One December during my middle school years, my aunt flew out from Arizona to visit us for the holidays. On her first full day at our house, she suggested that we made gingerbread cookies as an afternoon project, and since Mom usually lacked the patience for baking anything besides boxed mix brownies, my brother and I immediately agreed.
We found a recipe in one of our faded old cookbooks and quickly set to work measuring and mixing together the ingredients. After rolling out the dough and slicing it into fun shapes with our eclectic collection of cookie cutters, everything from candy canes and Santa’s sleigh to Mickey Mouse and the Pillsbury Dough Boy, we popped the trays into the oven to bake.
A couple of hours later, we sat down at the kitchen table to decorate our treats. Instead of mixing up traditional royal icing, we just stirred together milk and powdered sugar in a handful of small bowls, then squirted in a few drops of food coloring to dye them pastel shades of pink, green, yellow, and blue.
When we finished icing the cookies, we arranged them on large dinner plates and safely tucked those away on top of the refrigerator. Our golden retriever could easily jump up on the counters and eat anything in sight!
That evening, I slipped into the kitchen to sneak a cookie before dinner when Mom wasn’t looking. After grabbing a small star, I hastily slid the plate back on top of the fridge and brushed the crumbs off my fingertips, but when Mom opened the refrigerator door a few minutes later to pull out some vegetables…
That plate tumbled down and shattered on the kitchen floor, sending broken pieces of stoneware and cookies into every nook and cranny. Whoops!
Ever since then, I’ve thought of my aunt and that little refrigerator incident whenever I’ve eaten gingerbread cookies… But since she passed away six years ago, I haven’t actually baked any homemade ones. However, I decided to change that this year, so I set out to create this recipe for the Ultimate Healthy Gingerbread Cookies. They’re full of the same cozy flavors as traditional recipes, but without any butter, refined flour or sugar, they come with none of the guilt. And I know my aunt would’ve loved these!
(And I stashed the leftover cookies on a shelf in the pantry this time, not the top of the fridge!)
To make these healthier gingerbread cookies, you’ll start with white whole wheat flour. That sounds a little contradictory, doesn’t it? Normally white flour and whole wheat flour are two totally different things! However, white whole wheat flour is made by finely grinding a special type of white wheat, whereas regular whole wheat flour comes from a heartier variety of red wheat. This gives white whole wheat flour a lighter taste and texture, similar to all-purpose flour, but it still has the same health benefits as regular whole wheat flour (like extra fiber!).
The gingerbread flavor comes from two main sources: ground ginger and molasses. I’m sure you guessed the first of those ingredients! The molasses provides the deep, rich, cozy undertones, and it’s absolutely crucial when making gingerbread cookies. Don’t skip it! Molasses is inexpensive, shelf-stable, and keeps for ages. This is the kind that I buy, and you can find it at most grocery stores near the honey or maple syrup.
In addition to the molasses, you’ll sweeten these cookies with one of my favorite ingredients: vanilla crème stevia. Stevia is a plant-based, no-calorie sweetener that’s clean eating friendly, and it’s very concentrated. A little goes a long way—you just need 1 teaspoon for this entire batch of cookies! This is the kind that I buy because I love its warm vanilla flavor and don’t notice any strange aftertastes like with some other stevia products. You can find it at many health-oriented grocery stores, but I always buy mine online here because that’s the cheapest price I’ve found. (And you’ll use it in all of these recipes of mine, too!)
I have a special trick to share with you about how to easily roll out cookie dough with absolutely NO mess… You’ll roll it out between two large sheets of plastic wrap! With this trick, you don’t need to flour your work surface OR the cookie dough OR the rolling pin. It works like a charm for pie crusts and my sugar cookies, too! (Bonus: Your rolling pin won’t get dirty, so you don’t have to wash it!)
Here’s another pro tip for how to create perfectly shaped cut-out cookies… After pressing down the cookie cutters into the dough, peel the extra dough away from those shapes. (If you pull the cut-out cookie dough away from the extra dough, it usually stretches and turns misshapen!) Then slide a knife underneath the cut-out cookie dough to loosen it from the plastic wrap, and transfer it to your baking sheet. Ta da! Perfectly shaped cookies!
Then after a quick trip to the oven…
Time to pour a glass of milk and enjoy your cookies! Although with how much my family loved these, you may need to bake a second batch to make sure you have enough for Santa on Christmas Eve… ??⛄️?
And when you make your own, remember to snap a picture and share it on Instagram using #amyshealthybaking and tagging @amyshealthybaking IN the photo itself! (That guarantees I’ll see your picture! ?) I’d love to see your gingerbread cookies and feature them in my Sunday Spotlight series!
| The Ultimate Healthy Gingerbread Cookies | | Print |
- for the cookies
- 1 cup + 6 tbsp (165g) white whole wheat flour (measured like this)
- ¾ tsp cornstarch
- ¼ tsp baking powder
- 1 ½ tsp ground ginger
- ¼ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground cloves
- ¼ tsp salt
- 2 tbsp (28g) unsalted butter or coconut oil, melted and cooled slightly
- 1 large egg, room temperature
- 1 ½ tsp vanilla extract
- ¼ cup (60mL) molasses
- 1 tsp vanilla crème stevia
- for the icing (optional)
- 10 tsp confectioners’ style stevia
- 2 tsp nonfat milk
- To prepare the cookies, whisk together the flour, cornstarch, baking powder, ginger, cinnamon, nutmeg, cloves, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg, and vanilla extract. Stir in the molasses and vanilla crème stevia. Add in the flour mixture, stirring just until incorporated. Transfer the dough to the center of a large sheet of plastic wrap, and shape into a 1”-tall rectangle. Cover the top with another large sheet of plastic wrap. Chill the dough for at least 1 hour.
