Go Back
+ servings

healthy gingerbread cookies

Healthy Gingerbread Cookies with Whole Wheat and unrefined sugar.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 12 minutes
Servings 40 Small Cookies


  • Oven


  • 3 Cups Whole Wheat Flour
  • ½ teaspoon Baking Powder
  • 2 tablespoon Ginger Dry Powder
  • 2 tablespoon Cinnamon
  • 1 teaspoon Black Pepper
  • 1 teaspoon Salt
  • ½ Cup Butter At room temperature
  • ½ Cup Palm Sugar/Jaggery/Coconut Sugar or brown sugar or white sugar
  • 2 Egg
  • ½ Cup Molasses* or Honey.Check notes to make it at home
  • 4 tablespoon Milk


  • Mix the Whole wheat flour,Baking powder,Ginger Powder, Cinnamon, black pepper together.
  • In another bowl, Add Softened butter and your choice of sugar.Whip till soft and fluffy.I used my hand whisker.
  • Add the molasses and egg
  • Add the whole wheat flour mixture in parts.Keep mixing with a large spoon till all the flour is incorporated.Add Milk 1 tablespoon at a time to bring the dough together.
  • The mixture will appear dry but will come together.(if its too wet, add more flour)
  • Divide into thirds.Wrap in a cling foil and refrigerate for 30minutes to 1 hour.
  • Take the dough out.Roll the dough to ¼ inch thickness.
  • Cut out using the cookie cutter of choice.Place the cookies on a baking sheet lined with baking paper.Refrigerate for another 15 minutes or chuck them in freezer for 2 minutes.
  • Preheat the oven at 180C/350F.
  • Bake the cookies for 12 minutes*, till they are firm but not dark.


*To make Molasses
Add 1 Cup of Jaggery and ¼ cup of water in a sauce pan.Heat, bring to boil and let it cool.You can strain it if the Jaggery was not clean.
*Baking Time
Baking time will increase with the size and thickness of the cookies.