Throughout my childhood, our Christmas mornings followed a very similar pattern. My brother and I waited in his room in the dark, watching the wooden Arthur-themed clock on his nightstand like two eagle-eyed hawks. The moment it reached 6 am, we burst through the door and ran to the brick fireplace in the family room, eager to see what Santa had nestled inside of our bright red hand-sewn stockings.
Because we weren’t allowed to touch anything until the adults woke up — only look with our eyes! — we rushed to our parents’ room next to wake them up. In hindsight, the way they cheerfully greeted us as soon as we pushed open the door probably should’ve been a clue that our noisy race down the hallway a few moments earlier had already achieved that…
Once the adults gathered around the tree, steaming mugs of coffee in Dad’s and Grandpa’s hands while Mom and Grandma clutched cups of hot tea, we plunged our hands into the stockings and began tearing wrapping paper from the gifts scattered around the festive Christmas tree skirt.
(Or, in my case, painstakingly peeling the tape off and carefully pulling back the paper. Even now, it’s still a running joke at how long I take and how meticulous I am compared to everyone else in our family!)
The adults waited to cook a proper breakfast and sit down at the dining table to enjoy it until after unwrapping every last gift, but our parents knew my brother and I couldn’t survive that long without turning a little hangry… So we often nibbled on bits of peanut butter toast or crunched through cups of dry breakfast cereal, whether Cheerios or Life or our favorite Fruity Pebbles, in between playing with our new presents and reaching for fresh ones still lingering under the tree.
Looking back, these healthy gingerbread oatmeal breakfast cookies would’ve been perfect for those holiday mornings! Full of festive flavor, they’re easy to prepare ahead of time and great for quick snacks or grab-and-go meals.
Besides… What little kid (or adult!) wouldn’t love eating cookies for breakfast on Christmas? Or any day of the year??
QUICK OVERVIEW – HEALTHY GINGERBREAD OATMEAL BREAKFAST COOKIES
Difficulty: Mainly easy, including for many beginner bakers.
Taste: Warm and cozy spices against a backdrop of rich molasses, comforting oats, and lightly sweetened dough.
Texture: Moist and chewy with plenty of soft oats in every bite.
KEY INGREDIENTS TO MAKE HEALTHY GINGERBREAD OATMEAL BREAKFAST COOKIES
Let’s go over what you’ll need to make these healthy gingerbread oatmeal breakfast cookies! I have a feeling that you already keep many of these on hand. Most are fairly common baking ingredients!
Oats. They’re the most important ingredient in any oatmeal cookie recipe! To make these breakfast cookies, you’ll need instant oats. They’re also called “quick cooking” and “one minute” oats — but they’re not the ones that come in individual packets with flavors like apple cinnamon or maple brown sugar!
Instead, instant oats only contain one ingredient (oats!), just like old-fashioned rolled oats, yet they differ in one very important way… Instant oats are smaller and thinner. This size difference means they soften faster, which gives your healthy gingerbread breakfast cookies the best soft and chewy texture!
Hint: Instant oats are often sold right next to the old-fashioned rolled oats at the grocery store. If you don’t see them, look for containers with their other names: quick cooking or one minute!
Tip: You can easily make these healthy gingerbread breakfast cookies gluten-free. Swap in certified gluten-free instant oats; they work perfectly!
Flour. To make these breakfast cookies healthier, I opted for whole wheat flour. It has more fiber and micronutrients, and it also adds to their beautifully cozy flavor.
Tip: If you’d like to make these healthy gingerbread oatmeal breakfast cookies gluten-free, then see the Notes section of the recipe. I’ve shared my top recommendations there!
Spices. Yes, plural! You need four of them: ginger (very obvious, I’m sure!), cinnamon, nutmeg, and cloves.
As expected, the ginger adds that iconic bright and spicy gingerbread flavor (along with another key ingredient, which we’ll cover momentarily!). The other three create a much deeper, richer, and cozier profile — especially the nutmeg and cloves. I use them in just about every gingerbread-flavored recipe that I share because they add such an incredible flavor!
Side note… Whenever I open my jar of cloves, which tends to happen a bit more during the holiday season, I chide myself for not baking with it more often — or even making it the star flavor of recipes. I do that all the time with cinnamon, so why not cloves?? It tastes and smells just as cozy! Clove cookies, muffins, scones… Or maybe even clove rolls instead of cinnamon rolls. Have you ever considered doing that before? Or am I the only one??
Anyway, moving on…
Butter. Traditional cookie recipes often call for a stick or two, but you only need 1 ½ tablespoons to make these! That helps keep your healthy gingerbread breakfast cookies low calorie and low fat. They’re still beautifully soft and chewy though, and part of that is because…
You’ll melt the butter! I found that created an even better chewy texture. I also love how that eliminates the need to set out butter far enough in advance for it to soften naturally. Win-win!
