Description

Every December, the scent of molasses and warm spices fills my kitchen as I roll out batch after batch of gingerbread cookies. But there’s something magical that happens when you combine those beloved holiday flavors with hearty oats – you get healthy gingerbread oatmeal cookies that taste like childhood memories wrapped in a wholesome package.

Ingredients

Scale

Base Ingredients:

1½ cups old-fashioned rolled oats
1 cup whole wheat flour (or all-purpose flour)
½ cup coconut oil, melted (or unsalted butter)
⅓ cup pure maple syrup
¼ cup molasses
1 large egg

Spices & Flavorings:

1½ teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
1 teaspoon vanilla extract
½ teaspoon baking soda
¼ teaspoon salt

Optional Add-ins:

⅓ cup mini dark chocolate chips
2 tablespoons crystallized ginger, chopped

Substitution Options:
For gluten-free cookies, swap the wheat flour for a 1:1 gluten-free baking blend. Vegan? Replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). If you prefer a sweeter cookie, add an extra tablespoon of maple syrup.

Instructions

1. Prepare Your Workspace

Preheat your oven to 350°F and line two baking sheets with parchment paper. This prevents sticking and ensures even browning on the bottom of your cookies.

2. Mix the Dry Ingredients

In a large bowl, whisk together the oats, flour, ginger, cinnamon, nutmeg, cloves, baking soda, and salt. This step ensures your spices are evenly distributed throughout every cookie.

3. Combine the Wet Ingredients

In a separate bowl, whisk the melted coconut oil, maple syrup, molasses, egg, and vanilla until smooth. The mixture should look glossy and well-combined. If using solid coconut oil, make sure it’s completely melted but not hot.

4. Create the Dough

Pour the wet ingredients into the dry ingredients and stir until just combined. The dough will look slightly sticky – this is perfect. If adding chocolate chips or crystallized ginger, fold them in now with a gentle hand.

5. Shape and Bake

Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden but centers still look soft.

6. Cool Properly

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. This crucial step prevents breaking and allows the cookies to finish setting.

Nutrition

Calories: 95
Sugar: 4g
Fiber: 2g
Protein: 2g