I want to dedicate this recipe to my dad, who loves everything Ginger and is always hounding me to use more ginger in my recipes because it’s good for the stomach.
These gingerbread breakfast cookies are so good, especially when they’re warm, spiced, and make your kitchen smell like Christmas morning.
They’re soft, chewy, and filled with cozy holiday flavors, but they’re made with wholesome ingredients that keep you energized all morning.
They’re sweetened naturally, packed with oats, and perfect for busy mornings when you want something comforting but still healthy.
I love pairing them with a cup of chai or coffee while reading (I read a lot) it’s one of those small moments that makes winter feel extra special.
Tips to make them even better:
- Use rolled oats instead of quick oats for a heartier texture.
- If you like your cookies softer, bake them for 10 minutes; for a slightly crisp edge, go for 12.
- Add a handful of dark chocolate chips or chopped pecans for a fun twist.
- Don’t skip the molasses — it’s what gives these cookies that deep, warm gingerbread flavor.
- Store them in an airtight container or freeze for up to two months; just reheat for 15 seconds in the microwave before eating.
Gingerbread Breakfast Cookies
Course: DessertDifficulty: Easy10
cookies12
minutes10
minutesIngredients
1 ¼ cups rolled oats
1 cup whole wheat flour (or oat flour for gluten-free)
1 teaspoon baking soda
1 tablespoon ground ginger
1 teaspoon cinnamon
¼ teaspoon nutmeg
¼ teaspoon salt
⅓ cup melted coconut oil
⅓ cup molasses
⅓ cup maple syrup
1 teaspoon vanilla extract
Optional add-ins: chopped nuts, raisins, or mini dark chocolate chips
Directions
- Preheat your oven to 350°F (175°C) and line a baking tray with parchment paper. In a large mixing bowl, combine oats, flour, baking soda, ginger, cinnamon, nutmeg, and salt.
- In a separate bowl, whisk together melted coconut oil, molasses, maple syrup, and vanilla extract until smooth and glossy.
- Pour the wet mixture into the dry ingredients and stir until everything comes together into a soft dough. Scoop the dough using a spoon or cookie scoop, flatten slightly with your palm, and place on the prepared tray about 2 inches apart.
- Bake for 10–12 minutes until the edges are just set and the centers still look soft. Let them cool on the tray for a few minutes before transferring to a wire rack — they’ll firm up perfectly as they cool.
- I absolutely love these cookies.
Get the best cookies with these tips:
Gluten-free: Use oat flour or almond flour instead of whole wheat flour.
Vegan: The recipe is already vegan! Just double-check that your chocolate chips are dairy-free.
High-protein: Add 1 scoop of unflavored or vanilla vegan protein powder and reduce the flour slightly.
Low-sugar version: Replace maple syrup with a sugar-free liquid sweetener like monk fruit syrup.
Add crunch: Mix in ¼ cup of sunflower seeds or pumpkin seeds before baking.
Here are a few more cookie recipes you might enjoy:
