In a large bowl, combine the instant oats, flour, baking powder, ground ginger, cinnamon, nutmeg, cloves, and salt. Stir until everything is evenly mixed.

In another bowl, whisk together the melted coconut oil (or butter), large egg, and vanilla extract until blended.

Stir in the pure maple syrup and molasses to the wet mixture.

Gradually add the dry mixture to the wet mixture, mixing until just combined, being careful not to overmix.

Cover and chill the dough in the fridge for at least 30 minutes.

Preheat your oven to 325°F (160°C) and line a baking sheet with parchment paper.

Drop the dough by rounded tablespoons onto the baking sheet, making about 15 mounds. Flatten each mound slightly.

Bake for 10–13 minutes until the edges are set and slightly golden.

Let the cookies cool on the pan for 10 minutes before moving them to a wire rack.

In a small bowl, mix together the icing ingredients until smooth.

Once cooled, drizzle the icing over the cookies for a finishing touch.