Gluten & Dairy-Free Gingerbread Oatmeal Maple Breakfast Cookies

These are the perfect companion to your morning coffee or tea [Nut-free]!

I don’t know about you guys, but I definitely have a soft spot for any type of oatmeal cookie. My mum used to make these all the time for my siblings & I as kids. Soft, chewy, flavourful.. UGH… you just cannot beat that! These gingerbread maple ones are sure to please.

I have been gluten-free for over 5 years now but that doesn’t mean there isn’t room for oatmeal cookies anymore! I make sure to get certified #glutenfree rolled oats for my baking recipes. If you don’t have an issue with gluten, any brand of rolled oats should work in this!

If you are curious about my favourite brands (the ones I personally use myself) you can find all of those at my Amazon shop. I have two depending on where you are located. Click HERE (CANADA) & HERE (US). I used the Bob’s Red Mill Gluten-Free Rolled Oats in this recipe. As well as the Bob’s Red Mill Gluten-Free 1:1 Baking Flour in this recipe. Although, regular flour should also work if you are not gluten-free!

This recipe is sweetened with only 4 tbsp maple syrup & 2 tbsp blackstrap molasses! These gingerbread oatmeal maple breakfast cookies are refined sugar free, but if you want to cut the sugar from the maple syrup I recommend trying a sugar-free syrup from Lakanto or their brown sugar sweetener in this recipe. Although, I have only tested it with the maple syrup. Let me know how they turn out if you make any substitutions!

These are absolutely incredible on their own, but would also be delicious with some sugar-free vegan ‘cream’ cheese icing or vegan sugar-free caramel sauce! Ok so let’s get into it!

Don’t forget to share your re-creations with me on Instagram & save to Pinterest to make later!

-Lau

Print Recipe

Gluten & Dairy-Free Gingerbread Oatmeal Maple Breakfast Cookies

Servings

Cookies

Ingredients

• 1/3 cup Coconut oil melted
• 3/4 cup gluten-free flour the one I used is linked above
• 1 tsp Vanilla extract
• 2 tbsp blackstrap molasses
• 4 tbsp Maple Syrup or sugar-free syrup
• 1 Egg
• 1 + 1/2 cups gluten-free rolled oats
• 1 tsp Baking soda
• 1/2 tsp ground ginger
• 1/2 tsp Cinnamon
• 1/4 tsp cloves

Servings Cookies Ingredients 1/3 cup Coconut oil melted 3/4 cup gluten-free flour the one I used is linked above 1 tsp Vanilla extract 2 tbsp blackstrap molasses 4 tbsp Maple Syrup or sugar-free syrup 1 Egg 1 + 1/2 cups gluten-free rolled oats 1 tsp Baking soda 1/2 tsp ground ginger 1/2 tsp Cinnamon 1/4 tsp cloves

Instructions

1. Preheat oven to 350 degrees F.
2. Line a baking tray with parchment paper & set aside.
3. In a large mixing bowl add the coconut oil with the flour & mix.
4. Add the rest of the ingredients & let the dough sit for 5-10 minutes.
5. Roll the dough into balls & flatten slightly, placing on the parchment lined baking tray.
6. Bake 8-10 minutes. I like to slightly under-bake mine & let them cool on the pan for a few minutes to make them extra soft. If you want a crunchier cookie, bake for a few minutes longer.
7. Let cool slightly & enjoy!