring it carefully keeps cookies soft, not cakey.
  • Baking powder: Gives a light lift without making cookies puff up or spread too much.
  • Ground ginger, cinnamon, nutmeg, cloves: This classic spice blend delivers the iconic gingerbread flavor that’s warm and inviting.
  • Unsalted butter or coconut oil: Provides richness and moisture; I like coconut oil for a dairy-free twist.
  • Egg white: Keeps the cookies light and helps bind ingredients without extra fat.
  • Vanilla extract: Smooths and rounds out the spice notes.
  • Molasses: The star of the show—gives that authentic gingerbread depth and subtle sweetness.
  • Nonfat milk: Keeps the dough moist; you can swap plant-based milks if needed.
📝
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love that this Gingerbread Oatmeal Breakfast Cookies Recipe lets you play around with flavors and textures without losing its cozy charm. Whether you want to dial up the spices for a kick or swap ingredients for dietary needs, these cookies adapt beautifully.

  • Spicier Gingerbread: When I feel like really embracing the gingerbread season, I add an extra half teaspoon of ground ginger. It gives the cookies a lovely warmth, perfect with your morning coffee.
  • Sweetness Swap: Instead of molasses alone, sometimes I mix in a bit of maple syrup, especially if I want a sweeter touch without going full dessert level.
  • Dairy-Free Version: Coconut oil and your favorite plant milk work great here—I always keep these ingredients on hand for friends who prefer dairy-free treats.
  • Whole Egg Option: If you want richer cookies, swap the egg white for a whole egg and reduce milk slightly; it makes a slightly denser, more satisfying cookie.

Step-by-Step: How I Make Gingerbread Oatmeal Breakfast Cookies Recipe

Step 1: Mix the Dry Ingredients

Start by whisking together the oats, flour, baking powder, and all those aromatic spices in a medium bowl. This is where the gingerbread magic begins, and mixing the dry ingredients first ensures even flavor throughout the dough. Make sure to measure your flour and oats carefully—too much can dry out the cookies, which nobody wants!

Step 2: Whisk the Wet Ingredients

In another bowl, whisk together the melted butter (or coconut oil), egg white, and vanilla extract. Once they’re nice and combined, stir in the molasses and then the milk. These wet ingredients bring moisture and richness without overloading on sugar. It’s important your molasses and milk are at room temperature so the butter doesn’t seize up when mixed.

Step 3: Bring It All Together and Chill

Pour the dry mixture into the wet and stir gently until just combined—overmixing can make the cookies tough. Then, pop your dough into the fridge for 30 minutes. Yes, waiting is hard, but chilling helps the cookies hold their shape and meld the flavors beautifully.

Step 4: Bake to Chewy Perfection

Preheat your oven to 325°F and line a baking sheet with parchment or a silicone mat. Spoon out 15 rounded scoops of dough, flatten each to about ⅜ inch thick, and bake for 7–10 minutes. You’ll notice these cookies don’t spread, so don’t worry if they look exactly like they did going in! Pull them when the centers are still a bit soft; they’ll firm up during the 10-minute rest on the pan.

💡

Pro Tips for Making Gingerbread Oatmeal Breakfast Cookies Recipe

  • Measure Flours Precisely: Using a kitchen scale ensures your ratios are spot-on, preventing dry or cakey cookies.
  • Room Temperature Ingredients: Always bring milk, molasses, and eggs to room temp for smooth mixing and consistent texture.
  • Don’t Overbake: Pull cookies out just as centers look soft; residual heat finishes them perfectly chewy without drying.
  • Chill the Dough: This step prevents spread and lets the flavors harmonize—it makes all the difference!

How to Serve Gingerbread Oatmeal Breakfast Cookies Recipe

Gingerbread Oatmeal Breakfast Cookies, gingerbread breakfast cookies, healthy oatmeal cookies, cozy morning treats, chewy gingerbread cookies - A stack of five textured brown oat cookies with visible oats throughout, placed in the center of a silver baking tray on a white marbled surface, with one more cookie lying flat to the left in the background and soft natural light casting gentle shadows that highlight the cookies' rough surface and thickness photo taken with an iphone --ar 2:3 --v 7

Garnishes

I like to top my cookies with a light sprinkle of powdered sugar when serving them at brunch—it adds a shabby-chic look that’s instantly festive. Sometimes I’ll pair them with a dab of cream cheese or almond butter to add a creamy layer and a bit more protein.

Side Dishes

Since these cookies are rich in oats and spice, I love pairing them with fresh fruit—like sliced apples or a handful of berries—to add a juicy contrast. A hot cup of chai tea or black coffee also complements the gingerbread spices beautifully.

Creative Ways to Present

For holiday gatherings, I arrange these cookies on a wooden tray alongside cinnamon sticks, star anise, and little bowls of nut butters. It feels cozy and inviting, like the cookie version of a warm hug. Gift-wrapping batches tied with twine and a sprig of fresh rosemary always impress friends too.

Make Ahead and Storage

Storing Leftovers

Store your Gingerbread Oatmeal Breakfast Cookies in an airtight container at room temperature for a couple of days—that way they stay soft. If you want them to last longer, popping them in the fridge extends their life up to a week. Just bring to room temp before enjoying.

Freezing

I freeze these cookies all the time! Once fully cooled, I place them in a single layer in a freezer-safe bag or container. When I’m ready, they thaw quickly on the counter or can be gently warmed in the microwave for 20 seconds to get that fresh-baked vibe back.

