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Healthy Ginger Snap Cookies

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!

Healthy Ginger Snap Cookies Ingredients

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

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.

Healthy Ginger Snap Cookie Pin
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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!

Healthy Ginger Snap Cookies

Alyssa
These Healthy Ginger Snap Cookies are a yummy makeover of a classic gingersnap cookie. They are the perfect combination of spicey and sweet. They are soft baked, chewy, and will remind you of the holidays.
4.89 from 9 votes
Prep Time 15 mins
Cook Time 10 mins
Course Dessert, Snack
Cuisine American
Servings 24
Calories 82 kcal

Equipment

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

Ingredients
  

  • 1/4 Cup Unsalted butter room temperature
  • 1/2 Cup Coconut sugar 2 Tbsp for rolling
  • 1/4 Cup Unsulfured molasses not blackstrap
  • 1 Large Egg
  • 1 1/2 tsp Vanilla extract
  • 1 Cup Unbleached all-purpose flour
  • 3/4 Cup Whole wheat flour
  • 1 1/2 tsp Baking soda
  • 1/2 tsp Fine sea salt
  • 1 tsp Ground cinnamon
  • 1/2 tsp Ground cloves
  • 2 1/4 tsp Ground ginger

Instructions
 

  • Preheat oven to 350 degrees F.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Cream the butter and 1/2 cup coconut sugar in a mixing bowl.
  • Add in molasses and egg and stir until well combined.
  • In a separate bowl combine flour, baking soda and spices.
  • Add wet ingredients to the dry ingredients and mix until well combined.
  • Add the remaining 2 tbsp coconut sugar to a bowl.
  • Roll the cookie dough into 24 balls and roll each one in the coconut sugar.
  • Place 12 balls on a baking sheet and flatten firmly with the palm of your hand into a circle.
  • Bake in a preheated oven on the middle shelf for 10-12 minutes.
  • Repeat the process with the 12 other dough balls.
  • Let cool on sheet for 5 mins before removing to cool on a wire rack.

Notes

  • I prefer my Ginger Snaps to be soft-baked but if you prefer them crispy bake them for 14-16 minutes instead of 10-12.
  • The cookies will stay good for up to 7 days in a plastic container or zip-top bag.
  • The cookies can be frozen for up to 3 months. Wrap them in parchment paper or wax paper and seal them in a zip-top freezer bag or secure container.
Keyword Ginger Cookies, GingerSnap, Healthy Ginger Cookies, Healthy Ginger Snap Cookies, Molasses Cookies

72 thoughts on “Healthy Ginger Snap Cookies”

    1. Thank You, We are currently looking into healthier snacks. In this time of Covid baked goods are getting more scarce. I will definitely be following you to find great ideas and recipes!

  1. 5 stars
    Yummy! I could make these in a snap, LOL! Seriously, my daughter loves baking with us and this is not a complicated recipe. These will be great cookies to eat over the holidays, with hot chocolate or coffee!

    1. Haha I’m glad that this is a recipe you and your daughter can bake together! They are definitely perfect with coffee, I have tested that out. 😉

  2. I’m pregnant so ginger is definitely in my diet these days to help with nausea! These cookies sound so delicious and much healthier than the ones in the stores. Thanks for sharing!

  3. I’m definitely saving this recipe. I have vowed to limit the amount of unhealthy snacks and sweets we make this year. But I love that these are healthier!

  4. 5 stars
    I’m actually cultivating ginger in my garden, but I don’t use it much in the kitchen:)) Something that needs rectifying, now that you provided me with an idea+recipe! Thanks!

  5. You’re recipes are always so thoughtful! I’m saving this one in particular because…holiday cookie marathon is right around the corner + we could all use some healthy versions.

  6. I’ve never in my life heard of chewy gingersnaps! In my world, gingersnaps were crunchy crunchy! But I love the idea of a soft and chewy ginger cookie like these. They sound phenomenal and perfect for the holiday season. I bet they’d be great as ice cream sandwich cookies too!

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