Gingerbread Breakfast Cookies Recipe
Delicious and wholesome Gingerbread Breakfast Cookies packed with oats, molasses, warm spices, and natural sweetness from maple syrup. These cookies are perfect for a quick, nutritious breakfast or a healthy snack that combines the comforting flavors of gingerbread in a convenient grab-and-go form.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 12 cookies 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Dry Ingredients
- 2 cups rolled oats
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
Wet Ingredients
- 1/2 cup molasses
- 1/3 cup pure maple syrup
- 1/4 cup melted coconut oil or butter
- 1 large egg
- 1 teaspoon vanilla extract
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large bowl, combine the rolled oats, cinnamon, ginger, nutmeg, cloves, baking powder, and salt. Stir well to evenly distribute the spices and leavening agent.
- Combine Wet Ingredients: In a separate bowl, whisk together the molasses, maple syrup, melted coconut oil or butter, egg, and vanilla extract until fully blended and smooth.
- Make the Dough: Pour the wet ingredients into the dry ingredients and mix thoroughly until a sticky dough forms. Let the dough rest for 5 minutes to allow oats to absorb some moisture.
- Shape Cookies: Using a spoon or cookie scoop, drop portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart. Flatten slightly with the back of the spoon to form cookie shapes.
- Bake: Bake cookies for 12-15 minutes, or until the edges are firm and the centers are set but still soft. Avoid overbaking to keep a chewy texture.
- Cool: Remove cookies from the oven and allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For a vegan version, replace the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, chilled for 5 minutes).
- You can add 1/4 cup chopped nuts or dried fruit for extra texture and flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Use gluten-free oats if you require a gluten-free recipe.
Keywords: gingerbread breakfast cookies, healthy breakfast cookies, molasses cookies, maple syrup cookies, vegan breakfast cookies, oat cookies, holiday breakfast
Find it online: https://cookwithyana.com/gingerbread-breakfast-cookies-recipe/