Tip: If you’d like to make these healthy gingerbread oatmeal breakfast cookies dairy-free, then substitute coconut oil or stick-style vegan butter. (I like this one and this one!)
Egg white. It helps bind together the other ingredients. The egg white also adds a little protein boost to these gingerbread breakfast cookies!
Molasses. Besides ginger, this is the other key ingredient in gingerbread cookies. While ginger adds the bright spicy taste, molasses provides that iconic deep, rich, almost earthy sweetness. I haven’t found anything that creates a similar flavor, so I don’t recommend substituting anything for it, if at all possible!
To make these cookies, you’ll need regular unsulphured molasses — not blackstrap. The former is much sweeter, whereas blackstrap molasses has a bitter taste to it. I grew up using Grandma’s molasses (it was an important ingredient in my dad’s homemade bread rolls!), and that’s still the kind I most often turn to today.
Tip: You can usually find molasses on the baking aisle near the other sweeteners! If it’s not there, then check the breakfast aisle near the oatmeal and pancake mixes. For some reason, certain stores stock maple syrup and molasses there instead.
Milk. Because these are gingerbread oatmeal breakfast cookies (not “dessert” ones — but I do have a regular “dessert” version here!), you’ll use half the amount of sweetener. To compensate for the “missing” other half, you’ll add milk to your cookie dough to achieve the same consistency. Just about any type will work, so feel free to use what’s already in your fridge!
HOW TO MAKE THE BEST GINGERBREAD OATMEAL BREAKFAST COOKIES
Found all of your ingredients? Good! Let’s talk about how to make the best gingerbread oatmeal breakfast cookies. This recipe is simple and straightforward (I promise!), but I also have some tips for you.
Measure correctly. I know… You’re probably sick of me repeating this. But even if you’re rolling your eyes or skip straight past this bit like the end credits of a Hollywood movie, I’m going to stress it again.
It’s extremely important to measure all of the ingredients correctly. Use this method or a kitchen scale (← that’s the one I own!) for the dry ingredients. This is particularly important for the flour and oats! Too much of either one will dry out the dough and make your cookies cakey, bready, or dry. This is especially true of the oats because they act like tiny sponges and soak up lots of moisture. (Too many oats is the #1 culprit of dry oatmeal cookies!)
For the molasses and milk, use liquid or regular measuring cups — not a kitchen scale! Scales measure weights, not volumes. Just about every liquid ingredient has a different density, so they have different weights per volume. Therefore, unless you’re willing to do the math to convert each one… Measuring cups are more accurate for these!
Chill the dough. This cookie dough is wet and loose when you first mix everything together — and that’s intentional! It helps create a moist and chewy texture in your gingerbread breakfast cookies. Chilling helps stiffen the cookie dough and makes it easier to work with, so pop your bowl in the fridge for a bit. A brief 30 minutes is all it needs!
Scoop + shape. The cookie dough will still be somewhat sticky after chilling (again, that yields a beautifully chewy texture!), so use a spoon and spatula to drop mounds of it onto your baking sheet. I use these mini spatulas. They’re so handy — and really cute too!
These breakfast cookies don’t spread while baking, so flatten the mounds of cookie dough and smooth out the edges before sliding the pan into the oven. They’ll look the same before and after baking — just no longer raw!
That’s right… I don’t use any cookie scoops or special equipment to make my cookies look this round. Only these mini spatulas and some patience.
Bake. These gingerbread oatmeal breakfast cookies bake really quickly. I was surprised; they finished baking a couple of minutes sooner than any of my other oatmeal cookie recipes! So keep an eye on them and don’t stray too far from the kitchen.
These cookies are done baking when the centers still feel a little soft and underdone. The residual heat from the warm baking sheet will cook those centers all the way through while you let the cookies rest before transferring them to a wire rack. This is my favorite trick for soft and chewy cookies! If you pull them from the oven when those centers are still a teeny bit moist, your cookies will stay soft and chewy for days… If not an entire week!
Reshape. This is entirely optional — but it’s another one of my tips for beautifully round cookies! The moment you remove the baking sheet from the oven, grab a butter knife, and gently smooth out any lopsided edges. Act fast! The cookie dough sets quickly, so you only have a couple of minutes to redo those edges and nudge them back into place. (This doesn’t change the way they taste, only the way they look!)
FAQS ABOUT GINGERBREAD OATMEAL BREAKFAST COOKIES
Are these healthy gingerbread oatmeal breakfast cookies gluten-free, low calorie, low fat, low sugar, or clean eating?
Yes — to everything! These gingerbread breakfast cookies are clean eating, low fat, low calorie, and low sugar (compared to many traditional recipes!). I’ve also included options to make them gluten-free, dairy-free, and nut-free in the Notes section of the recipe.
Can I use old-fashioned rolled oats?
Kind of! Measure the same amount of old-fashioned rolled oats; then pulse them in a food processor or blender until they’re ⅛ to ¼ of their original size. This makes them smaller and thinner (like instant oats!), so your cookies should have about the same soft and chewy texture.
What about a different flour?
Yup! White whole wheat flour, whole wheat pastry flour, and all-purpose flour are great substitutes. Oat flour (gluten-free, if needed!) also works, but be really careful when measuring it because it tends to be more absorbent than wheat-based flours.
Can I use a whole egg?
You sure can! Just reduce the milk by ½ tablespoon to compensate for the added liquid volume from the yolk.
Can I substitute something for the molasses?
I strongly recommend against it, if at all possible. The molasses is required to produce the classic gingerbread flavor. (See the “Sweetener” header in the “Key Ingredients to Make Healthy Gingerbread Oatmeal Breakfast Cookies” section above for more information!)
However… I know that molasses can be difficult to find outside of the US. In a pinch, you can substitute pure maple syrup, honey, or agave. They’ll produce the same soft and chewy texture — just keep in mind that the flavor of your cookies will be different!
What about a different milk?
Absolutely! Almost any kind will work, so you’re welcome to use whatever you already have in your fridge.
My cookies turned out cakey, bready, or dry. Why is that?
There are a few potential culprits! First, too many oats or too much flour — or not enough molasses or milk. Make sure you’re measuring each of these the right way! (See the “Measure correctly” header in the “How to Make the Best Gingerbread Oatmeal Breakfast Cookies” section above for more information.)
Second, don’t overbake your cookies! That will also yield a cakey, bready, or dry texture. (See the “Bake” header in the “How to Make the Best Gingerbread Oatmeal Breakfast Cookies” section above for more information about how to determine when your cookies are ready to come out of the oven!)
I’d like to make them sweeter. Is there a way to do that?
Yes! You can substitute pure maple syrup, honey, or agave for an equal amount of milk. (For example, add 2 tablespoons of pure maple syrup, and reduce the milk by 2 tablespoons to compensate.) I also have a true “dessert” version of these gingerbread oatmeal cookies here, if that’s more up your alley!
How should I store these healthy gingerbread oatmeal breakfast cookies? And how long do they last?
Store them in an airtight container. They should last a couple of days at room temperature, but I tend to store them in the refrigerator to make them last longer (ie closer to a week, if not more!). These gingerbread breakfast cookies also freeze really well!
Now all that’s missing is a glass of milk to go with them… Or maybe even a mug of homemade hot chocolate instead!
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! 🙂 ) I’d love to see your healthy gingerbread oatmeal breakfast cookies!
Healthy Gingerbread Oatmeal Breakfast Cookies
Ingredients
- 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
- ¾ cup (90g) whole wheat flour or gluten-free* flour (measured like this)
- 1 ½ tsp baking powder
- 1 tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 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
- 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
View Nutrition Information + Weight Watchers Points
You may also like Amy’s other recipes…
♡ Healthy Gingerbread Muffins
♡ Healthy Gingerbread Pancakes
♡ Healthy Gingerbread Cinnamon Rolls
♡ Healthy Gingerbread Oatmeal Snack Cake
♡ The Ultimate Healthy Gingerbread Cookies
♡ Healthy Pumpkin Oatmeal Breakfast Cookies
♡ Healthy Apple Oatmeal Breakfast Cookies
♡ …and the rest of Amy’s healthy oatmeal cookie recipes and healthy gingerbread-flavored recipes!
Hi. I haven’t tried making these yet and probably could answer my own question, so here goes. I was wondering if I could freeze the dough in as a roll of cookie dough? I was thinking, once I try to see I can make these GREAT sounding breakfast cookies and give them as frozen cookie dough gift. I make cookie dough rolls for my neighbors, so they can make them when they want and how much they want. Thank you
I really appreciate your interest in my recipe, Sharon! Your neighbors are so lucky to live next to you. That’s such a sweet and thoughtful thing to do!
I haven’t tried shaping the cookie dough into a log to freeze, so I’m not personally sure. I’ve only frozen the fully baked cookies, which has worked really well. If it’s any help, I like to thaw the frozen cookies on 30% power in the microwave, and they almost taste freshly baked when thawed like that! It’s easy to thaw one at a time, but it’s possible to thaw multiple together too. I know that’s not exactly what you originally had in mind as gifts for your neighbors, but I wanted to mention it, just in case!
If you do end up making these cookies or experimenting with freezing a roll of the dough, I’d absolutely love to hear what you think and how it turns out! 🙂
Hi there! I have a bunch of already made gingerbread dough and was wondering how to make this from the point of already having the dough?
