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1 from 1 vote

Gingerbread Cookies

These gingerbread cookies are just the thing when craving a sweet treat.
Course: Dessert
Cuisine: Universal
Keyword: Holiday, Kid-Friendly, Vegetarian
Servings: 24 people
Calories: 148kcal


  • 3/4 cup coconut oil melted
  • 1 cup sucanat
  • 1 egg or egg replacer
  • 1/4 cup blackstrap molasses
  • 1 teaspoon ginger
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon nutmeg
  • 2 teaspoons baking soda
  • 1/2 teaspoon sea salt
  • 2 cups whole wheat flour (I use soft white wheat)


  • 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.
  • 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.
  • 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.


Serving: 1cookie | Calories: 148kcal | Carbohydrates: 20.1g | Protein: 1.4g | Fat: 7.1g | Saturated Fat: 6g | Cholesterol: 7mg | Sodium: 608mg | Sugar: 10.9g |
SmartPoints (Freestyle): 7