Warmly Spiced Gingerbread Oatmeal Breakfast Cookies

Two of my favorite things about this time of year are the prevalence of both warming spices and cookies. So what could be better than spiced cookies you can eat for breakfast? These gingerbread oatmeal breakfast cookies are chewy, perfectly sweet, and so cozy. Plus, they’re easy to make and they freeze beautifully. 

The information in this post is intended for educational and entertainment purposes only. It is not intended to diagnose, treat, cure, or prevent any disease. It is always best to work with a qualified healthcare professional before incorporating herbs into your diet.

Why You’ll Love This Recipe

• Cookies for breakfast—do I really need to say more? These breakfast cookies are flavorful, chewy, and perfectly sweet. Too much sugar in the morning doesn’t agree with me and these cookies are just sweet enough without messing with my stomach. (Is this part of being old?)
• The classic gingerbread flavors are warming and cozy, absolutely perfect with a cup of coffee sitting in the glow of twinkly lights. 
• They’re perfect for meal prep. They store well in the fridge for at least a week and freeze well for 3-6 months. And I don’t know about you but I love having a nourishing breakfast ready to grab in the morning. 

Making Gingerbread Oatmeal Breakfast Cookies

The Ingredients

While the ingredient list might seem a bit long, that’s just because of the classic gingerbread spices. For these breakfast cookies, you’ll need…

• Quick oats
• Finely chopped walnuts or pecans
• Oat flour 
• Ground flax seed
• Baking soda
• Cinnamon 
• Ginger
• Cloves
• Nutmeg 
• Allspice
• Salt
• Almond butter
• Maple syrup
• Milk of choice
• Molasses
• Vanilla

You can use regular rolled oats in place of quick oats, if preferred. But I think the texture is better with the quick oats. 

If you have a high-powered blender, you can make your own oat flour by blending regular oats until you have a fine flour-like texture. I don’t, so I buy oat flour at the bulk foods section of our local Good Earth Market. It’s less than $3 per pound and I use a lot of oat flour, so I love having oat flour ready to go. 

Any nut butter should work fine but almond butter is particularly nice because of its mild flavor. 

The molasses and spices are key to making these oatmeal breakfast cookies the classic gingerbread flavor. The molasses also adds to the perfectly chewy texture of the cookies. 

Making The Cookies

To make the cookies, combine the dry ingredients in a large mixing bowl. In a small mixing bowl, combine all wet ingredients and mix them together. 

Add the wet ingredients to the dry and mix until well combined. Then scoop the batter onto a baking sheet lined with parchment paper. I like to use a 2-tablespoon scoop for breakfast cookies. Flatten the cookies out just a bit since these won’t spread much. 

Bake in the oven preheated to 375° Fahrenheit for 8-10 minutes, until the tops are set. Be careful not to overbake. These oatmeal breakfast cookies get dry and crumbly when overbaked. 

These cookies store well in an airtight container in the fridge for at least a week. They also freeze beautifully. I like to freeze them in a single layer on a baking sheet and then transfer them to a freezer bag once frozen so they don’t stick together. 

Some Spice Fun Facts

The spices that are so iconic to this time of year are not just delicious, they also come with some fun health benefits that are especially relevant during the coldest time of the year. 

• Cinnamon is warming and can gently help to increase circulation, bringing warmth to chronically cold extremities. It also helps support healthy blood sugar regulation. 
• Ginger is one of the best herbs for supporting healthy digestion. It’s a very warm herb that stimulates circulation, supports your immune system, and can reduce inflammatory pain. 
• Cloves warm the body, stimulate circulation, and support digestion. It has also traditionally been used to relieve toothaches. (Allspice provides similar benefits.)
• Nutmeg is a popular folk remedy for sleep. It’s a warming spice that supports digestion and is often used in aphrodisia blends. 

Now, eating a single breakfast cookie with these spices in the recipe isn’t going to provide noticeable health support. But regularly incorporating the spices into your cooking, liberally, is a great way to “microdose” these benefits and enjoy a cumulative effect of your health. Plus, they make recipes delicious. And that’s the best part. 

Other Posts You Might Like…

Gluten-Free Vegan Pumpkin Chocolate Chip Cookies 

Roasted Fall Veggie Breakfast Hash Recipe

Foolproof Gluten-Free Pumpkin Pie Crumble Bars

Gingerbread Oatmeal Breakfast Cookies

These gingerbread oatmeal breakfast cookies are warm, nourishing, packed with flavorful spices, and perfectly capture the cozy vibes of the season.

Print Recipe Pin Recipe

Course Breakfast

Servings 8

Ingredients

  

• ½ cup (50 grams) quick oats
• ½ cup finely chopped walnuts or pecans
• ⅓ cup (34 grams) oat flour
• ¼ cup (20 grams) ground flax seed
• ½ teaspoon baking soda
• ½ teaspoon cinnamon
• ½ teaspoon ginger
• ¼ teaspoon cloves
• ¼ teaspoon nutmeg
• ¼ teaspoon allspice
• ¼ teaspoon salt
• ⅓ cup almond butter
• 2 tablespoons maple syrup
• 2 tablespoons milk of choice
• 1 tablespoon molasses
• 1 teaspoon vanilla

Instructions

 

• Preheat the oven to 375° Fahrenheit. Line a baking sheet with parchment paper and set aside.
• In a large mixing bowl, add the quick oats, chopped nuts, oat flour, ground flax seed, baking soda, cinnamon, ginger, cloves, nutmeg, allspice, and salt. Whisk to combine.
• In a small mixing bowl, add the almond butter, maple syrup, milk, molasses, and vanilla. Whisk to combine.
• Add the almond butter mixture to the oat mixture and stir until well combined.
• Using a 2-tablespoon scoop, scoop the cookie batter onto the prepared baking sheet, leaving a couple inches of space between each cookie. With wet fingertips, gently flatten each cookie slightly. These cookies don’t really spread, so shape them into the thickness you prefer.
• Bake for 8-10 minutes or until the tops are just set. Be careful not to overbake or the cookies will dry out and turn crumbly.
• Let cookies cool for a few minutes on the baking sheet before transferring to a cooling rack to cool completely. Store in an airtight container on the countertop for a few days, in the fridge for 7-10 days, or freeze cookies for up to 6 months.