Thick, soft, and chewy, you will love these oatmeal ginger cookies! They're filled with warm spices, studded with crystallized ginger, and topped with a delicious maple glaze. Plus, they're easy to make!
I'm proud to have partnered with Paradise Fruit Co. to bring you these amazing cookies!
I have to say these oatmeal ginger cookies are at the top of my list of favorite cookies. They're just so cozy and feel like the holidays, which is my FAVORITE time of year.
I think it's the combination of old-fashioned oats, warm spices, and candied ginger that makes you want to grab something warm to drink and snuggle in front of a fireplace.
But don't get me wrong. It doesn't have to be the holiday season to enjoy these cookies. They're simple to make, and the ingredients are easy to find. In fact, you probably already have most of them in your cupboard.
So, what do you need?
Ingredients
For oatmeal ginger cookies, you will need the following ingredients:
Cookies
- Old-Fashioned Oats- Old-fashioned oats, also called rolled oats, work best for this recipe. You can substitute quick oats, but the texture of the cookies won't be as chewy.
- All-Purpose Flour- Feel free to substitute whole wheat pastry flour for a healthier option.
- Cinnamon, ginger, and nutmeg- I love the combination of cinnamon, ginger, and nutmeg in these cookies, but if you choose to leave one out, that's fine. A pinch of ground cloves would be good too.
- Baking Powder and Baking Soda- Baking powder and baking soda help the cookies to rise and expand.
- Coconut Sugar- Feel free to substitute regular brown sugar if that's what you have.
- Olive Oil- I like to bake with olive oil for health benefits, but you can substitute canola or vegetable oil.
- Molasses- A touch of molasses adds a lovely flavor to the cookies that reminds me of Christmas. I used Grandma's Molasses, but use any brand you prefer.
- Egg- You'll need one large egg. I always recommend pasture-raised eggs because they are the healthiest and kindest to the animals.
- Crystallized Ginger- the crystallized (candied) ginger is so good in these cookies, and I highly recommend it. I used the Paradise Brand. If you don't have the crystallized ginger, you can substitute chopped pecans or walnuts.
Maple Glaze (optional)
- Confectioners' Sugar- If you want to reduce the amount of sugar in the glaze, you can use powdered monk fruit sweetener or powdered erythritol instead of the confectioners' sugar.
- Maple Syrup- I used maple syrup, but honey or agave syrup works too.
Instructions
These are the easiest oatmeal cookies to make, and the glaze takes less than five minutes. The glaze is optional because the cookies are delicious on their own. Although I highly recommend making the glaze if you have the time. It takes these cookies up a notch.
The make the cookies follow these instructions:
- In a medium-sized bowl, whisk together the oats, flour, cinnamon, ground ginger, nutmeg, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the coconut sugar, olive oil, and molasses on medium speed for 1 minute. Add in the egg on low speed and beat for 30 seconds. Stop to scrape down the bowl and beat for an additional minute on medium speed. Add in the dry ingredients on low speed and increase to medium until everything is just incorporated. Add in the chopped ginger and mix on low until combined. Cover and refrigerate the dough for an hour or up to overnight.
- When ready to bake your cookies, preheat the oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats. Set Aside.
- Using a cookie scoop (about 1 and ½ tablespoons), scoop the dough into balls and place them onto the prepared baking sheets leaving about 2-3 inches between each cookie. Using your hands or the back of a large spoon, flatten each cookie just a little bit. They won't spread much.
- Bake the cookies for 12-13 minutes or until the edges are slightly golden. Do not overbake. They will look very soft but firm up as they cool.
- Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
To make the maple glaze, follow these instructions:
Whisk together the confectioners' sugar and maple syrup in a small bowl. Drizzle the glaze over the cooled cookies with a small spoon. The glaze will harden slightly after about 10 minutes.
FAQs
Old-fashioned oats (also called rolled oats) are groats that have been steamed and flattened. Quick oats have been precooked, dried, and flattened to cook faster than old-fashioned oats. You can substitute quick oats for rolled oats for these oatmeal ginger cookies, although they won't be quite as chewy because rolled oats retain their texture better than quick oats.
