Healthy Gingerbread Cookies

Thanksgiving is almost here, and now is the perfect time to start rolling out the gingerbread recipes!  Here’s a healthier version of an old favorite, the gingerbread cookie.  The gingerbread cookie is a great recipe to do with your kids.  My daughter, Meadow, helped me make and cut these gingerbread cookies out.  She also dumped flour all over my kitchen counter and spooned handfuls of dough in her mouth when she thought I wasn’t looking.  Gotta love kids.

I have an exciting update to this post for you!  Not only am I sharing a healthy gingerbread cookie recipe, but MightyNest is giving away over $100+ of healthy baking products perfect for your holiday baking!!

MightyNest for schools supports the school of your choice.  If you sign your school up, every time you shop on Mighty Nest, they will donate 15% of the sales to your school.  So you get safe, eco-friendly, reusable products for your kids and home, and you earn money for your school.  Can it get better than that?  Mighty Nest also supports healthy eating and living by sharing tips and challenges.  One lucky reader will win $100+ in healthy cookie baking products!  To enter the giveaway, please scroll down to the bottom of this post.



Gingerbread Cookies - My Whole Food Life

Most gingerbread cookies I have made in the past end up hard as rocks.  I love that these cookies are a bit on the softer side.  Probably due to the applesauce I put in them.  These cookies have very little fat and contain no processed sugar so feel free to have a few!

Healthy Gingerbread Cookies

Healthy Gingerbread Cookies

Prep Time 2 hr Cook Time 8 min Serves 18 Cookies     adjust servings



  1. Mix the dry ingredients in one bowl.
  2. Mix wet in another.
  3. Add dry to wet and mix only until combined.
  4. Remove the dough from the bowl and cut into two equal parts.
  5. Wrap the dough in plastic and refrigerate for at least 2 hours.
  6. Preheat oven to 350.
  7. After two hours, remove the dough from the fridge.
  8. Roll the dough onto a floured surface until it is about 1/4 inch thick. Please use additional flour if necessary.
  9. Cut dough into desired shapes and place them onto a lined baking sheet.
  10. Bake the cookies for about 8 minutes and then let them cool a bit before removing.
  11. Set them aside to completely cool before decorating. Enjoy!


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117 thoughts to “Healthy Gingerbread Cookies”

  1. This is great. Spelt flour is becoming my favourite to bake with lately. It is so difficult to find a cookie recipe that has no white flour in it. And I am with you, I prefer softer gingerbread to the snappier kind.
    1. Spelt flour is my fave too! It just works great in any baking recipe! I find that it makes softer baked goods than WW pastry flour does. I will use ww pastry flour only when I run out of spelt. I hope you enjoy the recipe!
      1. I use this recipe for homemade applesauce. If I am going to use the applesauce for baking, I leave out all the spices.
    1. Sure. Since we are vegan, we use egg replacer. One of the best ways is to take 1 T flax meal and 3 T warm water. Whisk them together and then place in the fridge for 10 minutes. The flax will get gummy like an egg and it works in almost all recipes. If you eat egg, feel free to use a real one. :)
          1. Oh, thanks! It's because some of these ingredients are somehow harder to find in my country. One last question: do you think if I use banana flour, eggplant flour or even tapioca flour it would still have the same consistency? These are the less caloric ones here. Would be grateful for answers again.
  2. I have to say I am LOVING your Blog! It is so informative and has really made me check food labels alot more and really focus more on whole foods. I cannot wait to try these cookies!
  3. Gonna give these a try with gluten-free flour mixture so my son can decorate cookies with his class. Thank you for posting such easy recipes!!
  4. First, thank you for the great recipes on your blog! I have tried the hummus, the ranch and these cookies so far. My cookies turned out ok, but a bit on the dry side. The dough was super hard to rollout and after cutting out some cookies, it was too crumbly to re-roll the rest of the dough. I followed the recipe exactly... what should i do next time to make the dough just a bit more pliable?
    1. I am not sure. This was one of my first recipes and I plan on re-making it in the next few days. I'm sorry it didn't turn out well for you. I don't remember them being dry and crumbly, but perhaps adding more applesauce next time? I will keep this issue in mind when I remake them and maybe the recipe needs to be re=worked? I'm sorry they didn't turn out well. I hope you enjoyed the other recipes!
      1. Thanks! I'm a fairly novice baker, so I figure it was my fault, not the recipe's :) Can adding the dry ingredients to the wet too quickly have an adverse affect on the consistency? Or maybe it wasn't mixed well enough... I don't have an electric mixer.
  5. Really? one whole Tablespoon of Ginger? I was wondering if it was supposed to be 1 teaspoon.... I used a mix of Garbanzo, Flava and Brown Rice was awful! :( Can anyone tell me the best choices in GF alternate flours for baking? How did you know that spelt flour would be a good choice?
    1. The recipe calls for a good amount of ginger because they are gingerbread cookies. I'm sorry you didn't like them. I have only tried them with spelt flour so I don't know how they would be with gluten free flours. When I do gluten free baking I usually use gluten free oat flour, sorghum flour or brown rice flour. Usually a mix of all three.
  6. thanks for this recipe! do you have a recipe for a SF, DF frosting/icing to decorate these with? my son is going to a christmas color decorating party and I want to send his own stuff with him, so he doesn't have to eat refined sugar. artificial dyes & preservatives. thank you!
    1. I am still trying to make a good one. So far no success. This one does look promising though! I would sub the agave for maple syrup or honey.
  7. Love, love, love your blog! My mom is allergic to apples and was wondering what you'd recommend replacing applesauce with as I see you use it in a lot of recipes. Keep the great recipes coming & thank you!
  8. I just made them tonight and was all too excited to taste one right out of the oven! They're moist and not too sugary (and it is SO hard to find a cookie recipe without all the added sugar). Definitely a keeper! Thank you so much for the recipe!!!
  9. Would these work ok with white whole wheat flour? Also what could I use in place of the molasses? It's the only ingredient I don't have, but these sound delicious!
    1. I am not sure. The cookies come out a bit softer, but maybe you can cook them longer at a lower temp? Then they might work for gingerbread houses. I am not 100% sure though.

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