Chewy Ginger Molasses Oatmeal Breakfast Cookies Recipe (No Refined Sugar) by Jan Mostrom
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These chewy ginger molasses oatmeal cookies are a great way to treat yourself to a healthy, quick breakfast on the go without any guilt. The breakfast cookies have a big molasses taste and aren’t too sweet at all. That makes this cookie recipe perfect for healthy snacking and on-the-go breakfasts. And no refined sugar!
To make these chewy cookies for breakfast, brunch, as a snack or for dessert, you need to gather the following ingredients: instant oats, whole-wheat flour, baking powder, ground ginger, ground, cinnamon, ground nutmeg, ground cloves, salt, butter, an egg, vanilla extract, molasses, honey and milk. The warm, aromatic baking spices fill the kitchen and smell delightful as these cookies bake.
Serve these cookies for breakfast, as a quick snack or with a cup of coffee or hot tea.
Cuisine: American
Prep Time: 20 minutes plus 20 minute to chill
Cook Time: 7 to 10 minutes
Total Time: 50 minutes
Servings: 15 (approximately)
Ingredients
- 1 cup instant oats
- 3/4 cup whole-wheat flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 1/2 tablespoons unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg white, at room temperature
- 1 teaspoon vanilla extract
- 1/4 cup molasses, at room temperature
- 1/4 cup honey (optional)
- 5 tablespoons milk, at room temperature
Here's how to make it:
- About 10 minutes before starting, place separated egg whites and milk into two small bowls and set aside on the counter. Then melt butter and set aside to cool.
- After 10 minutes combine all the dry ingredients in a medium bowl. (If you only have regular oats, just place them in a blender and pulse them for a short time to break them into rough, smaller pieces.)
- In a separate bowl mix melted butter (or coconut oil), egg whites and vanilla. Blend in the molasses and then add milk. Stir. (If using salted butter omit the added salt.)
- Add dry ingredients into the wet and mix well. Place into the refrigerator for 20 to 30 minutes.
- Preheat oven to 325 degrees F. Place a piece of parchment on a baking sheet and divide the batter into 13 to 15 balls. Flatten them with a spatula. Bake for 7 to 10 minutes. Don’t overbake! A little give in the middle is just fine.
- Cool for a few minutes and serve warm for breakfast of a coffee break. Store the cookies in an airtight container on the counter.
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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