Gingerbread cookies.. for breakfast?! Yes, I went there. Soft gingerbread cookies filled with healthy oats, flax seed, crunchy walnuts, Holiday spices, molasses, and sweetened naturally with maple syrup. Whether you need a healthy dessert cookie or a fun Holiday or Christmas breakfast, these cookies deliver!!
I may be a little obsessed with gingerbread flavor right now.
And, no, I don’t mean half a cup of molasses in everything.
Gingerbread to me means a little molasses and plenty of spices: cinnamon, ginger, cloves, nutmeg and allspice to be specific.
These spices are absolutely beautiful together. I think they are Christmas in a flavor! So, I’ve been going a little overboard with them lately at our house!
But, what’s not to love?! I’ve said time and time again how much I love cinnamon and I always add extra to my recipes. Gingerbread is just an extension of that love for me.
So, why not breakfast cookies? I’ve already shared several other breakfast cookie recipes, like:
- Chocolate Peppermint Breakfast Cookies
- Pumpkin Chocolate Chip Breakfast Cookies
- Peanut Butter Coconut Breakfast Cookies
- Chocolate Banana Breakfast Cookies
- Chai Breakfast Cookies
- Zucchini Bread Breakfast Cookies
I would consider myself a breakfast cookie aficionado 🙂 So, why not gingerbread? After all, my kids and I love breakfast cookies, my recipes are always filled with healthy additions and packed with flavor, and gingerbread can easily be one of those flavors!
These healthy Gingerbread Breakfast Cookies are made with oats, oat flour, flax seed, walnuts, tons of spices, a little molasses, and maple syrup.
Topped with a light maple glaze drizzle, I’ve taken the classic, old fashioned Gingerbread Cookie with icing on top and turned it into breakfast. What’s not to love?? 🙂
My other favorite part about breakfast cookies is how easy they are to make.
I’ll show you how simple!
First, you’ll stir together your dry ingredients: gluten-free oat flour and oats, flax seed, walnuts, spices, baking soda and salt.
Now, in a separate bowl you’ll whisk together your wet ingredients: almond butter, maple syrup, molasses, vanilla and egg.
Finally, stir all your ingredients together. Scoop them out onto a parchment-paper lined pan. Flatten each cookie out, as these cookies don’t spread much. Then bake them at 375 for about 8-10 minutes.
Important questions you may have…
Do I have to use oat flour? No. You can use all purpose flour (gluten-free or not) too.
Can I make these without flax seed? Yes. The flax seed in these do not serve as a binder, but extra fiber for a healthy start to the day. 😉
I can’t have walnuts, what would you recommend? I would leave them out entirely then, or another soft nut could work in it’s place. Cashews would be great!
I can’t have almond butter, what else can I use? Cashew butter would work great as well. I haven’t tried it myself but I know others have used sunflower butter. As long as it has a similar consistency to almond butter it should work fine.
How do I make these vegan? Simply use a flax egg in place of the egg. Made this way I think the cookies turn out a little softer but still entirely delicious.
Can I use Gingerbread Spice seasoning instead? Yes, you can use about 1 1/2 teaspoon of gingerbread spice seasoning instead of the blend of spices I have in the recipe (cinnamon, ginger, cloves, nutmeg, allspice).
You can have dessert for breakfast, or a healthy Christmas cookie, with these Gingerbread Breakfast Cookies!
Gluten-free, dairy-free, easily made vegan, filled with healthy additions, and packed with flavor, these soft cookies are your new favorite Christmas breakfast! 🙂
- 1/3 cup oat flour (certified gluten-free)
- 1/2 cup oats (certified gluten-free)
- 1/4 cup ground flax seed
- 1/2 cup walnuts, finely chopped
- 1/2 tsp cinnamon and ginger
- 1/4 tsp cloves, nutmeg and allspice
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup almond butter
- 2 tbsp maple syrup
- 1 tbsp molasses
- 1/2 tsp vanilla
- 1 egg
- 1 cup powdered sugar
- 1 tbsp almond milk
- 1 tbsp maple syrup
To begin, preheat your oven to 375 and line a pan with parchment paper.
In a medium mixing bowl, add your oat flour, oats, flax seed, walnuts, cinnamon, ginger, cloves, nutmeg, allspice, baking soda, and salt and stir them together.
In a small mixing bowl, add your almond butter, maple syrup, molasses, vanilla and egg and whisk them together.
Pour your wet ingredients into your dry ingredients and stir them together till well combined.
Scoop your cookies onto your pan and flatten each cookie out, as these cookies won't spread much.
Bake in the oven for 8-10 minutes, or till the tops are set.
In a small mixing bowl, add your powdered sugar, almond milk and maple syrup and whisk thoroughly till well combined. Add more milk if not thin enough.
Drizzle over cookies (with a spoon) after they have cooled entirely.
Store these cookies in an airtight container at room temperature and they should last about a week. They can also be frozen.