Description

These soft and chewy gingerbread oatmeal cookies are packed with wholesome ingredients, making them a perfect grab-and-go breakfast or snack. Naturally sweetened with molasses and maple syrup, spiced with warming gingerbread flavors, and loaded with fiber-rich oats.

Ingredients

Scale

For the Crust:

For dry ingredients:
2 cups old-fashioned rolled oats
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
For wet ingredients:
1/4 cup coconut oil, melted
1/4 cup unsweetened applesauce
1/4 cup molasses
1/4 cup maple syrup
1 large egg
1 tsp vanilla extract
For mix-ins:
1/4 cup chopped walnuts
1/4 cup raisins

Instructions

1. Prepare the Crust:

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large bowl, whisk together all dry ingredients: oats, flour, baking powder, baking soda, spices, and salt.
3. In a separate bowl, mix all wet ingredients: coconut oil, applesauce, molasses, maple syrup, egg, and vanilla until well combined.
4. Pour wet ingredients into dry ingredients and stir until just combined. Fold in walnuts and raisins.
5. Scoop 2-tablespoon portions of dough onto prepared baking sheet, spacing them 2 inches apart. Flatten slightly with damp fingers.
6. Bake for 10-12 minutes until edges are set but centers are still soft.
7. Let cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store in an airtight container for up to 5 days. For softer cookies, add a slice of bread to the container. Dough can be refrigerated for up to 3 days before baking. For vegan version, substitute egg with 1 tbsp ground flaxseed mixed with 3 tbsp water.