Yes! You can freeze your baked cookies for up to 5 months in freezer bags. You can freeze the cookie dough for up to 3 months. To freeze the cookie dough, prepare the dough as usual and portion out the dough on a cookie sheet. Since you aren't baking the dough, you can place the dough close together. Place the baking sheet in the freezer for at least six hours. Then you can place the portioned-out dough in a freezer bag or container. Bake as directed in the recipe adding an extra minute or two.
Silicone baking mats work great for this recipe and most cookie recipes. They are worth the investment as you can use them repeatedly. If you don't have a silicone mat, I suggest using parchment paper.
Want more cookie recipes?
Check these out:
Homemade Birthday Cake Protein Cookies
Healthy Oatmeal Chocolate Chip Cookies
Healthy Sugar Cookies with Cashew Butter Frosting
Please let me know how you like the oatmeal ginger cookies in the comments! I love to hear from you, and your star ratings encourage others to give the recipe a try.
Enjoy!
Crystal
📖 Recipe
Oatmeal Ginger Cookies
Ingredients
Oatmeal Ginger Cookies
- 1 and ⅓ cups old-fashioned oats*
- 1 cup all-purpose flour or whole wheat pastry flour
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon ground nutmeg
- ⅔ cup coconut sugar
- ⅓ cup olive oil or canola oil
- 2 tablespoons molasses
- 1 large egg
- ⅔ cup crystallized ginger* Paradise, see notes
Maple Glaze (optional)
- ¼ cup confectioners' sugar
- 1 and ½ tablespoon maple syrup
Instructions
Make the cookies
- In a medium-sized bowl, whisk together the oats, flour, cinnamon, ground ginger, nutmeg, baking powder, baking soda, and salt. Set aside.
- In a large bowl, using a stand mixer fitted with the paddle attachment or a handheld mixer, beat the coconut sugar, olive oil, and molasses on medium speed for 1 minute. Add in the egg on low speed and beat for 30 seconds. Stop to scrape down the bowl and beat for an additional minute on medium speed. Add in the dry ingredients on low speed and increase to medium until everything is just incorporated. Add in the chopped ginger and mix on low until combined. Cover and refrigerate the dough for an hour or up to overnight.
- When ready to bake your cookies, preheat the oven to 350°F and line two cookie sheets with parchment paper or silicone baking mats. Set Aside.
- Using a cookie scoop (about 1 and ½ tablespoons), scoop the dough into balls and place them onto the prepared baking sheets leaving about 2-3 inches between each cookie. Using your hands or the back of a large spoon, flatten the top of each cookie just a bit. They won't spread much.
- Bake the cookies for 12-13 minutes or until the edges are slightly golden. Do not overbake. They will look very soft but firm up as they cool.
- Allow the cookies to cool on the baking tray for 10 minutes before transferring them to a wire rack to cool completely.
Make the glaze (optional)
- Whisk together the confectioners' sugar and maple syrup in a small bowl. Drizzle the glaze over the cooled cookies with a small spoon. The glaze will harden slightly after about 10 minutes. Enjoy!
Notes
- Old-Fashioned Oats- Old-fashioned oats, also called rolled oats, work best for this recipe. You can substitute quick oats, but the texture of the cookies won't be as chewy.
- Crystallized Ginger- the crystallized (candied) ginger is so good in these cookies, and I highly recommend it. The Paradise brand is excellent. If you don't have the crystallized ginger, you can substitute chopped pecans or walnuts.
- Store your oatmeal ginger cookies covered at room temperature for up to four days or in the refrigerator for up to two weeks.
Gina says
These cookies are so good! I made them tonight and they (almost) all disappeared! The candied ginger was amazing in these cookies.
Crystal Yentzen says
I'm so glad you liked them!
Jz says
Nice idea.
Katie says
These are absolutely delicious! They're full of flavor, and so easy to make too!
Crystal Yentzen says
I'm so happy you like them too!