Ginger Lemon Oatmeal Cookies Recipe

These bright and zesty Ginger Lemon Oatmeal Cookies are soft, chewy, and bursting with flavor! Inspired by Melissa d'Arabian's recipe (Wallet Friendly Wraps episode), these cookies are a family favorite. Easily adaptable for gluten-free and dairy-free diets (see variations below), these cookies are perfect for any occasion. Get ready for rave reviews – they're that good! #gingerlemoncookies #oatmealcookies #glutenfree #dairyfree #melissadarabian #cookies #baking #easyrecipe #delicious

Prep Time 20 mins
Cook Time 20 mins
Calories 190.2 kcal
Protein 4g
Rating 5.0 (2 Reviews)
Ginger Lemon Oatmeal Cookies 32

Recipe Actions

Share this recipe:

Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Ginger Lemon Oatmeal Cookies

Cook Smarter with Sous, Your Kitchen Companion

Missing an ingredient for this Ginger Lemon Oatmeal Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.

How to Make Ginger Lemon Oatmeal Cookies

  1. Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
  2. Cream together 1 cup (2 sticks) softened butter and ¾ cup granulated sugar and ¾ cup packed brown sugar in a large bowl until light and fluffy (about 3 minutes).
  3. Beat in 2 tablespoons grated fresh ginger, 2 tablespoons lemon zest, 1 teaspoon vanilla extract, and 1 large egg until well combined.
  4. In a separate bowl, whisk together 2 ½ cups all-purpose flour (or gluten-free blend with 1 teaspoon xanthan gum), 1 teaspoon baking powder, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, and ½ teaspoon salt.
  5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  6. Stir in 2 cups rolled oats and 1 cup chopped pecans.
  7. Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between each cookie.
  8. Bake for 10-12 minutes, or until golden brown. (For gluten-free and dairy-free, bake at 350°F for 9 minutes in a convection oven).
  9. Let cookies cool on baking sheets for 2 minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

56g

Fat

21g

Carbs

8g