Gingerbread Oatmeal Cookies

5 from 2 votes

These cozy gingerbread oatmeal cookies are soft and chewy inside with crisp edges and loaded with warm spices and molasses for a great holiday treat!

Prep Time10

Cook Time12

Total Time22

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Servings: cookies

Calories: 211kcal

Author: Toni Okamoto

Equipment

Ingredients

1 tablespoon of flaxmeal
2 ½ tablespoons of warm water
1 cup of all-purpose flour
¼ cup of granulated sugar
½ teaspoon of baking soda
¼ teaspoon of baking powder
2 teaspoons of ginger powder
½ teaspoon of pumpkin spice
½ cup of vegan butter, at room temperature
½ cup of light-brown sugar
3 tablespoons of molasses
1 teaspoon of vanilla extract
1 ½ cups of rolled oats

Instructions

In a small bowl, combine the flaxmeal and warm water. Mix well and set aside.
In a small bowl, mix the flour, granulated sugar, baking soda, baking powder, ginger powder, and pumpkin spice. Set aside.
Using a hand mixer, in a large bowl, mix the vegan butter with the brown sugar. Beat until light and fluffy. Then add the molasses, vanilla extract, and flaxmeal mixture. Mix on high for 1 minute.
To the same bowl, add the flour mixture and lightly mix until the ingredients are barely combined. Add the oats and mix until the dry ingredients are moist and well incorporated, but do not over-mix. Set aside while the oven preheats.
Preheat the oven to 375 degrees F and prep a baking sheet with parchment paper.
Scoop 2 tablespoons of dough, lightly form a ball, place them 2 inches apart on the baking sheet, and lightly press it to flatten it.
Bake for 8 to 12 minutes or until cookies are golden around the edges with the middle slightly underbaked.
Remove from the oven, and let them sit on the baking sheet for 10 minutes to harden. Using a spatula, carefully transfer them to a wire rack to cool completely. Enjoy warm or at room temperature.

Notes

Don’t overmix the dough: Only mix it until fully combined; otherwise, it can affect the rise and texture of the cookies.

Don’t overbake the gingerbread cookies: It’s normal for the middle to look soft and underdone immediately after removing them from the oven.

Rest on the tray: After baking, leave the vegan oatmeal ginger cookies on the hot tray for 10 minutes to allow the residual heat to finish cooking the center of the cookies for a perfectly soft and chewy texture.

Nutrition