Looking for a healthy breakfast that tastes like dessert? These gingerbread oatmeal breakfast cookies are the answer. Soft, chewy, full of warm spices—and made with clean ingredients—this recipe is perfect for anyone who wants to eat healthy without giving up flavor.
These cookies are great for busy mornings, cozy weekends, or a grab-and-go snack. Once you try them, they’ll become your favorite breakfast—guaranteed!
🥣 What Makes These Cookies Healthy?
These cookies are made with simple, real ingredients. Here’s why they’re better than store-bought:
- Oats give you fiber and keep you full longer
- Whole wheat flour adds whole grains
- Molasses + maple syrup = natural sweetness
- Coconut oil = healthy fats
- Almond milk makes it light and dairy-free
They’re also kid-friendly, meal prep–friendly, and totally guilt-free.
🛒 Ingredients You’ll Need
Here’s everything you’ll need from your pantry:
- 1 cup rolled oats
- ¾ cup whole wheat flour
- 1½ tsp ground ginger
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp cloves
- ½ tsp baking powder
- ¼ tsp salt
- 2 tbsp melted coconut oil
- 1 large egg
- 1 tsp vanilla extract
- ¼ cup unsulphured molasses
- ¼ cup pure maple syrup
- 3 tbsp almond milk
These ingredients make cookies that are soft, spicy, and naturally sweet.
🍪 Kitchen Tools You’ll Need
- Mixing bowls
- Whisk + spatula
- Measuring cups and spoons
- Cookie scoop or spoon
- Baking sheet
- Parchment paper
- Cooling rack
Don’t worry—no fancy tools needed! Just basic baking stuff.
👩🍳 How to Make Gingerbread Oatmeal Breakfast Cookies
- Preheat oven to 325°F (163°C). Line a baking sheet with parchment paper.
- In a bowl, mix oats, flour, spices, baking powder, and salt.
- In another bowl, whisk coconut oil, egg, vanilla, molasses, maple syrup, and almond milk.
- Add dry mix into wet mix. Stir gently.
- Let dough rest for 10 minutes (this makes them extra chewy!).
- Scoop dough onto baking sheet. Flatten each cookie a little.
- Bake for 11–13 minutes. The edges should be set, but centers soft.
- Cool on the tray for 10 minutes, then move to a wire rack.
That’s it! In less than 30 minutes, you’ll have warm, delicious breakfast cookies.
💡 Tips for Perfect Cookies
- Don’t overmix the dough
- Let the dough rest for 10 minutes
- Use fresh spices for best flavor
- Bake just until edges are firm
- For extra chewiness, chill the dough 20 minutes before baking
🧁 Fun Variations
Want to switch it up? Try these:
- Vegan version: Use a flax egg (1 tbsp flaxseed + 3 tbsp water)
- Pumpkin version: Use pumpkin puree instead of molasses
- Add-ins: Mix in raisins, walnuts, or cranberries
- Nut-free: Use oat milk instead of almond milk
- High-protein: Add a scoop of protein powder
❌ Mistakes to Avoid
- Don’t add too much flour
- Don’t skip the resting time
- Use unsulphured molasses for best flavor
- Always cool before storing
These little things make a big difference!
🧊 Storage Tips
- Store in an airtight container for 3–4 days at room temp
- Refrigerate up to 10 days
- Freeze for 3 months (dough or baked cookies)
- Reheat in microwave for 10 seconds or enjoy at room temp
Perfect for busy weeks or meal prep!
☕ What to Serve With Breakfast Cookies
- A cup of herbal tea or coffee
- Fresh fruit (like apple slices or berries)
- Greek yogurt
- A spoon of peanut or almond butter
They’re easy to pair with anything!
🎉 Special Ways to Serve
❓ Frequently Asked Questions
Can I make these vegan?
Yes! Use a flax egg and plant-based milk.
Are they gluten-free?
Use gluten-free oats and 1:1 gluten-free flour.
Can I use quick oats?
Yes, but texture will be softer.
How do I make them crunchier?
Flatten more and bake a bit longer.
Can I double the batch?
Absolutely! They freeze great.
❤️ Final Thoughts
These healthy gingerbread oatmeal breakfast cookies are soft, sweet, and full of goodness. They’re easy to make, easy to store, and even easier to love.
If you’re looking for a cookie you can eat for breakfast and feel good about—this is it.
📌 Try it once and you’ll be hooked.
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