Ginger Granola Breakfast Cookies
Add a little crunch of deliciousness to your chaotic mornings with these easy, delicious, gluten free Ginger Granola Breakfast Cookies!
- Prep time
- 10 min
- Cook time
- 35 min
- Yield
- 12 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 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
- 1
Preheat oven to 325°F.
- 2
Melt coconut oil by placing it in a microwave safe bowl and microwaving for 15-20 seconds.
- 3
Then add in maple syrup and mix well with coconut oil.
- 4
Add in the oats, brown sugar, salt, nutmeg, cardamom, cinnamon, ginger and mix well.
- 5
Then add in the cut up pieces of candied ginger
- 6
Whisk the egg with a fork and add it to mixture.
- 7
Add the egg whites to a boil and whisk them until they are frothy, then add them to the mix as well.
- 8
Add spoonfuls of this granola mixture onto parchment lined baking tray.
- 9
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.
- 10
Bake these ginger granola cookies at 325°F for 35 minutes.
- 11
Let cool completely and enjoy!