We really appreciate your interest in our recipe, Katie! I just want to double check to make sure we understand what you’re asking so we can give you the best possible advice. 🙂
Did you make this recipe’s cookie dough, the dough from one of our other gingerbread cookie recipes (I know we have quite a few!), or follow someone else’s gingerbread cookie dough recipe? Once we know the details about your cookie dough, we’ll have a better idea about the answer!
Hi Amy,
I know you emphasized not to sub the molasses, but I was wondering if maybe date syrup is a good substitute since it’s more of a natural sugar and more fiber, so more nutritious?
Thank you.
We really appreciate your interest in this recipe, M! We haven’t personally tried date syrup as a substitute before, but it may make your cookies not as sweet and flavorful. We do have some other substitutes for molasses listed in the Notes section, directly below the recipe. I know it can be easy to miss! I’d love to hear what you think of these cookies if you decide to make some! 🙂
Got it! Thank you so much for your prompt response.
I’m happy to help! 🙂
Can I substitute almond flour ? Need to be gluten free! Look delicious!!
You’re so sweet to say that, Barbara! We have a few suggestions in the Notes section, directly below the recipe, with flour alternative options and how we like to make these cookies gluten free! I know it can be easy to miss though. I’d love to hear what you think if you decide to try making these cookies! 🙂
Hi!
Do you have any recommendations to substitute for the egg to make the cookies vegan?
Thanks 😊
We really appreciate your interest in our recipe, Mimi! Amy actually has a family member who is allergic to eggs, and Ener-G is her favorite egg replacement substitute. If you haven’t heard of it before, Ener-G is a flavorless and shelf-stable powder that keeps for ages. It works perfectly as an egg replacer in nearly all of our recipes, including this one! For our recipes, use 1 ½ teaspoons Ener-G + 2 tablespoons warm water for each egg white (and you’ll need an additional ½ tablespoon of butter or coconut oil {or Earth Balance, if you’re vegan!} for each egg yolk, although that doesn’t apply to this particular recipe!).
We’d love to hear what you think of these cookies if you end up making some! 🙂
Hi there. I’m wondering if you have any information about adding fruit to the batter? I was thinking that apple may be good. Any advice as to how the much liquid should be reduced if apple cubes or shreds are added? Thanks.
I really appreciate your interest in my recipe, Rebecca! I think it should be fine to add diced apple without making any other modifications to the recipe. (I’d probably stay away from shredded because it tends to release a lot more juice, which often prevents the cookie dough from baking properly and can change the cookies’ texture. The amount of juice can vary with some apple types, so it’s a bit trickier to predict how to best adjust the amount of milk! 😉 )
I’d suggest using around ½ cup of finely diced red apple. For the best results, dice the apples very finely — around ⅛” bits — because these cookies don’t take very long to bake. The larger the chunks, the crisper and less soft they’ll be. Finely diced apples won’t completely soften while baking, but they won’t be nearly as crisp and crunchy as larger apple chunks. If the cookies are stored in an airtight container for a few days, the apple pieces should naturally soften over time as well.
I’d love to hear how your apple-filled cookies turn out, if you do end up making them!
Could brewers yeast and flaxseed be added to these? Would I need to adjust measurements? I’m going to make these and make them as a lactation cookie!
I really appreciate your interest in my recipe, Arielle! I haven’t tried using brewers yeast or flaxseed, so I’m not personally sure and don’t want to lead you astray. If you do end up making these cookies, I’d love to hear what you think of them! 🙂
I made a batch of these today and they are pretty good! They are definitely not a dessert cookie, as my husband would prefer. (He says they should be dipped in melted chocolate!) I will enjoy these as a breakfast-on-the-go or an afternoon snack.
I’m so glad you enjoyed these cookies, Kathy! I really appreciate you taking the time to share and rate the recipe. It means a lot! 🙂
I also have a dessert version of these gingerbread oatmeal cookies here. Perhaps those would be more to your husband’s liking? They’re twice as sweet! But as a huge chocoholic… I think his suggestion sounds fantastic too — I’d never turn down any cookie dipped in melted chocolate! 😉
I am obsessed with your peanut butter breakfast cookies and make them regularly. I am SO excited to try these! I love a good molasses/gingerbread flavor!!
That is the best compliment we could ask for, Grace! We are always honored to hear when one of our recipes makes it into “regular” status! 😉 I can’t wait to hear what you think when you try these breakfast cookies, too!
Can almond milk or oat milk be substituted for regular milk?
I have tried oat milk in some baking recipes and it tends to yield more moist results compared to almond milk, so not sure oat milk would be ideal in this recipe.
Thanks!
We really appreciate your interest in this recipe, Liz! We actually left the answer to your exact question in the Notes section, directly below the recipe. I know it can be easy to miss, though! 😉 I’d love to hear what you think of these breakfast cookies if you decide to make some!