Gingerbread Oatmeal Cookies
Iced gingerbread oatmeal cookies are super soft and have all the flavors of the holiday season.
Servings: 12 servings
Calories: 180kcal
Ingredients
Cookie Ingredients:
- 1 cup instant oats
- ¾ cup all purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon ground ginger
- ¼ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ¼ teaspoon sea salt
- 2 Tablespoons unsalted butter
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup pure maple syrup
- ¼ cup molasses
Icing Ingredients:
- 1 ½ cups powdered sugar
- ¼ teaspoon vanilla extract
- 1-2 tablespoons milk
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl, add oats, flour, baking powder, baking soda, ground ginger, cinnamon, nutmeg, cloves and salt. Whisk to combine.
- Melt butter and pour into a small mixing bowl. Add egg, vanilla extract, maple syrup and molasses. Whisk to combine.
- Pour wet ingredients into the bowl of dry ingredients. Stir until incorporated.
- Use a ¼ cup cookie scoop to transfer the balls of cookie dough onto prepared baking sheet. Use the back of a measuring cup or bottom of a clean glass to flatten the cookie dough balls.
- Bake for 12 minutes-15 minutes or until golden brown.
- While cookies are baking, prepare the icing. In a small bowl, stir together confectioners sugar, vanilla extract, 1 tablespoon of milk and cinnamon. If icing is too thick, add ½ tablespoon of milk at a time until desired consistency is reached.
- When cookies are finished baking, frost each cookie. Sprinkle cinnamon onto iced cookies, if desired.
Nutrition
Serving: 1serving | Calories: 180kcal | Carbohydrates: 36g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 110mg | Potassium: 200mg | Fiber: 1g | Sugar: 24g | Vitamin A: 100IU | Vitamin C: 0.01mg | Calcium: 48mg | Iron: 1mg