Healthy Ginger Snap Cookies

These Healthy Ginger Snap Cookies are the perfect makeover to a classic ginger snap cookie! They taste perfectly sweet with a combo of coconut sugar and molasses. Of course, they have lots of ginger, cinnamon, and cloves to create the well-known ginger cookie we all love! They would be the perfect cookie to bring to a cookie exchange, give as a gift, or just to snack on at any time! They are so good you can’t even tell that they have a healthier twist.

Healthy Ginger Cookie Inspiration

Ginger Snaps are one of my favorite cookies, especially at Christmas time! The smell, when they are baking, fills every room with a delicious scent of the holidays! I have great memories of eating ginger cookies every time I went to my GrandParent’s house because they always had them in a jar on the counter-top. I specifically remember it was Stauffer’s Brand because of the distinct flavor and taste.

So naturally, I had to create a healthier version of a ginger molasses cookie similar to Stauffer’s! That way, I can share it with others, and we can all feel good about eating them at any time of the year!

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Healthy Ginger Snap Cookies Ingredients

• Unsalted butter 
• Coconut sugar
• Molasses 
• Egg
• Vanilla extract
• Unbleached all-purpose flour
• Whole wheat flour
• Baking soda
• Fine sea salt
• Cinnamon
• Cloves
• Ginger

Ginger Snap Ingredients Substitutions

For the sweetener in this ginger cookie, I chose coconut sugar because it has a molasses taste, and its glycemic index is lower than sugar, which makes it a healthy alternative. But, you could easily use turbinado sugar or even brown sugar in its place.

I use whole wheat flour to give these cookies a hearty texture and nutrition value, but for anyone that is gluten-free, you can use gluten-free baking flour.

For a dairy-free version, you can make these cookies with coconut oil. Make sure it’s firm and close to a butter texture when you use it, though.

Ginger Cookie Making Equipment

• 2 Large mixing bowls
• Measuring cups and spoons
• Spatula
• Parchment paper
• Large cookie sheet

As for the equipment for this recipe, it doesn’t take a whole lot! To make things easier, I like to line my cookie sheet with parchment paper to prevent sticking and for quick clean-up. My preference is Reynolds Unbleached Parchment Paper, but you can use any brand you like! I also use Wilton Cookie Sheets for all of my cookie recipes because I love their products.

Cookie Making Method

These Ginger Snaps are easy to make, but here are a few tips to make sure they turn out perfectly. First off, I like to cream the butter and sugar before I add other ingredients. I combine the wet and dry ingredients in separate bowls to make sure everything is mixed and comes together smoothly. Then I mix them in one bowl. If the cookie dough is too wet to handle when you’re trying to roll it, put it in the fridge for 10 minutes to firm up.

Lastly, I bake my cookies for 10-12 minutes because I prefer softer chewy cookies. But if you like them to be crispy, I recommend 14-16 minutes.

Storing the Cookies

These cookies should be kept in a plastic bag or air-tight container for up to 7 days. I keep mine in a plastic bag in my bread box, but the counter or cupboard is fine too. Also, the cookies can be frozen for up to 3 months. Just wrap them in wax paper and seal them in a freezer bag or air-tight container. Defrost them on the counter when you’re ready to eat them.

If you like healthier sweet treats like my Healthy Ginger Snaps, you should also try these Healthy Pumpkin Chocolate Chip Cookies and Healthy Apple Oatmeal Cookies!