Description
These healthy gingerbread oatmeal breakfast cookies are soft, spiced, and naturally sweetened with maple syrup and molasses. A wholesome, festive grab-and-go breakfast for the holidays or chilly winter mornings!
Ingredients
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1 1/2 cups old-fashioned oats
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3/4 cup whole wheat flour (or gluten-free flour blend)
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1 1/2 teaspoons ground cinnamon
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1 teaspoon ground ginger
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1/4 teaspoon ground cloves
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1/4 teaspoon baking soda
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1/4 teaspoon salt
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1/4 cup unsweetened applesauce
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2 tablespoons melted coconut oil
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1/4 cup molasses
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1/4 cup maple syrup or honey
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1 teaspoon vanilla extract
Instructions
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Preheat Oven: Preheat to 325°F (165°C) and line a baking sheet with parchment.
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Mix Dry Ingredients: In a large bowl, stir together oats, flour, cinnamon, ginger, cloves, baking soda, and salt.
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Mix Wet Ingredients: In another bowl, whisk applesauce, coconut oil, molasses, maple syrup or honey, and vanilla until smooth.
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Combine: Pour wet mixture into dry and stir until evenly mixed.
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Form Cookies: Scoop about 2 tablespoons per cookie onto the baking sheet, flatten slightly.
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Bake: Bake 10–12 minutes or until edges are set. Cool 5 minutes on sheet, then transfer to a rack.
Notes
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For added texture, mix in chopped nuts or raisins.
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Make them gluten-free with certified oats and a gluten-free flour blend.
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Great for holiday prep—freeze and thaw as needed!
- Prep Time: 20 minutes
- Cook Time: 10minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
