Healthy Gingerbread Oatmeal Breakfast Cookies
By Amy's Healthy Baking · amyshealthybaking.com
1 hr (incl. 30 min chill)Makes 15 cookies
Soft, spiced oatmeal breakfast cookies sweetened with molasses instead of sugar.
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| prepPreheat oven to 325°F / 165°C | ||||||||
| prepLine baking sheet with silicone mat or parchment | ||||||||
| 100 g instant oats | Whisk together dry ingredients | Add oat mixture, stir just combined | Chill dough 30 min | Scoop & flatten onto sheet | Bake 325°F / 165°C, 7-10 min | Cool on pan 10 min, then rack | ||
| 90 g whole wheat flour or gluten-free* flour | ||||||||
| 1 ½ tsp baking powder | ||||||||
| 1 tsp ground ginger | ||||||||
| ¼ tsp ground cinnamon | ||||||||
| ⅛ tsp ground nutmeg | ||||||||
| ⅛ tsp ground cloves | ||||||||
| ¼ tsp salt | ||||||||
| 21 g unsalted butter or coconut oil, melted and cooled slightly | Whisk butter, egg white & vanilla | Stir in molasses | Stir in milk | |||||
| 1 large egg white, room temperature | ||||||||
| 1 tsp vanilla extract | ||||||||
| 60 mL molasses, room temperature | ||||||||
| 75 mL nonfat milk, room temperature | ||||||||
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