Reheating

To reheat leftovers, I pop the cookies onto a baking sheet and warm them in a 325°F oven for 5 minutes. This method helps restore the cookie’s soft, chewy texture without drying them out like a microwave tends to do.

FAQs

  1. Can I make these Gingerbread Oatmeal Breakfast Cookies gluten-free?

    Absolutely! Use certified gluten-free instant oats and substitute gluten-free flour blends for whole wheat flour. I often recommend blends with millet, tapioca, and brown rice flour plus xanthan gum to mimic the texture. Just be sure to measure carefully, as gluten-free flours can be more absorbent.

  2. What if I don’t have molasses? Can I substitute it?

    Molasses is crucial for that authentic gingerbread flavor, but if you can’t find it, pure maple syrup or honey are okay substitutes. Keep in mind the flavor will shift a bit sweeter and less spicy. Avoid blackstrap molasses, as it’s too bitter for this recipe.

  3. Why do the cookies not spread during baking?

    Unlike many cookies, these rely on oats and whole wheat flour which hold their shape. The dough is chilled and lacks much fat for spreading, resulting in cookies that look the same before and after baking—just cooked through!

  4. Can I make these cookies ahead and freeze them?

    Yes! Bake and cool the cookies completely, then freeze in a sealed container. They thaw quickly and taste just as good as fresh. I keep a batch in the freezer for busy mornings and love how convenient that is.

  5. How sweet are these cookies?

    These breakfast cookies are mildly sweet—much like a breakfast muffin rather than a dessert cookie. If you prefer sweeter, try swapping some milk for maple syrup or honey, but remember it will change the flavor balance.

Final Thoughts

This Gingerbread Oatmeal Breakfast Cookies Recipe feels like a warm, cozy hug wrapped up in a bite. I’ve made these on hectic mornings, for holiday breakfasts with friends, and even just to enjoy with my afternoon tea. They’re dependable, delicious, and wholesome—a combination you don’t come across every day. I can’t wait for you to try these; I bet you’ll find yourself reaching for these cookies to start your day with a little extra joy, just like I do!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Gingerbread Oatmeal Breakfast Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 26 reviews
  • Author: Sarah
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 55 minutes
  • Yield: 15 cookies
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Fat
Print Recipe

Description

Healthy Gingerbread Oatmeal Breakfast Cookies are soft, chewy, and lightly spiced with traditional gingerbread flavors. Made with wholesome ingredients like instant oats, whole wheat flour, and molasses, these cookies are a nutritious and delicious way to start your day. They are easy to prepare, baked to perfection, and ideal for a grab-and-go breakfast or snack that isn’t overly sweet.

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

  1. Mix 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.
  2. Combine Wet Ingredients: In a separate bowl, whisk together the melted butter or coconut oil, egg white, and vanilla extract until thoroughly combined.
  3. Add Molasses and Milk: Stir the molasses into the wet mixture, then add the milk and stir until everything is incorporated evenly.
  4. Combine Wet and Dry Mixtures: Add the dry oat mixture to the wet ingredients, stirring gently until just incorporated to form the cookie dough.
  5. Chill Dough: Cover and chill the cookie dough in the refrigerator for 30 minutes to help it firm up and develop flavor.
  6. Preheat Oven: Preheat your oven to 325°F and line a baking sheet with a silicone baking mat or parchment paper for easy clean-up.
  7. Shape Cookies: Using a spoon and spatula, drop the cookie dough into 15 rounded scoops on the prepared baking sheet. Flatten each scoop to about ⅜-inch thick using a spatula.
  8. Bake: Bake the cookies at 325°F for 10 minutes or until the centers feel slightly soft and underdone but the edges are set.
  9. Cool Cookies: Let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely, allowing residual heat to finish the cooking.

Notes

  • Measure oats and flour accurately using a kitchen scale to avoid dry or cakey cookies.
  • These cookies are intentionally not very sweet; to sweeten, substitute some milk with pure maple syrup, honey, or agave and reduce milk accordingly.
  • For a spicier gingerbread flavor, increase ground ginger by ¼ to 1 teaspoon.
  • Cookies do not spread during baking and look similar before and after baking.
  • Do not over-bake; cookies should be slightly soft when removed from the oven.
  • Use instant oats (or quick-cooking oats); to make your own, pulse old-fashioned oats in a food processor until smaller.
  • Whole wheat flour alternatives include white whole wheat, pastry flour, all-purpose flour, or oat flour (measure carefully).
  • You can substitute 1 large whole egg for 1 egg white by reducing milk by ½ tablespoon.
  • Molasses is key for authentic gingerbread flavor; avoid blackstrap molasses as it is too bitter.
  • Dairy-free option: use coconut oil and dairy-free milk.
  • Gluten-free option: use certified gluten-free oats and flour or a gluten-free flour blend.
  • Store cookies in an airtight container at room temperature for a couple of days, refrigerated up to a week, or freeze after fully cooled.

Nutrition

  • Serving Size: 1 cookie
  • Calories: 90 kcal
  • Sugar: 4 g
  • Sodium: 70 mg
  • Fat: 2.5 g
  • Saturated Fat: 1 g
  • Unsaturated Fat: 1.3 g
  • Trans Fat: 0 g
  • Carbohydrates: 15 g
  • Fiber: 2 g
  • Protein: 2 g
  • Cholesterol: 5 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star