Healthy Chocolate Chip Gingerbread
Yields: 1 loaf, 12 slices
This gingerbread is one of my all-time favorite holiday treats! It’s full of warm cozy flavors and plenty of chocolate. Leftovers will keep for at least a week if stored in the refrigerator tightly wrapped in plastic wrap or in an airtight container.
  • 2 cups (240g) whole wheat or gluten-free* flour (measured like this)
  • 1 tsp baking powder
  • ½ tsp baking soda
  • 2 tbsp (11g) ground ginger*
  • ½ tsp ground cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp ground cloves
  • ¼ tsp salt
  • 1 tbsp (14g) unsalted butter or coconut oil, melted and cooled slightly
  • 2 large egg whites, room temperature
  • 1 ½ tsp vanilla extract
  • ¾ cup (180g) plain nonfat Greek yogurt
  • ¼ cup (60mL) molasses
  • ¼ cup (60mL) pure maple syrup
  • 6 tbsp (90mL) nonfat milk
  • ¼ cup (56g) miniature chocolate chips, divided
  1. Preheat the oven to 325°F. Line a 9x5” loaf pan with foil, and lightly coat with nonstick cooking spray.
  2. In a medium bowl, whisk together the flour and next 7 ingredients (through salt). In a separate bowl, whisk together the butter, egg whites, and vanilla. Stir in the yogurt, mixing until no large lumps remain. Stir in the molasses and maple syrup. Alternate between adding the flour mixture and milk to the yogurt mixture, beginning and ending with the flour mixture, and stirring just until incorporated. (For best results, add the flour in 3 equal parts.) Fold in 3 ½ tablespoons of chocolate chips.
  3. Spread the batter into the prepared pan, and gently press the remaining chocolate chips into the top. Bake at 325°F for 45-55 minutes or until the top feels firm to the touch and a toothpick inserted into the center comes out clean. Cool the loaf in the pan for 10 minutes before lifting out by the foil and transferring to a wire rack to cool completely.
Notes: As written, the ginger flavor is on the spicy side, similar to how gingersnaps taste. For a less spicy flavor, reduce the ground ginger to 1 ½ tablespoons.

For the gluten-free flour, I recommend the following blend: 1 cup (120g) millet flour, ½ cup (60g) tapioca flour, ½ cup (60g) brown rice flour, and 1 ½ teaspoons xanthan gum. Most store-bought gluten-free flour blends will work as well, if they’re measured like this.

Do not substitute anything for the molasses. It’s a dark, thick liquid with a consistency similar to honey, and it’s what gives gingerbread its iconic flavor and color. Molasses is inexpensive, shelf-stable and can be found on the baking aisle near the other liquid sweeteners. (You’ll use it in all of these recipes of mine, too!)

Honey or agave may be substituted for the pure maple syrup. Alternatively, ¼ cup (48g) of coconut sugar, brown sugar, or granulated sugar along with 2 tablespoons (30mL) additional milk may be substituted for the pure maple syrup.

Any milk may be substituted for the nonfat milk.

I highly recommend Ghirardelli’s mini chocolate chips! They taste so rich and melt really well.

{gluten-free, clean eating, low fat, low calorie}
Recipe by Amy's Healthy Baking at