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In a medium bowl, whisk together the oats, flour, baking powder, ginger, cinnamon, nutmeg, cloves, and salt.
In a separate bowl, whisk together the butter or coconut oil, egg white, and vanilla until thoroughly combined.
Stir in the molasses.
Stir in the milk.
Add in the oat mixture, and stir until just incorporated.
Chill the cookie dough for 30 minutes.
Preheat the oven to 325°F, and line a baking sheet with a silicone baking mat or parchment paper.
Using a spoon and spatula, drop the cookie dough into 15 rounded scoops onto the prepared sheet.
Flatten to ⅜”-thick using a spatula.
Bake at 325°F for 7-10 minutes.
Cool on the pan for 10 minutes before turning out onto a wire rack.