Gingerbread Oatmeal Cookies: Amazing Soft Holiday Treats

I made these Gingerbread Oatmeal Cookies on a quiet December afternoon when the house smelled like pine and cold air. The warm spices rose from the mixing bowl, and for a moment everything felt softer and slower. Cookies like these always remind me that simple Christmas baking can still feel magical, even on an ordinary weekday.

Why You’ll Love These Gingerbread Oatmeal Cookies

Soft, Chewy, and Perfect for Christmas Baking

These cookies stay soft in the center, and they carry a gentle chew from the instant oats. The warm gingerbread spices greet you right away, and each bite tastes cozy. Because the dough handles easily, you can mix everything without a mixer and keep the baking process simple and calm.

Made with Wholesome Ingredients and No Refined Sugar

You get classic holiday flavor without refined flour or sugar. Maple syrup and molasses bring deep sweetness, while whole wheat or gluten free flour keeps the texture tender. You can even swap ingredients if you need a gluten free option, and the cookies still hold their shape. For more holiday treats with gentle sweetness, check out my Soft and Buttery Pistachio Pudding Cookies inside my winter baking list.

Ingredients You’ll Need

Gingerbread Oatmeal Cookie Ingredients

You will need 1 cup instant oats, ¾ cup whole wheat or gluten free flour, 1½ teaspoons baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt. You will also need 2 tablespoons melted coconut oil or butter, 1 egg, vanilla, pure maple syrup, and molasses. These ingredients create a soft dough that chills quickly.

Simple Icing Ingredients

The icing uses just two ingredients: 3 tablespoons confectioners style erythritol and 2 teaspoons nonfat milk. You can use any milk you like if you want a creamier drizzle.

How to Make Gingerbread Oatmeal Cookies

Step 1 – Combine the Dry Ingredients

First mix the oats, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt. This step coats the oats, and it spreads the spices evenly so the cookies bake with balanced flavor. Work gently so the mixture stays light.

Step 2 – Mix the Wet Ingredients

Next whisk the melted coconut oil, egg, and vanilla in a separate bowl. Then stir in the maple syrup and molasses. You will see the color turn deep and glossy, which tells you the spices will bloom beautifully in the oven.

Step 3 – Bring the Dough Together and Chill

Add the dry mixture to the wet mixture and stir until the dough comes together. Then chill the bowl for 30 minutes. This step helps the oats hydrate, and it keeps the cookies thick and chewy. Meanwhile preheat the oven to 325°F.

Step 4 – Shape and Bake the Cookies

Drop the chilled dough into 15 equal mounds on a lined baking sheet. Flatten each mound to half its height so the cookies bake evenly. Bake for 10 to 13 minutes, and pull the pan from the oven once the edges look set. The centers will finish setting as they rest.

Step 5 – Cool and Ice the Cookies

Let the cookies cool on the pan for 10 minutes, then move them to a rack. Once completely cool, mix the icing and drizzle it from a small plastic bag with a tiny snip in the corner. The icing sets quickly, so the cookies stay neat for storage or gifting. If you like gifting, also try my Easy No Bake Cookies for Holiday Gifts for another simple treat.

Tips for Perfect Gingerbread Oatmeal Cookies

Measuring Oats and Flour Correctly

Accurate measurement keeps the cookies soft. Too much flour makes them cakey. Scoop your flour lightly or use a scale. Instant oats work best, and you can pulse old fashioned oats in a processor to copy that texture.

Gluten-Free Options That Work Well

For a gluten free batch, use certified gluten free oats and flour. You can also use a blend of millet flour, tapioca flour, brown rice flour, and a small amount of xanthan gum. The dough stays tender, and it bakes evenly.

Substitutions for Sweeteners and Icing

Molasses adds classic gingerbread flavor, so keep it in the recipe. If you switch to regular powdered sugar for the icing, reduce the milk slightly because it absorbs more liquid. Any milk works, and you can adjust the thickness as needed.

Storage, Freezing, and Mailing Tips

Keep the cookies in an airtight container in the fridge for at least one week. They stay soft the whole time. You can freeze shaped dough mounds and bake them later. Uniced cookies travel well in the mail since they hold their shape and stay chewy. If you enjoy gifting cookie boxes, pair these with Classic Chocolate Crinkle Cookies for a balanced mix of flavors.

More Such Recipes

• Chewy Pumpkin Cookies for Fall and Christmas
• Festive Peppermint Bark Brownies
• 4th of July Crinkle Cookies with a Twist
• Spiced Cinnamon Swirl Pumpkin Bread

Conclusion

These Gingerbread Oatmeal Cookies bring warm spice, soft chew, and simple comfort to the Christmas season. You can mix them on a busy weeknight or a slow winter morning, and they always feel joyful. For more baking inspiration and seasonal ideas, visit me on Pinterest or join the community on Facebook.

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