Healthy Iced Gingerbread Oatmeal Cookies
Yields: 15 cookies
These soft and chewy cookies are perfect for when you’re craving gingerbread cookies… But don’t want to go to the hassle of rolling out the dough and washing cookie cutters! They’re full of the same cozy flavors, then topped with a sweet and simple drizzle. Leftovers will keep for at least one week if stored in an airtight container in the refrigerator—if they last that long! (And the cookies without the icing are great for shipping in holiday cookie packages too!)
  • for the cookies
  • 1 cup (100g) instant oats (gluten-free if necessary and measured like this)
  • ¾ cup (90g) whole wheat 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
  • 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, room temperature
  • ¼ cup (60mL) molasses
  • for the icing
  • 3 tbsp (36g) confectioners’ style stevia
  • 2 tsp nonfat milk
  1. To prepare the cookies, whisk together the oats, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and 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. 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 to about half of the cookie dough’s original height using a spatula. Bake at 325°F for 10-13 minutes. Cool on the pan for 10 minutes before turning out onto a wire rack.
  4. While the cookies bake, prepare the icing by stirring together the stevia and milk in a small bowl. Transfer the mixture to a zip-topped bag. Once the cookies have cooled completely and just before serving, cut off a small piece of one corner of the bag, and drizzle the cookies with the icing.
Notes: It’s extremely important to measure both the oats and flour correctly using this method or a kitchen scale. (← That’s the one I own and love!) Too much of either will dry out the cookies and leave them cakey 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 (15g) brown rice flour, and ½ teaspoon xanthan gum. Most store-bought gluten-free flour blends will also work, if measured like this.

I do not recommend substituting anything for the molasses! Along with the ground ginger, it’s what creates the iconic gingerbread flavor: deep, complex, rich, and cozy.

Regular powdered (confectioners) sugar may be substituted for the confectioners’ style stevia. Start with 1 teaspoon of milk to start because regular powdered sugar is much more absorbent than confectioners’ style stevia.

Any milk may be substituted for the nonfat milk.

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

{gluten-free, clean eating, low fat}
Recipe by Amy's Healthy Baking at