These Healthy Iced Gingerbread Oatmeal Cookies taste like a cozy December hug. They are softly chewy, warmly spiced, and finished with a light vanilla ginger glaze that sets to a delicate crackle. I tested several batches to get that tender middle and crisped edge we all love with less sugar and more whole grains.
Why You’ll Love This Healthy Iced Gingerbread Oatmeal Cookies
- Soft and chewy with a whisper of crisp edges
- Warm gingerbread spice and real molasses for classic flavor
- Wholesome: whole grains, oats, and a lighter glaze
- Simple pantry ingredients and easy, no-fuss steps
Healthy Iced Gingerbread Oatmeal Cookies Ingredients & Substitutions
- 1 1/2 cups old-fashioned rolled oats (135 g) – use certified gluten-free oats if needed. Avoid instant oats for best texture.
- 1 cup white whole wheat flour or whole wheat pastry flour (120 g) – all-purpose flour works if that is what you have.
- 1/2 tsp baking soda
- 1/2 tsp fine sea salt
- 2 tsp ground ginger, 1 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 1/8 tsp ground cloves – adjust to taste.
- 1/3 cup melted unsalted butter, cooled (75 g) – melted coconut oil makes these dairy-free.
- 1/3 cup coconut sugar or light brown sugar (65 g)
- 1/3 cup unsulphured molasses (80 ml) – robust flavor and classic chew.
- 1 large egg, room temperature – for vegan, use 1 flax egg, though cookies will be slightly more tender.
- 2 tsp pure vanilla extract
- 2 tbsp plain Greek yogurt (30 g) – or 3 tbsp unsweetened applesauce for dairy-free moisture.
- Optional add-ins: 1/2 cup chopped pecans or walnuts (60 g), or 1/3 cup finely chopped crystallized ginger for extra zing.
For the vanilla ginger icing:
- 3/4 cup powdered sugar (90 g)
- 2 to 3 tbsp milk of choice (30 to 45 ml) – dairy-free milk works well.
- 1/2 tsp vanilla extract
- Pinch ground ginger and cinnamon
Step-by-Step Instructions to Make Healthy Iced Gingerbread Oatmeal Cookies
1. Preheat and prep
Preheat oven to 350°F 175°C. Line two baking sheets with parchment paper for even browning and easy cleanup.
2. Whisk the dry ingredients
In a medium bowl, whisk oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
3. Mix the wet ingredients
In a large bowl, whisk melted cooled butter, coconut sugar, and molasses until glossy. Whisk in the egg, vanilla, and Greek yogurt until smooth.
4. Combine and chill
Fold the dry ingredients into the wet just until no flour streaks remain. Stir in nuts or crystallized ginger if using. The dough will be sticky. Chill 20 minutes to hydrate oats and help the cookies keep their shape.
5. Scoop and bake
Scoop 1 1/2 tablespoon portions, spacing 2 inches apart. Bake 9 to 11 minutes until edges are set and centers look soft but not wet. They will continue to set as they cool.
6. Cool completely
Cool on the sheet 5 minutes, then transfer to a wire rack to cool fully. Icing adheres best to cooled cookies.
7. Make the icing
Whisk powdered sugar, 2 tbsp milk, vanilla, and a pinch of ginger and cinnamon until smooth. Add the remaining milk a few drops at a time until it is drizzleable but not runny.
8. Ice and set
Drizzle or dip the tops of the cookies in icing and let them set on the rack 20 to 30 minutes until the glaze firms with a soft sheen.
Tips for Success
- Weigh ingredients for accuracy, especially flour and oats. Too much flour makes dry cookies.
- Do not skip the chill. It hydrates the oats for a chewier bite and reduces spreading.
- Pull them when the centers look slightly underdone. Residual heat finishes the bake so they stay soft.
- Use parchment, not a greased pan, to prevent excess spreading.
- Adjust spice to your taste. Add an extra 1/2 tsp ginger if you love more heat.
Variations of Healthy Iced Gingerbread Oatmeal Cookies
- Chocolate chip gingerbread: fold in 1/2 cup dark chocolate chips.
- Orange glaze: swap milk for fresh orange juice and add 1 tsp zest to the icing.
- Nut-free: omit nuts and add 1/3 cup raisins or dried cranberries.
- Gluten-free: use certified GF oats and a quality 1 to 1 gluten-free baking flour.
- Maple drizzle: replace powdered sugar icing with 3 tbsp maple syrup whisked with 2 to 3 tbsp powdered sugar until thick and glossy.
Serving Suggestions: What to Pair with Healthy Iced Gingerbread Oatmeal Cookies
- Hot coffee with a splash of oat milk or a chai latte
- Vanilla Greek yogurt and fresh clementines
- A mug of steamed milk with honey and a dusting of cinnamon
- Holiday cheese board with sharp cheddar and sliced apples
Storage & Reheating Instructions
- Room temperature: Store iced cookies in an airtight container up to 4 days. Layer with parchment to protect the glaze.
