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You are here: Home / Recipes / Holidays / Ginger Oatmeal Cookies

Ginger Oatmeal Cookies

Published on December 2, 2019. Last updated on April 21, 2021 by Gina Marie 2 Comments

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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!

ginger oatmeal cookies stacked on top of each other

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

  1. Add old fashioned oats, nuts, sugar, and spices to a mixing bowl. (Photos 1 & 2)
  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)
ginger oatmeal cookies step by step grid photos of oats being mixed with wet ingredients too make dough

Mix Dry and Wet Ingredients

  1. 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)
  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)
ginger oatmeal cookies step by step grid photos of forming the cookies and baking them

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. 
ginger oatmeal cookies laying side by side on a cookie rack

More Christmas Recipes 

  • Vegan Eggnog
  • Vegan Candied Pecans

Other Oatmeal Recipes You’ll Love 

  • Strawberry Oatmeal Bars 
  • Peanut Butter Oatmeal Bars
  • Vegan Baked Oatmeal
  • Blackberry Bars
  • Vegan Granola
  • Crockpot Steel Cut Oats

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ginger oatmeal cookies stacked on top of each other

Ginger Oatmeal Cookies

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!
4.2 from 5 votes
Print Pin Rate
Course: Breakfast, Dessert, Snacks
Cuisine: American, Vegan
Keyword: Ginger Oatmeal Cookies
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 10 cookies
Calories: 209kcal
Author: Gina Marie

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
US Customary – Metric

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

Nutrition Facts
Ginger Oatmeal Cookies
Amount Per Serving (1 cookie)
Calories 209 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 1g6%
Sodium 100mg4%
Potassium 208mg6%
Carbohydrates 25g8%
Fiber 3g13%
Sugar 15g17%
Protein 4g8%
Vitamin C 1mg1%
Calcium 62mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
DID YOU MAKE THIS RECIPE?Be sure to PIN IT on Pinterest, leave a comment below, rate it, and mention @_VeganWithCurves using #veganwithcurves hashtag on Instagram so I can see it!

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.

Filed Under: Breakfast, Holidays, Snacks

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