Description
Soft, chewy Gingerbread Oatmeal Cookies with warm spices, maple syrup, and molasses. Simple ingredients, no refined sugar, and perfect for cozy Christmas baking.
Ingredients
1 cup (100g) instant oats (gluten-free if needed)
¾ cup (90g) whole wheat or gluten-free flour
1½ tsp baking powder
1 tsp ground ginger
¼ tsp ground cinnamon
⅛ tsp ground nutmeg
⅛ tsp ground cloves
¼ tsp salt
2 tbsp (28g) coconut oil or unsalted butter, melted and slightly cooled
1 large egg, room temperature
1 tsp vanilla extract
¼ cup (60mL) pure maple syrup, room temperature
¼ cup (60mL) molasses
Icing:
3 tbsp (36g) confectioners’ style erythritol
2 tsp nonfat milk
Instructions
1. Mix oats, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in one bowl.
2. Whisk melted coconut oil, egg, and vanilla in another bowl.
3. Stir in maple syrup and molasses.
4. Add dry mixture and stir until combined.
5. Chill dough for 30 minutes.
6. Preheat oven to 325°F and line a baking sheet.
7. Drop dough into 15 mounds and flatten each to half its height.
8. Bake 10–13 minutes.
9. Cool on pan for 10 minutes, then move to a wire rack.
10. Mix icing ingredients.
11. Drizzle icing over cooled cookies.
Notes
Measure oats and flour accurately; too much causes dry cookies.
Use instant oats, not flavored packets.
Pulse old-fashioned oats to make instant oats if needed.
For gluten-free: use certified GF oats and flour or the millet-tapioca-rice-xanthan blend.
Do not omit molasses; it gives classic gingerbread flavor.
Regular powdered sugar may replace erythritol; reduce milk slightly.
Any milk works for icing.
Makes 15 cookies.
No mixer needed.
Prep time includes chilling.
Uniced cookies mail well.
- Prep Time: 30 minutes
- Cook Time: 13 minutes
- Category: Christmas Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 89
- Sugar: 7g
- Sodium: 62mg
- Fat: 2.5g
- Saturated Fat: 1.6g
- Unsaturated Fat: 0.7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 16mg