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, they’re vegan-friendly and full of warming spices.
Ingredients
Scale
For the Crust:
- For dry ingredients:
- 1 1/2 cups rolled oats
- 1 cup whole wheat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 1/2 tsp ground ginger
- 1 tsp cinnamon
- 1/4 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp salt
- For wet ingredients:
- 1/4 cup coconut oil, melted
- 1/4 cup molasses
- 1/4 cup maple syrup
- 1 tsp vanilla extract
- 1 flax egg (1 tbsp ground flax + 3 tbsp water)
- 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 small bowl, prepare flax egg by mixing ground flax with water. Set aside to thicken for 5 minutes.
- 3. In a large bowl, whisk together all dry ingredients: oats, flour, baking powder, baking soda, spices, and salt.
- 4. In another bowl, mix melted coconut oil, molasses, maple syrup, vanilla, and prepared flax egg until well combined.
- 5. Pour wet ingredients into dry ingredients and stir until just combined. Fold in walnuts and raisins.
- 6. Scoop 2-tablespoon portions of dough onto prepared baking sheet, flattening slightly with damp fingers.
- 7. Bake for 10-12 minutes until edges are set but centers are still soft.
- 8. Let cool on baking sheet for 5 minutes before transferring to a wire rack.
Notes
Store in an airtight container for up to 5 days. For crispier cookies, bake an extra 1-2 minutes. Can substitute regular egg for flax egg if not vegan. Dough can be refrigerated for up to 3 days before baking.