Gingerbread Cookies

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These cookies were created by Tammie from Simple. Healthy. Tasty. After years of struggling with her weight and feeling deprived on diets Tammie changed her lifestyle. The weight came off and has stayed off for more than twelve years.

Gingerbread Cookies

Gingerbread Cookies

Yields: 2 dozen | Serving Size: 1 cookie | Calories: 148 | Total Fat: 7.1 g | Saturated Fat: 6.0 g | Trans Fat: 0 g | Cholesterol: 7 mg | Sodium: 608 mg | Carbohydrates: 20.1 g | Dietary Fiber: 0 g | Sugars: 10.9 g | Protein: 1.4 g | SmartPoints (Freestyle): 6


  • 3/4 cup coconut oil, melted
  • 1 egg or Egg Replacer
  • 1 cup Sucanat
  • 1/4 cup blackstrap molasses
  • 2 cups whole wheat flour (I use soft white wheat)
  • 2 teaspoons baking soda
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon each of ground cloves,
  • nutmeg, and sea salt


  1. Cream together oil and Sucanat. Add Egg or Replacer and molasses then mix in spices, soda and salt. Add flour last mix well if needed you may add up to 1/2 cup more flour to get a good dough consistency.
  2. Roll into walnut sized balls. May roll in Raw sugar in you want. Place on cookie sheet press down gently with hand to flatten. Alternately, flatten all of the dough together with a rolling pin on wax paper and use cookie cutters to make shapes such as stars.
  3. Bake at 350 degrees for 8-10 minutes longer if you like crunchy Ginger Snaps. Let cool for 3-5 minutes before removing from pan to cooling rack.


9 Comments on "Gingerbread Cookies"

  1. Debie Reagan Bordges  December 14, 2012

    This recipe is so nostalgic to me, The molasses reminds me of breakfast in the south with biscuits and molasses. This recipe is also very easy to make.

  2. Lisa  September 5, 2013

    can you use almond meal flour for those of us gluten free?

    • Skinny Ms.  September 6, 2013

      Lisa, I haven’t but it should work fine! Keep us posted. 🙂

  3. Mikki  September 5, 2013

    What is Sucanat?

    • Skinny Ms.  September 6, 2013

      Mikki, It’s an unrefined sweetener that has a slight molasses taste. You can find in most organic sections of the grocery store. You can also use coconut palm sugar instead of sucanat, which can be found near the regular white sugar.

  4. Sandy  December 14, 2013

    I just made these, and all I can say, is THANK YOU for another amazing recipe! My husband tried one and he said they were better than store-bought ones! That is saying A LOT in my house!!!

    • GaleCompton  December 15, 2013

      Sandy, Great! Thanks so much for the feedback. 🙂

  5. Rusty  June 24, 2016

    I love the cookies. How can I tone down the coconut oil flavor? It overpowered the ginger in my recipe. I even added a bit more ginger (love that bite!) but , alas, coconut oil is still stronger.
    Thank you very much


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