Ginger Granola Breakfast Cookies
Add a little crunch of deliciousness to your chaotic mornings with these easy, delicious, gluten free Ginger Granola Breakfast Cookies!
Most weekday mornings my alarm goes off at 4.30am. After hitting snooze a couple of times, I get out of bed all combobulated and stumble into the kitchen. If I’m lucky, I’ve set the coffee machine to automatically brew the previous night so that in the morning, when I stumble into the kitchen all I must do is wait for the coffee to brew and ingest God’s nectar to get me grooving and moving!
Those mornings I have enough of time to sit down to a leisurely breakfast of Apple Walnut Granola, Greek Yogurt and Honey with my second cup of coffee as I check my blog stats.
Of course, there are those other mornings (which seem to happen more than I like) when I hit that snooze button 500 million times and wake up to find that I haven’t set the coffee machine to brew automatically so I add in the coffee grinds and hit the brew button only to realize I forgot to add in water. And, so begins the chaos of the morning.
Mornings like this don’t give me a whole lot of time to indulge in a bowl of granola and yogurt. So, for those crazy hectic mornings I make myself these grab-and-go, gluten-free, Ginger Granola Breakfast Cookies!
I made these cookies with the basic ingredients I use to make granola. Only, instead of just 1 egg white, I add two as well as 1 whole egg. So, not only are these Ginger Granola Breakfast Cookies gluten free and spicealicious, they also have a hefty helping of protein!
Now, I love candied ginger and usually have a pack hanging out in my fridge at all times for an easy snack or to add to baked treats like these breakfast cookies. If you don’t have candied ginger or aren’t a fan, please feel free to leave them out. If you’d like to add in some crumbled apple chips or orange zest, then go right ahead.
These Ginger Granola Breakfast Cookies smell so intoxicating when they are baking and even after when they have cooled to room temperature. These are crunchy and go just as well with a cup of coffee or a glass of milk.
This recipe first appeared on Food Fanatic, make sure you stop by Food Fanatic and drool over other recipes there! Looking for more breakfast dishes? Then try out these Vanilla Crepes and this English Muffin French Toast Bake!
Ingredients
- 1/4 cup Coconut Oil
- 1/4 cup Pure Maple Syrup
- 1/4 cup Brown Sugar
- 3 cups Rolled Oats
- 1/2 teaspoon Salt
- 1/4 teaspoon Ground Nutmeg
- 1/4 teaspoon Cardamom
- 1 teaspoon Cinnamon
- 1/2 teaspoon Ground Ginger
- 2 tablespoons Candied Ginger chopped (optional)
- 1 Egg
- 2 Egg Whites
Instructions
- Preheat oven to 325°F.
- Melt coconut oil by placing it in a microwave safe bowl and microwaving for 15-20 seconds.
- Then add in maple syrup and mix well with coconut oil.
- Add in the oats, brown sugar, salt, nutmeg, cardamom, cinnamon, ginger and mix well.
- Then add in the cut up pieces of candied ginger
- Whisk the egg with a fork and add it to mixture.
- Add the egg whites to a boil and whisk them until they are frothy, then add them to the mix as well.
- Add spoonfuls of this granola mixture onto parchment lined baking tray.
- Spray two tablespoons with cooking oil and use the backs of them to shape the spoonfuls into cookies. The oat/granola mixture will be very “loose” but don’t worry, after it bakes, it will hold its shape well.
- Bake these ginger granola cookies at 325°F for 35 minutes.
- Let cool completely and enjoy!
You had me at “breakfast cookie,” but I stayed for the ginger!
I think coffee makers with timers are the greatest invention of the 20th century. Sometimes the only thing that gets me out of bed is the smell of coffee brewing in the kitchen! But these cookies would be another reason. I’m totally trying them!
Oh man, I have totally been there with coffee pot mishaps! There was the time when I used to brew coffee in the teacher’s workroom at the school. The first time I made coffee, I didn’t clip the pot in the whole way, so I brewed an entire pot all over the counter. Great way to start off that job…haha! If only I had had a batch of these cookies back on that day. Oh well, guess I can just make a batch now (love ginger!) and sit back with my much less complicated cup of coffee. Haha!
These breakfast cookies woudn’t last long in our house! Lynne and I try not to have anything to eat before we go for our morning workouts at 6.30. It would be incredibly difficult to resist not having one of these before we go. Yum!
Luckily, I’m a (relatively) morning person which means I might hate everyone until my first cup of coffee, but I can function, and if necessary, I will easily need like 10-15 minutes to be ready to go outside (Still, I’d prefer some lazy mornings). But I can say my morning would be so much pleasant with those granola cookies. They took awesome too!
They look wholesome and I love all the warm spices that you have added in there…perfect for cold winter days.
You’re bringing out the Cookie Monster in me with this one. Love oatmeal cookies, love ginger cookies. So a perfect match in my book.
You should change the word “boil” to “bowl” under step 7. I got everything ready to cook the eggs on the stovetop in a saucepan and to bring the eggs to a boil before I realized what you were describing. I figured others may may the same mistake!