Gluten-Free Gingerbread Oatmeal Breakfast Cookies

Ingredients:

• 1 cup gluten-free rolled oats
• ¾ cup oat flour
• 1 tablespoon ground flaxseed
• 1 tablespoon ground ginger
• 1½ teaspoons ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon baking soda
• ¼ teaspoon fine sea salt
• ¼ cup coconut oil, melted and cooled
• ¼ cup unsweetened applesauce
• ¼ cup pure maple syrup
• 2 tablespoons blackstrap molasses
• 1½ teaspoons vanilla extract
• ¼ cup raisins or dried cranberries (optional)

Directions:

1. Preheat oven to 350°F (177°C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together oats, oat flour, flaxseed, ginger, cinnamon, nutmeg, baking soda, and salt.
3. In a separate bowl, whisk together melted coconut oil, applesauce, maple syrup, molasses, and vanilla until well combined.
4. Pour the wet mixture into the dry ingredients and stir until fully combined. Fold in raisins or cranberries if using.
5. Scoop dough using a tablespoon or cookie scoop and shape into cookies on the prepared baking sheet. Flatten slightly.
6. Bake for 10–12 minutes, or until edges are firm and tops look set.
7. Allow to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Prep Time: 10 mins | Cooking Time: 12 mins | Total Time: 22 mins
Kcal: 130 kcal | Servings: 12 cookies