This post may contain affiliate links. Please read my disclosure policy.
Start your Christmas morning with these Ginger Oatmeal Cookies! Quick, healthy, and easy to make with enough ginger spice to keep you in the holiday spirit!
What Ginger Oatmeal Cookies Healthy Enough for Breakfast?
These cookies are not your traditional ginger spice cookies. They’re mainly made up of old fashioned oats for an oatmeal breakfast feel.
These cookies also use significantly less amount of butter, flour, and sugar. It’s a similar concept as to making baked oatmeal (like my Vegan Baked Oatmeal recipe) but in cookie format! The spices of ginger, cinnamon, and nutmeg give these cookies a holiday flavor!
What to eat with Ginger Oatmeal Cookies?
- I often eat them as is with a little powdered sugar sprinkled on top! Keeping it simple and delicious!
- Topping these cookies with Date Caramel Sauce or Crockpot Apple Butter taste fantastic!
- I can’t be the only one that eats ice cream in the winter. With that being said, these ginger oatmeal cookies go very well with my Peanut Butter Banana Ice Cream recipe!
- I love these oatmeal cookies with my Vegan Eggnog recipe, almond milk, or vegan hot chocolate!
How to Make Ginger Oatmeal Cookies?
*Please read detailed and printable recipe card below for full ingredients and instructions
Mix Dry and Wet Ingredients
- Add old fashioned oats, nuts, sugar, and spices to a mixing bowl. (Photos 1 & 2)
- Next add in your wet ingredients such as your vegan butter, molasses, and plant-based milk and mix together to form the dough. (Photos 3 & 4)
Mix Dry and Wet Ingredients
- Use an ice cream scooper and place dough on the cookie sheet. Then press down slightly with your hands to form a flat cookie-like shape. (Photos 1 & 2)
- Bake for 15 to 20 minutes until cookies are done. Allow to cool and sprinkle some powdered sugar on top if you like. (Photos 3 & 4)
Substitution, Cook, & Storage Tips:
- You can substitute old fashioned oats with instant oats. I don’t know how these would work with steel oats but you are welcomed to try.
- Any plant-based milk will work for this recipe. This recipe would even be good with vegan chocolate or vanilla milk!
- Feel free to mix and match the type of nuts you use in this recipe or you can totally omit them if like.
- DO NOT skip the ground flaxseed as it acts as a binder. You can use ground chia seeds instead.
- For a nutritional boost, and your favorite vegan protein powder (I like Hemp Protein) or whole hemp seeds!
- Instead of vegan butter, you can use a tub of dairy-free margarine (it’s the same thing) or refined coconut oil.
- Leftovers. This will keep very well in an airtight container for 3-4 days and in the refrigerator for 5-7 days.
- Freezer. These will keep perfect in the freezer for up to 2 months.
More Christmas Recipes
Other Oatmeal Recipes You’ll Love
- Strawberry Oatmeal Bars
- Peanut Butter Oatmeal Bars
- Vegan Baked Oatmeal
- Blackberry Bars
- Vegan Granola
- Crockpot Steel Cut Oats
WANT MORE? Subscribe to my NEWSLETTER and follow along on PINTEREST, FACEBOOK, and TWITTER for the latest updates!
Ginger Oatmeal Cookies
Ingredients
- 1 cup old fashioned oats see notes
- ½ cup almond flour see notes
- ½ cup pecans (or walnuts), crushed see notes
- ¼ cup ground flaxseed see notes
- ¼ cup organic cane sugar
- 2 teaspoons ground ginger
- 1 teaspoons ground cinnamon
- ¼ teaspoons sea salt
- ½ teaspoons baking powder
- 3 tablespoons vegan butter, melted see notes
- ½ cup Crockpot Apple Butter (or applesauce)
- 3 tablespoons molasses
- ¼ cup plant-based milk of your choice
Instructions
- Preheat oven to 350ºF (180°C). Combine all ingredients in a large mixing bowl and mix well.
- Using an ice cream scooper, scoop up dough and place on a baking sheet lined with parchment paper. Press the dough down to flatten it a bit. Bake for 15–20 minutes.
- Allow cookies to cool for a minimum of 10 minutes before serving. Top with powdered sugar, Date Caramel Sauce, or Crockpot Apple Butter. You can even serve with my Peanut Butter Banana Ice Cream, Vegan Eggnog, or with your favorite plant-based milk!
- Leftovers can be stored in an airtight container for 3-4 days at room temperature, in the refrigerator for 5-7 days, and in the freezer for up to 2 months.
Video
Notes
- OATS: You can substitute old fashioned oats with instant oats. I don’t know how these would work with steel oats but you are welcomed to try.
- VEGAN BUTTER: Instead of vegan butter, you can use a tub of dairy-free margarine (it’s the same thing) or refined coconut oil.
- ADDITION & SUBSTITUTIONS: For a nutritional boost, and your favorite vegan protein powder (I like Hemp Protein) or whole hemp seeds! If you don’t have almond flour use whatever flour you have on hand. This recipe would even be good with vegan chocolate or vanilla milk!
- OPTIONAL: Feel free to mix and match the type of nuts you use in this recipe or you can totally omit them if like. Ground flaxseed is NOT optional as it acts as a binder. You can use ground chia seeds instead. Just don’t omit completely.
Nutrition
Update Notes: This post was originally published on December 9, 2018, but was republished with new photos, step by step instructions, tips, and a video on December 2, 2019.
As an Amazon Associate, I earn from qualifying purchases. Please read my full Affiliate Disclaimer.
© Gina Marie Hoskins. Vegan With Curves. All Rights Reserved. Unless noted otherwise, all images, recipes, & content are copyright protected and registered with the U.S. Copyright Office. My images and written content are NOT to be used without prior permission. Read full Copyright Disclosure.
