In a large mixing bowl, whisk together 1 cup of instant oats, ¾ cup of whole wheat flour, 1 teaspoon of baking powder, 1 teaspoon of ground ginger, ½ teaspoon of ground cinnamon, ¼ teaspoon of ground nutmeg, ¼ teaspoon of ground cloves, and a pinch of salt.

In another bowl, combine ¼ cup of melted unsalted butter or coconut oil, 1 egg white, 1 teaspoon of vanilla extract, ¼ cup of molasses, and ¼ cup of nonfat milk. Whisk until smooth.

Gently fold the dry ingredients into the wet mixture until just combined. Do not overmix.

Cover the bowl and refrigerate the dough for 30 minutes to enhance flavor and texture.

Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.

Scoop rounded tablespoonfuls of dough onto the prepared baking sheet, flattening slightly.

Bake for 7-10 minutes until soft in the center. Let cool on the baking sheet for 10 minutes.