These Healthy Gingerbread Breakfast Cookies are the perfect nutritious, on-the-go breakfast! Gluten free, dairy free, low in sugar and so yummy!
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Cookies… for breakfast? Yep. It can be done. Our Healthy Pumpkin Breakfast Cookies and Healthy Banana Breakfast Cookies were such a hit that it was only right to make a healthy gingerbread breakfast cookie!
There’s nothing better than a healthy, portable breakfast that tastes great – and these gingerbread breakfast cookies are just that! They’re also made with super affordable, simple ingredients that you probably already have on hand, and are SO yummy.
Basically, they’re amazing.
There are a few reasons why we LOVE these breakfast cookies
- Portable – Think oatmeal.. but in grab + go form
- Low Sugar – These have 4g of sugar per cookie, which is super minimal
- Delicious – They taste festive while not being a total sugar/calorie bomb!
- Easy to make – SO simple to make. These are the perfect recipe to get your kids in the kitchen, or to make for yourself quickly!
We love ALL the cookies that are around this time of year, but we especially love these healthier breakfast cookies! Here’s how to make them:
Ingredients for Gingerbread Breakfast Cookies:
To make these cookies you’ll need: old fashioned oats, cinnamon, ginger, applesauce, coconut oil + molasses (that’s it!)
(You can ignore the baking powder in the photo- this is an old photo and it’s not necessary – just follow the recipe!)
A Silpat baking sheet and cookie sheet are also needed, or parchment paper!
How to make gingerbread breakfast cookies:
These breakfast cookies are definitely one of our more simple recipes. Just add all your ingredients in a bowl, mix together, drop onto a parchment lined baking sheet + bake!
After a short time in the oven, you’ll have gingerbread breakfast cookies ready to be enjoyed and your entire house will basically smell like Christmas!
These are perfect for a cold winter morning with a Healthy Gingerbread Latte or cup of hot chocolate. They’re just festive enough to satisfy that craving, without being loaded with sugar.
Can you use quick cook or steel cut oats in this recipe?
No, unfortunately you can’t use quick cook or steel cut oats to make these healthy breakfast cookies. Quick cook oats can get too mushy when mixed with these ingredients as they are often smaller and less hearty than old fashioned oats.
With steel cut oats, they can’t soak up the ingredients and cook in time. They need to be cooked for much longer over with heat to make them edible. You’ll wind up with a mess unless you use old fashioned overnight oats.
How to store gingerbread breakfast cookies:
You can store these gingerbread oatmeal cookies in the refrigerator in an airtight container. These breakfast cookies will last a week or so in the fridge, and a few months in the freezer!
They definitely hold their flavor/shape well – so go ahead and double the batch!
Substitutions for this recipe:
- Oil– You can sub in olive or avocado oil for coconut oil.
- Molasses – You really can’t sub molasses in this recipe. It might work if you use maple syrup, but it will not have that gingerbread flavor.
Other healthy breakfast recipes:
- Paleo Frittata
- Healthy Banana Breakfast Cookies
- Healthy Gingerbread Loaf
- Healthy Pumpkin Muffins
- Breakfast Cauliflower Fried Rice
- Whole30 Potato Crust Quiche
Gingerbread Breakfast Cookies
Ingredients
- 1 cup old fashioned oats
- 1 teaspoon cinnamon
- 1 teaspoon ground ginger
- ½ cup applesauce
- 2 tablespoons coconut oil melted
- 2 tablespoons molasses
- 1 egg
Instructions
- Preheat oven to 350 + prepare a lined cookie sheet with parchment paper or a silpat liner.
- In a large bowl mix together dry ingredients.
- Add in wet ingredients + stir until everything is mixed
- Drop cookie dough by one tablespoon balls on the baking sheet.
- Bake for 15 minutes + allow to cool.
- Store in an airtight container + enjoy!
Eva Geier
Making these for Caroline 🙂 🙂
The Clean Eating Couple
Yay!! I bet she will love them 🙂
Nadine
Hey, these look delicious. Do you use fresh or ground ginger?
The Clean Eating Couple
Hi Nadine- These use ground ginger. Hope you give them a try!