Love gingerbread flavor and oatmeal cookies? Then combine them, with these Gingerbread Oatmeal Cookies! These thick, soft, spiced cookies will quickly become a Christmas favorite.
Let me guess, you like gingerbread?
It’s one of my favorites too! But, what I don’t always want is to make gingerbread cut out cookies. They’re a little more labor intensive with cookie cutters, frosting, and sprinkles. My kids love sprinkles – my kitchen cleanliness and my sanity… they disagree! 😉
Soft, thick, and filled with oats for a texture-lovers dream. These Gingerbread Oatmeal Cookies take the best of oatmeal cookies and infuse them with gingerbread spices and molasses. I like to add white chocolate chips for pops of sweetness throughout. Which, gives you one killer Christmas cookie!
These cookies are pretty quick and easy to make, but be prepared, they do need to chill for an hour beforehand. Other than that, the instructions are pretty typical. So grab your molasses, spices, oats, and let’s get to baking!
Let’s talk about cookie ingredients.
If you do not need these cookies to be gluten-free, you can use regular white flour and rolled oats.
Be sure to use rolled oats! Unless, you live at a very high altitude (over 6,000 ft). For high altitude, I recommend using quick cooking oats. This way your cookies won’t dry out as fast and become hard rocks in a couple days!
To spice these cookies with, I prefer to make my own blend of cinnamon, ginger, cloves, nutmeg and allspice. If you have your own favorite blend, you can use that in place here too. Or, you can use 3 1/2 teaspoons of pre-made gingerbread spice seasoning. I prefer a strongly spiced flavor, if you don’t I would recommend you use less spices.
I recommend using high quality spices for the best flavor. They don’t need to be the most expensive spices. I typically buy the cheapest spices I can find in glass containers (the spices in glass containers are more expensive).
To sweeten these cookies, I recommend using brown sugar and molasses. If you’d like to use coconut sugar instead of brown sugar you can, but they won’t be as sweet.
To try and make these egg-free, I would recommend using either a flax or chia egg (with 1 tbsp flax or chia seed and 2 1/2 tbsp of water) or an egg replacer. The cookies will be a little softer with an egg replacement.
Last but not least, let’s talk white chocolate.
I think white chocolate tastes best with gingerbread spices. However, I think dark, semi-sweet and milk chocolate would also be a fun twist too.
To make these Gingerbread Oatmeal Cookies a little more festive, you’ve got a few options! First, you could make them into oatmeal creme pies and put frosting in between. I’d recommend Vanilla Frosting.
Or, instead of including the white chocolate chips in the batter you could dip your cookies in it, or drizzle it on top of your cookies. Then sprinkle some festive red and green sprinkles across the top, over the chocolate!
Oh wait, here we go again with those sprinkles getting all over my kitchen floor! …But, hey, my little ones love it, and it really wouldn’t be the Holidays without it. 🙂
Our Holidays may look a little different this year, but my family finds comfort in classic food during this time. Flavors that my husband and I grew up with. And gingerbread is undoubtedly one of them!
For an easy, modern take on a gingerbread dessert, give these Gingerbread Oatmeal Cookies a shot! If you make them, let me know what you think too. Leave a comment here, below, or find me on Instagram.
Looking for more Christmas cookies? Some of my favorites are my gluten-free Mexican Hot Cocoa Cookies, Red Velvet Chocolate Chip Cookies, Apple Cinnamon Oatmeal Cookies and Classic Thumbprint Cookies.
- 1 cup gluten-free all purpose flour (or regular flour)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tsp cinnamon and ginger
- 1/2 tsp cloves, nutmeg and allspice
- 1/2 cup butter, softened
- 1/2 cup brown sugar (or coconut sugar)
- 3 tbsp molasses
- 1 tsp vanilla
- 1 egg
- 1 1/4 cup rolled oats (certified gluten-free)
- 3/4 cup white chocolate chips
To a small mixing bowl add your flour, baking soda, salt, cinnamon, ginger, cloves, nutmeg and allspice and whisk them together.
To another mixing bowl, add your butter, brown sugar and molasses and beat together with a mixer till creamy. Add in your vanilla and egg and briefly blend in. Add your dry ingredients to the bowl and mix together till well combined. Gently fold your oats and white chocolate chips in.
Cover the bowl and let your dough chill in the fridge for one hour. *The cookies will spread too thin if you don't.
After an hour, preheat your oven to 350 and line a pan with parchment paper (or spray with non-stick spray). Scoop your dough onto your pan evenly spaced apart, with no more than 12 cookies per pan.
Bake for 12-14 minutes, or till the edges of the cookies are set.
Let cool, then devour!
Stored in an airtight container, these cookies taste best within the first 4-5 days.