In a large mixing bowl, whisk together instant oats, whole wheat flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt until well-combined.

In a separate bowl, melt the butter or coconut oil, then whisk in the egg white and vanilla extract. Blend in molasses and milk until smooth.

Pour the wet mixture into the dry ingredients and gently stir until just combined, taking care not to overmix.

Cover bowl with plastic wrap and refrigerate dough for 30 minutes.

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

Scoop tablespoon-sized mounds of dough onto the baking sheet, spacing them about 2 inches apart, and flatten slightly.

Bake in preheated oven for 7-10 minutes until edges are set and centers remain soft.

Let cool on the pan for about 10 minutes before transferring to a wire rack.