Healthier Gingerbread Christmas Cookies

Gingerbread cookies are a classic during the Christmas Season and this recipe delivers all the holiday feels! These cookies are made with healthier ingredients making them a more nourishing Christmas Cookie for your baking list this season!

Gingerbread cookies are one of my favorite treats to bake leading up to Christmas because they are so classic. This recipe features a delicious blend of warm spices to bring out all the holiday flavors like ginger, nutmeg, and cinnamon. 

The texture is soft and pillowy making them a delightful little Christmas cookie!

The cookies can be rolled into balls for a circular shape or cut into shapes using cookie cutters. Either way, you’ll get a soft textured cookie perfect for celebrating the Christmas season! 

If you roll the dough into balls, you should get 22 cookies; if using cookie cutters, this recipe makes about 32 medium sized cookies.

Features of this recipe

• Highlights all the Christmas flavors of gingerbread cookies with healthier, more nourishing ingredients. 
• You can make this dough in advance and either refrigerate or freeze. 
• Only requires one bowl for mixing. 
• It’s a simple, follow along recipe that anyone can enjoy making with others. 
• The cookies come out very soft.

Ingredients & Substitutions

• Butter: only 2 TBSP used in this recipe, which decreases the value of saturated fats, making them a little healthier. 
• Pumpkin Puree: I used an organic can of pumpkin from Farmers Market Foods. This helps keep the cookies soft and provides multiple health benefits such as Vitamin A, Vitamin C, and antioxidants. If necessary, you can substitute apple sauce. 
• Molasses: I used organic molasses from Wholesome Sweet. This helps create the gingerbread flavor and adds sweetness to the recipe.
• Almond Butter: this adds nutrients and healthy fats to the recipe. You can substitute a packed ¼ cup of almond flour or another nut or seed butter (I wouldn’t recommend using peanut butter as it would probably affect the taste).
• Brown sugar: this works with the molasses to provide sweetness with a deeper, more caramel-like flavor. You can substitute maple syrup for a refined sugar free alternative.
• Egg: helps give structure to the cookies and provide moisture. They also provide protein and healthy fats.
• All Purpose Flour: the base of this recipe. This provides carbohydrates and helps create a soft texture for the cookies. Use organic or non-GMO if possible.
• Oat flour: provides nutrients such as fiber and healthy carbohydrates in the cookies to balance with the AP flour. You can make this yourself by blending oats in a food processor or blender. The finer it is in texture, the better for this recipe so you can avoid seeing specks of oats in the cookies. 
• Pantry staples: salt and baking soda. These help develop the texture of the cookie. 
• Spices: cinnamon, ginger, clove, and nutmeg. This creates a warm blend of flavors to create the gingerbread taste. The ingredient amounts listed in the recipe create a strong spice flavor, so if you like a milder taste, slightly decrease each amount. 

Equipment

• Measuring cups + spoons
• Mixing bowl
• Hand or stand mixer
• Rolling pin
• Cookie cutter
• Cookie scoop
• Baking sheets with parchment paper
• Oven

How to make: step-by-step

Allow the butter to sit out to soften, or melt in the microwave in a glass bowl. 

In a large bowl, mix together the butter, pumpkin purée, molasses, almond butter, brown sugar (or maple syrup), and egg. Make sure to mix well to incorporate all of the ingredients. 

Add in the all purpose flour, oat flour, baking soda, salt, ginger, nutmeg, cinnamon, and ground clove. Fold together the dry and wet ingredients, mixing well to make sure everything is evenly distributed. 

Chill the dough for at least 30-60 minutes or overnight. This can be made in advance for easier prep. You can chill the dough in the mixing bowl covered in plastic wrap or shape into a disc and wrap with plastic wrap. 

When ready to bake, preheat the oven to 350°F. If making round cookies, use a cookie scoop or spoon to shape the dough into balls and place on a baking sheet with parchment paper. Additionally, you can roll the cookie dough balls in granulated sugar for a sweeter finish. Bake for about 12-15 minutes. 

If making gingerbread cookie shapes, roll out the dough on a clean, lightly floured surface. Use your favorite cookie cutters to make Christmas shaped cookies. Tip: dip your cookie cutters in flour to prevent the dough from sticking. If there is excess flour, brush off as much as possible before transferring to a parchment paper lined baking sheet. Bake for about 12-15 minutes, checking on them after 12 minutes to make sure they don’t burn. 

Serving and Storage

Store the baked cookies in an airtight container or bag on the countertop or in the refrigerator. Refrigerating will make them stay fresh longer. 

If making the dough in advance, you can store it in the refrigerator for about 4 days in a glass bowl with a covering or wrapped in plastic wrap. For a longer storage period, freeze it wrapped in plastic wrap and sealed in a zip-lock bag. This can last for several months frozen. 

“Always be full of joy in the Lord. I say it again—rejoice!”

‭‭Philippians‬ ‭4‬:‭4‬ ‭NLT‬‬