Chocolate Chip Gingerbread Oatmeal Cookies
Yields: 15 cookies
 
These cozy cookies are perfect for the holidays! The warm spices pair beautifully with the hearty oats and iconic gingerbread flavor. The cookies will stay soft and chewy for at least a week if stored in an airtight container—if they last that long!
  • 1 cup (100g) instant oats (measured correctly and gluten-free if necessary)
  • ¾ cup (90g) whole wheat or gluten-free* flour (measured correctly)
  • 1 ½ tsp baking powder
  • 1 tsp ground ginger
  • ¼ tsp ground cinnamon
  • ⅛ tsp ground nutmeg
  • ⅛ tsp ground cloves
  • ¼ tsp salt
  • 2 tbsp (28g) coconut oil or unsalted butter, melted and cooled slightly
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • ¼ cup (60mL) pure maple syrup
  • ¼ cup (60mL) molasses
  • 2 tbsp (28g) dark chocolate chips
  • 1 tbsp (14g) miniature chocolate chips
  1. Whisk together the oats and next 7 ingredients (through salt) in a medium bowl. In a separate bowl, whisk together the coconut oil, egg, and vanilla. Stir in the maple syrup and molasses. Add in the flour mixture, stirring just until incorporated. Fold in the dark chocolate chips and ½ tablespoon of the miniature chocolate chips. Chill the cookie dough for 30 minutes.
  2. Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
  3. Drop the cookie dough into 15 rounded scoops onto the prepared sheet, and flatten slightly using a spatula. Gently press the remaining miniature chocolate chips into the tops. Bake at 325°F for 9-12 minutes. Cool on the pan for 10 minutes before transferring to a wire rack.
Notes: It’s extremely important to measure both the oats and flour correctly using the spoon and level method or a kitchen scale. Too much of either will dry out the cookies and leave them crumbly instead of chewy.

Instant oats are also known as quick-cooking or minute oats. They come in large canisters, just like old-fashioned oats. They are not the ones in the small flavored packets of oatmeal. To make your own, add the same amount of old-fashioned oats to a food processor, and pulse 10-12 times.

For a gluten-free version, use gluten-free instant oats and the following gluten-free flour blend: ½ cup (60g) millet flour, 2 tablespoons (15g) tapioca flour, 2 tablespoons (17g) brown rice flour, and ½ teaspoon xanthan gum.

Do not substitute anything for the molasses; it’s what gives gingerbread its iconic flavor.

Semisweet chocolate chips may be substituted for the dark chocolate chips.

The cookies only spread slightly, so if you prefer thinner and wider cookies, flatten the cookie dough to your desired thickness and width before baking.

For answers to all other questions regarding substitutions and tips, see my Oatmeal Cookies FAQ page.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/12/11/chocolate-chip-gingerbread-oatmeal-cookies/