Gluten Free Gingerbread Oatmeal Breakfast Cookies (Vegan, GF, Dairy-Free, Refined Sugar-Free)

Gluten Free Gingerbread Oatmeal Breakfast Cookies (V, GF): an easy recipe for lightly sweet, soft and chewy ginger oatmeal cookies bursting with your favorite warm holiday spices! Vegan, Gluten-Free, Dairy-Free.

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Gingerbread: are you a fan? I must admit, I rarely get the chance to enjoy gingerbread. When I was younger, my sister Penny used to take me this famous place in Oakland that sold gingerbread chocolate chip cookies.

They were so incredibly good. And the size of my face. And since when does a dessert of such impressive size not fail to stun?

That place has since closed, so I find myself looking everywhere to my gingerbread fix (once winter rolls around of course). Do you have a favorite form of gingerbread? Gingerbread latte? Gingerbread Cookies? Gingerbread hand lotion? <—fascinating! Tell me more!

Also, to be honest, it was a struggle not to put chocolate chips into this recipe. What can I say? I love chocolate. By the way, feel free to dip an entire half of one Gluten Free Gingerbread Oatmeal Breakfast Cookies into chocolate. Trust me, it’s SO good.

Anyway, ever since I made a batch of Gingerbread Oatmeal Homemade Breakfast Bars for the fam, they haven’t stopped asking for another gingerbread treat.

Since it’s getting super hectic during this holiday gift-making, shopping, prepping all the edible gifts and show stopping holiday main dishes time, I thought it’d be the perfect moment to share a little something festive to get you fueled!

What could be better than cookies for fuel, amiright? Btw, does anyone say amiright anymore?? At least like it’s just one word?

Before I go wildly off-topic due to holiday brain, tell me: what are your favorite winter activities for this time of year?

Erik and I are planning on going on an ice skating date. Oooooh, I’m super excited about picking up some steaming cups of hot chocolate or apple cider (even though I always only end up taking like two sips for some unknown reason), and then skating my heart out.

Of course, I’ll be clutching to Erik like the frozen pond below is literally made out of spikes and chomping piranha because I’m still scared of falling on the ice. Then Erik will feel all heroic and robust because I’m clinging to him. Then, I’ll have to say something snarky to make sure he knows his place.

And in that moment, I’ll almost slip and all the edge will fall right off my snark.

Ahhh… the holidays!

My mom and sister Jenny want to head to the mall for some last minute shopping (for which I will be tastefully averting my eyes, in case they’re getting something for me or Erik). I’m still tossing around a few ideas for gifts, but naturally most of them will be edible: peppermint brownies, vegan peanut butter cookies, chocolate coconut bars, to name a few.

Are you planning on going Day After Christmas sale shopping? Jenny’s already trying to rouse the whole fam, sure that she’ll convince us of some rational reason to wake up at 4am to get the jump on the best deals. No thanks Jenny!

The best deal is sleeping in! 😉

I hope these Gluten Free Gingerbread Oatmeal Breakfast Cookies keep you fueled during all of your holiday fun. Here are a few tasty bulletpoints about these gingerbread delights, just in case you’re interested. They’re:

• easy to make, in just two bowls!
• soft, chewy and delicious
• vegan, gluten-free, dairy-free
• bursting with your favorite festive spices: ginger, cinnamon, nutmeg, cloves
• deliciously refined sugar-free
• the tasty healthy holiday dessert you’ve been looking for
• or the perfect healthy vegan breakfast treat to enjoy for Christmas breakfast!
• made with the simple, whole and healthy ingredients you love to bake with
• plant-based and allergy-friendly
• your new favorite gluten free gingerbread cookie recipe 🙂

Here’s to baking, eating, and enjoying the best of the holidays! I’m so grateful to be here with you, baking our way through this lovely time of the year. I can’t wait to hear what you think of this recipe. In the meantime, tell me:

What are your holiday plans for the rest of the year?

Sending you all my love and maybe even a dove, xo Demeter ❤️

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If you enjoyed these plant-based, allergy-friendly Gluten Free Gingerbread Oatmeal Breakfast Cookies, then you’ll just love these tasty breakfast recipes:

☀︎ More ­­­­­­Vegan Gluten Free Breakfast Recipes ☀︎

• Good Morning Breakfast Cookies
• Gluten Free Pumpkin Chocolate Chip Oatmeal Breakfast Bars
• Gluten Free Maple Pecan Pumpkin Muffins
• Chocolate Chip Oatmeal Banana Breakfast Bars
• Easy Vegan Peanut Butter Banana Breakfast Cookies

Gluten Free Gingerbread Oatmeal Breakfast Cookies (Vegan, GF, Dairy-Free, Refined Sugar-Free)

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★★★★★

5 from 6 reviews

• Author: Demeter | Beaming Baker
• Yield: 14-18 cookies 1x

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Description

Gluten Free Gingerbread Oatmeal Breakfast Cookies (V, GF): an easy recipe for lightly sweet, soft and chewy ginger oatmeal cookies bursting with your favorite warm holiday spices! Vegan, Gluten-Free, Dairy-Free.

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Ingredients

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Dry Ingredients

• 1 ½ cups gluten free rolled oats
• ¼ cup gluten free oat flour
• 1 ½ teaspoons ground ginger
• ¾ teaspoon ground cinnamon
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ¼ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt

Wet Ingredients

• 2 flax eggs (whisk together 2 tablespoons ground flax + 6 tablespoons water, set for 15 mins)
• 2 tablespoons melted coconut oil
• ¼ cup + 2 tablespoons natural, unsalted creamy almond butter
• 3 tablespoons coconut sugar
• 2 tablespoons molasses

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Instructions

1. Preheat oven to 350°F. Line a baking sheet with parchment paper or greased foil. Set aside.
2. In a large bowl, whisk together all of the dry ingredients: oats, flour, spices, baking powder, baking soda and salt.
3. In a medium bowl, whisk together all the wet ingredients: flax eggs, coconut oil, almond butter, coconut sugar and molasses.
4. Pour wet ingredients over dry ingredients. Using a rubber spatula, stir and fold until well combined.
5. Using a 2-tablespoon cookie scoop, scoop and drop cookies onto the prepared baking sheet. Space cookies evenly apart, with enough space to spread during baking. Using a fork, flatten cookies. Dough will be sticky.
6. Bake for 10-14 minutes. Mine took 12 minutes. Using a heatproof spatula, carefully lift cookies from the sheet and transfer to a cooling rack. Allow to cool completely before storing. Enjoy! Storing instructions below.

Notes

– Adapted from my Gingerbread Oatmeal Homemade Breakfast Bars.
– Store in an airtight container for 1-2 weeks in a cool, dark environment.
– More holiday recipes here: Easy Vegan Peanut Butter Cookies, Vegan Gluten Free Chocolate Cupcakes, 5 Minute Peppermint Fudge.

• Category: Breakfast, Holiday, Gluten-Free, Dairy-Free, Vegan, Refined Sugar-Free

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