Healthier Gingerbread Cookies

Here's a healthy version of your favorite classic gingerbread cookies! This gingerbread cookie recipe is healthier because of a few simple substitutions—I substituted whole wheat pastry flour for all-purpose flour, coconut oil for butter, and coconut sugar for brown sugar. See notes provided for tips and suggestions on choosing your molasses and decorations. Recipe yields around 32 cookies, depending on their size.

Healthier Gingerbread Cookies
Healthier Gingerbread Cookies
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Here's a healthy version of your favorite classic gingerbread cookies! This gingerbread cookie recipe is healthier because of a few simple substitutions—I substituted whole wheat pastry flour for all-purpose flour, coconut oil for butter, and coconut sugar for brown sugar. See notes provided for tips and suggestions on choosing your molasses and decorations. Recipe yields around 32 cookies, depending on their size.

  • Preparing Time: 15 minutes
  • Total Time: 30 minutes
  • Served Person: 32
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Step-by-step

  • In a medium mixing bowl, combine the flour, ginger, cinnamon, salt, cloves, pepper, baking soda, and baking powder. Whisk until blended.
  • In a small mixing bowl, combine the coconut oil and molasses and whisk until combined. Add the coconut sugar and whisk until blended. (If the sugar is gloppy and won't incorporate into the mixture, warm the mixture for about 20 seconds in the microwave or over low heat on the stove, just until you can whisk it all together.) Add the egg and whisk until the mixture is thoroughly blended.
  • Pour the liquid mixture into the dry and mix just until combined. (If it seems like you don't have enough liquid, just keep mixing!) Divide the dough in half. Shape each half into a round disc about 1 inch thick and wrap it in plastic wrap. Place both discs in the refrigerator and chill until cold—about 1 hour, or up to overnight.
  • Preheat oven to 350 degrees Fahrenheit with racks in the middle and upper third of the oven. Line two large baking sheets with parchment paper. Lightly flour your working surface and roll out one of your discs until it's 1/4 inch thick. If the dough is very hard or crumbly, just roll it as best you can and then let it rest for a few minutes to warm up. Repeat until you've successfully rolled the dough to 1/4 inch thickness.
  • Use cookie cutters to cut out cookie shapes and place each cookie on a parchment-lined baking sheet, leaving about 1/2 inch of space around each one (this dough just barely expands during baking). Combine your dough scraps into a ball and roll them out again, repeating until you have used up all of your dough. Repeat with remaining disc. (If you'd like to decorate the cookies with granulated sugar like turbinado or extra coconut sugar, sprinkle it onto the cookies now.)
  • Place baking sheets in the oven, one on the middle rack and one on the upper. Bake for 8 to 11 minutes; for softer cookies, pull them out around 8 minutes and for more crisp cookies, bake for up to 11 minutes. The cookies will further crisp as they cool. Place the baking sheets on cooling racks to cool.
  • If you'd like to ice the cookies and/or sprinkle them with powdered sugar, wait until they have completely cooled to do so. To make the icing, in a small bowl, combine the powdered sugar, optional lemon zest and the lemon juice. Whisk until thoroughly blended. Transfer the icing into a small Ziploc bag, squeeze out any excess air and seal the bag. Cut off a tiny piece of one of the lower corners and squeeze icing through the hole to decorate the cookies as desired. The frosting will harden eventually, but it won't ever be as indestructible as royal icing.
  • If you'd like to sift powdered sugar over the cookies, do it now. Wait until the icing has firmed up (about 1 hour) before carefully stacking the cookies in a storage container. Cookies will keep for up to 1 week at room temperature.

My Healthier Twist on a Holiday Classic: Gingerbread Cookies

The aroma of gingerbread cookies baking in the oven is undeniably nostalgic. It evokes images of cozy winter evenings, family gatherings, and the sweet anticipation of the holidays. But traditional gingerbread cookies, with their hefty dose of butter and refined sugar, can feel a little indulgent. As a busy working mom, I'm always looking for ways to enjoy my favorite treats without compromising my health goals. That's why I've developed this healthier version of gingerbread cookies, retaining all the delicious spice and warm, comforting flavors while making some smart swaps for a guilt-free indulgence.

My secret? Simple substitutions that make a world of difference. Instead of using all-purpose flour, I opt for whole wheat pastry flour, adding a boost of fiber and nutrients to each bite. I’ve replaced the traditional butter with coconut oil, a healthier fat option that also lends a subtle sweetness. And, to tame the sugar content, I use coconut sugar, a natural sweetener with a lower glycemic index than refined sugar. The result? Cookies that are still delightfully chewy and flavorful, but significantly lighter on the waistline. I also carefully chose my molasses—a key component of any good gingerbread recipe. Unsulphured molasses provides that distinctive deep, rich flavour, but feel free to experiment with regular or blackstrap molasses depending on your desired level of spiciness.

Beyond the Ingredients: Baking with Intention

This recipe isn't just about the ingredients; it's about the process and the joy of creating something delicious and wholesome. I often find that baking is a fantastic way to de-stress after a long day at the office. The rhythmic act of measuring, mixing, and shaping the dough is incredibly therapeutic, a welcome break from the demands of work and family. It's a moment of quiet mindfulness, a chance to focus on the present and appreciate the simple pleasures of life.

My advice? Get the kids involved! Cookie cutting is a fun activity for little ones, and it makes the whole experience even more enjoyable. Let them unleash their creativity with different shapes and decorations. It's a great way to bond as a family and create lasting memories around the holiday season. Plus, it turns a simple baking project into a quality time with family.

More Than Just Cookies: A Symbol of Home

These healthier gingerbread cookies have become a staple in our home during the holiday season. The delicious aroma fills our kitchen with warmth and cheer, and the act of baking them together has become a cherished family tradition. For me, the cookies represent more than just a sweet treat. They symbolize the comfort, love, and togetherness that make the holidays so special. They're a reminder to savor the moments, to appreciate the simple things in life, and to create lasting memories with the people we love.

Tips and Variations:

Molasses Choice: Experiment with different types of molasses to adjust the spiciness level. Regular molasses provides a mild spice, while blackstrap molasses offers a stronger, more intense flavor. I prefer unsulphured molasses for its clean taste and deep colour.

Decorating Fun: Let your creativity run wild with decorations! You can use natural sugars like turbinado, extra coconut sugar, or even a simple dusting of powdered sugar. A homemade lemon icing adds a delightful zing, while sprinkles or candies provide a festive touch.

Storage: Store your baked cookies in an airtight container at room temperature for up to a week. They’ll keep their delicious flavour and texture for days.

So, this holiday season, ditch the guilt and embrace the joy of baking with this healthier twist on a classic gingerbread recipe. Enjoy every delicious, wholesome bite and create lasting memories in your kitchen!

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