- Refrigerator: Keeps well up to 1 week. Bring to room temp before serving for best texture.
- Freezer, baked: Freeze un-iced or iced cookies up to 2 months. Thaw at room temp. If frozen un-iced, glaze after thawing.
- Freeze the dough: Scoop and freeze dough balls on a sheet until firm, then bag for up to 2 months. Bake from frozen at 350°F 175°C for 10 to 12 minutes.
- To refresh: Warm un-iced cookies in a 300°F 150°C oven for 3 to 4 minutes. Iced cookies are best at room temp.
Memories Made Around the Table
Every December, I bake these while the kids cut paper snowflakes at the counter. We drizzle, we giggle, and someone always sneaks the first cookie before the glaze sets. It is our little tradition that makes the kitchen smell like pure holiday cheer.
FAQs
Can I use quick oats instead of old-fashioned?
Yes, but the texture will be slightly less chewy. If using quick oats, start with 1 1/3 cups and add up to 2 tbsp more only if the dough feels too loose after chilling.
What if I do not have molasses?
Molasses is key to true gingerbread flavor. In a pinch, use 2 tbsp maple syrup and increase brown sugar by 2 tbsp. The cookies will be tasty but less classic.
How do I keep the cookies soft after icing?
Do not overbake, cool fully before storing, and keep them in an airtight tin with a small piece of bread or apple slice to prevent drying. Replace the slice every day.
Can I double the recipe?
Absolutely. Bake one sheet at a time for even results, and rotate the pan halfway through for consistent browning.
Final Thoughts
These Healthy Iced Gingerbread Oatmeal Cookies bring cozy spice, whole grain goodness, and a delicate vanilla glaze to your cookie plate. Pour something warm, share a plate, and make a sweet moment of it.
Healthy Iced Gingerbread Oatmeal Cookies
Equipment
- 2 Baking Sheet lined with parchment
- 1 Parchment Paper for lining sheets
- 2 Mixing Bowl
- 1 Whisk
- 1 Cookie scoop 1 1/2 tablespoon size
- 1 Wire rack
Ingredients
Cookies
- 1.5 cup old-fashioned rolled oats use certified gluten-free if needed; avoid instant oats
- 1 cup white whole wheat flour or whole wheat pastry flour or all-purpose
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 2 tsp ground ginger
- 1.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 0.125 tsp ground cloves
- 0.333 cup unsalted butter melted and cooled; melted coconut oil for dairy-free
- 0.333 cup coconut sugar or light brown sugar
- 0.333 cup unsulphured molasses
- 1 large egg room temperature
- 2 tsp pure vanilla extract
- 2 tbsp plain Greek yogurt or 3 tbsp unsweetened applesauce for dairy-free
- 0.5 cup chopped pecans or walnuts optional
- 0.333 cup crystallized ginger finely chopped, optional
Vanilla ginger icing
- 0.75 cup powdered sugar
- 2 tbsp milk of choice add a few drops more as needed (2 to 3 tbsp total); dairy-free works
- 0.5 tsp vanilla extract
- ground ginger pinch
- ground cinnamon pinch
Instructions
Cookies
- Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper for even browning and easy cleanup.
- In a medium bowl, whisk oats, flour, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
- In a large bowl, whisk melted cooled butter, coconut sugar, and molasses until glossy. Whisk in the egg, vanilla, and Greek yogurt until smooth.
- Fold the dry ingredients into the wet just until no flour streaks remain. Stir in nuts or crystallized ginger if using. The dough will be sticky. Chill 20 minutes to hydrate oats and help the cookies keep their shape.
- Scoop 1 1/2 tablespoon portions, spacing 2 inches apart. Bake 9 to 11 minutes until edges are set and centers look soft but not wet. They will continue to set as they cool.
- Cool on the sheet 5 minutes, then transfer to a wire rack to cool fully. Icing adheres best to cooled cookies.
Vanilla ginger icing
- Whisk powdered sugar, 2 tbsp milk, vanilla, and a pinch of ginger and cinnamon until smooth. Add a few drops more milk until the icing is drizzleable but not runny.
- Drizzle or dip the tops of the cookies in icing and let them set on the rack 20 to 30 minutes until the glaze firms with a soft sheen.
Notes
Storage: Store iced cookies airtight at room temperature up to 4 days (layer with parchment). Refrigerate up to 1 week; bring to room temp before serving. Freeze baked (iced or un-iced) up to 2 months; thaw at room temp. Freeze scooped dough up to 2 months; bake from frozen at 350°F for 10–12 minutes.
Variations: Add 1/2 cup dark chocolate chips; use orange juice instead of milk and 1 tsp zest for the icing; make nut-free by omitting nuts and adding 1/3 cup raisins; make gluten-free with certified GF oats and a 1:1 GF flour; try a maple drizzle (3 tbsp maple syrup whisked with 2–3 tbsp powdered sugar).