- Preheat the oven to 325°F, and line two baking sheets with silicone baking mats or parchment paper.
- Leaving the cookie dough between the sheets of plastic wrap, roll it out until ⅛” thick. Lightly flour your cookie cutter, and press it into the dough, making sure each shape lies as close to its neighbors as possible to minimize unused dough. Peel the unused dough away from the shapes, and place them onto the prepared baking sheets. Reroll the unused dough, and repeat.
- Bake the cut out cookie dough at 325°F for 8-10 minutes. Cool on the baking sheet for 5 minutes before turning out onto a wire rack to cool completely.
- To prepare the icing, stir together the confectioner’s style stevia and milk in a small bowl. Spoon into a zip-topped bag, and snip off the corner. Pipe onto the cooled cookies.
Many store-bought gluten-free flour blends will work as a substitute for the white whole wheat flour, if measured like this.
The molasses is essential to create the gingerbread flavor. It’s inexpensive, shelf-stable, and keeps for ages. I do not recommend substituting for it! In a pinch, you can substitute pure maple syrup, honey, or agave, but the cookies will no longer have that classic gingerbread taste.
I highly recommend using the vanilla crème stevia! It's one of my favorite ingredients, and you'll use it in all of these recipes of mine, too. You cannot substitute additional molasses, pure maple syrup, honey, or agave for the vanilla crème stevia because cookies require a precise balance of wet and dry ingredients. However, you may substitute ½ cup + 2 tablespoons (120g) coconut sugar (or granulated sugar, if you aren’t concerned about keeping these cookies clean eating friendly) for both the molasses and stevia, but the cookies will appear “speckled” if using coconut sugar because it doesn’t dissolve as well.
This was the exact cookie cutter that I used.
The cookie dough can be refrigerated for up to two days. If the cookie dough has been chilled for longer than an hour, it may need to “thaw” a little on the counter for a few minutes before rolling.
I recommend re-rolling the scraps of cookie dough no more than twice. If you re-roll the scraps too many times, the cookie dough becomes tough and the baked cookies won’t have the same soft and chewy texture.
Any milk may be substituted for the nonfat milk, and regular powdered sugar may be substituted for the confectioners' style stevia.
As written, the icing recipe only yields enough for a “minimalist” decorated appearance. If you like more icing, feel free to make more!
{clean eating, low fat, low calorie, lower sugar, gluten-free option}
View Nutrition Information + Weight Watchers Points
You may also enjoy Amy’s other recipes…
♥ Soft-Baked Ginger Cookies
♥ Chocolate Chip Gingerbread Oatmeal Cookies
♥ Gingerbread Cupcakes with Cream Cheese Frosting
♥ Classic Gingerbread with Maple Glaze
♥ Chocolate Chip Gingerbread Mini Muffins
♥ Gingerbread Protein Overnight Oats
♥ Single-Serving Chocolate Chip Gingerbread Mug Cake
♥ Baked Gingerbread Donuts with Maple Glaze
Note: The recipe video was sponsored by SweetLeaf®. As always, all thoughts, text, photos, videos, and recipes are my own.
Love your recipes! Question, the one ingredient I don’t have is the liquid stevia. I saw in the notes section, you said to replace both the liquid stevia and molasses for ½ cup + 2 tablespoons of coconut sugar, but what if I just need a substitute for the liquid stevia? I would like to still use the molasses to get the gingerbread flavor! Hope that makes sense!
I really appreciate your interest in my recipe Stephanie! If you’d like to use molasses, then you do need to use the liquid stevia. This is because any other sweetener (coconut sugar, granulated sugar, honey, maple syrup, etc) would add too much volume to the cookie dough, which would result in cookie dough that’s too sticky to roll out and had a more muffin-like / bready texture. Because the liquid stevia is so concentrated, it still adds a lot of sweetness but not a lot of volume, so your gingerbread cookies have the correct sweetness level and the correct texture. Does that make sense? 🙂
My daughters and I made these this evening. They’re good! Not super sweet, but much healthier for you than most Christmas cookies! I might try adding some honey next time to see if I can make them just a bit sweeter. Stevia is unusual in that if you use too much you get a bitter aftertaste, so I think it will need to be something *other* than stevia, but they’re really not bad as they are.
I’m so glad you and your daughters enjoyed these cookies Amy! If you’d like to make them sweeter, then I actually recommend against using honey. That would add a bit too much liquid to the cookie dough, so the cookie dough would end up a bit too sticky to roll out and have a slightly bready or muffin-like texture. If you have something like erythritol, a couple of tablespoons of that would be best! 🙂