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!)
KEY INGREDIENTS TO MAKE THE BEST HEALTHY GINGERBREAD COOKIES
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 usually 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!)
HOW TO MAKE THE BEST HEALTHY GINGERBREAD COOKIES
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 ultimate healthy gingerbread cookies!
The Ultimate Healthy Gingerbread Cookies
Ingredients
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 (not blackstrap!)
- 1 tsp vanilla crème stevia (see Notes!)
FOR THE ICING (optional)
- 10 tsp confectioners' style erythritol (see Notes!)
- 2 tsp nonfat milk (or adjusted to achieve your desired consistency)
Instructions
- 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 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 erythritol and milk in a small bowl. Spoon into a zip-topped bag, and snip off the corner. Pipe onto the cooled cookies.
Notes
View Nutrition Information + Weight Watchers Points
You may also enjoy Amy’s other recipes…
♡ The Ultimate Healthy Sugar Cookies
♡ Soft-Baked Ginger Cookies
♡ Gingerbread Oatmeal Cookies
♡ Gingerbread Breakfast Cookies
♡ Classic Gingerbread with Maple Glaze
♡ Gingerbread Muffins
♡ Gingerbread Protein Overnight Oats
♡ Baked Gingerbread Donuts with Maple Glaze
♡ …and the rest of Amy’s healthy cookie recipes and healthy holiday recipes!
Note: The recipe video was sponsored by SweetLeaf®. As always, all thoughts, text, photos, videos, and recipes are my own.
Hey Amy, this recipe looks perfect for my Christmas baking this year! I was just wondering is their much difference to the end result if you use unsalted butter or coconut oil?
Carenza xx
I really appreciate your interest in my recipe Carenza! There won’t be a difference in texture, but using coconut oil may result in a faint, very subtle coconut flavor. 🙂 I can’t wait to hear what you think of these gingerbread cookies!
Hi! I would like to ask if it is possible to substitute molasses? I can’t find it anywhere:( I was thinking maybe date syrup? I really want to try this cookies! Thanks
I really appreciate your interest in my recipe! You can substitute date syrup, but the cookies won’t have the same iconic gingerbread flavor. Along with the ginger, the molasses is what creates that classic gingerbread taste. 🙂 I’d love to hear what you think if you try these cookies!
Hi. I can’t afford the vanilla crème stevia, but i have pure maple syrup and think would make a great substitution, but 1 tsp stevia is much more potent a sweetener than 1 tsp of maple syrup. What would you recommend I measure out the syrup for the recipe? Should I also increase the dry ingredients to compensate for the extra liquid?
I really appreciate your interest in my recipe Justine! I’ve actually answered this already in the Notes section underneath the Instructions. It can be easy to miss! 🙂 I can’t wait to hear what you think of these cookies!
Thanks. I see the notes now. I’d still like a non sugar option for my son. Do you think stevia powder would work? I’m thinking 1tsp powder to 1tsp water to keep the liquid levels relatively the same.
We can probably make your powdered stevia work! What’s the exact brand and product name? The amount actually varies with each of those. 🙂
These cookies look delicious, and I plan on making them soon. I did want to point out, though, that powdered Swerve (which you linked to in the recipe) is not powdered stevia and in fact contains no stevia.
Thanks for catching my typo Diana! 🙂 I’d love to hear what you thought of these gingerbread cookies if you tried them!
A near complete fail! These biscuits looked great, but the dough stuck to the plastic wrap….. the mixture was way to wet. I turned/scraped all the mixture onto a floured surface and added soooo much more flour. Managed to redeem them and they came out ok. Not quite what I had hoped for! Not sure where I went wrong?! The only substitution I made was adding castor sugar instead of your suggested sugar.
I really appreciate your interest in my recipe, Ainslie! That sounds really frustrating. Let’s figure out what happened! 🙂 When you used castor sugar instead of coconut sugar, did you also add the molasses to the cookie dough?
Yes, also added the molasses.
Thanks for the info, Ainslie! If you look at the Notes section, I instruct to replace the molasses AND stevia with the coconut sugar (or in your case, castor sugar). The coconut sugar adds too much volume to the cookie dough (as you saw!), so you need to omit the molasses to get the correct cookie dough texture. 🙂
Thank you. Can’t wait to try these.
It’s my pleasure! I’m so excited to hear what you think of these gingerbread cookies Dante! 🙂
Hey! I always love your recipes, Amy! <3 Anyways, I was wondering if I could substitute stevia/coconut sugar with applesauce, although I'm clueless as how to convert it! Any help would be really appreciated 🙂
I’m so honored you’d like to try this recipe Lucy! I highly advise against substituting applesauce. It makes the cookies bready, like flattened muffins, and it’s not nearly sweet enough to replace the stevia. You’d basically end up with bready crackers if you tried to substitute it! 😉
Oh! Also! Sorry if this is a silly question but i’d really love to try and make some little gingerbread houses this year, do you think this recipe would be okay for that? If not I’m sure I’ll love title gingerbread men just as much, thanks!
Not a silly question at all! I honestly haven’t tried, so I’m not sure. The cookies are a bit soft, but if you let them stale on the counter for a bit, they might be sturdy enough for little gingerbread houses! I’d love to hear what you think if you try them, either as houses or just as regular gingerbread men! 🙂
5 starts!!
I made them with whole wheat Dinkel flour!
Delicious!!!
I’m so glad you loved these cookies Angela! Thanks so much for letting me know about that flour — I always love hearing what recipe tweaks work! 🙂
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? 🙂