Healthy Gingerbread Cookies

5 from 1 reviews

Healthy gingerbread cookies are soft and not overly sweet cookies with whole wheat flour, coconut oil, maple syrup, molasses and real food topping ideas.

  • Prep Time: 20 minutes
  • Cook Time: 12 minutes
  • Total Time: 32 minutes
  • Yield: 20 cookies 1x



  • 1/8 cup pecans, finely chopped*
  • 1/8 cup unsweetened coconut flakes
  • 1/8 cup pistachios, finely chopped*
  • 1/8 cup dried cranberries, finely chopped


  1. Preheat oven to 350 degrees F and line jelly roll sheet with unbleached parchment paper.
  2. In a large mixing bowl, lightly beat the egg. Add coconut oil through salt and whisk until well combined. Add flour, mixing first with spatula and then using your hands. Dough should be quite thick. Transfer onto lightly floured surface and if necessary add more flour so you can roll it out.
  3. Lightly flour the rolling pin and roll the dough to 1/4 inch thick. Using various shapes cutouts (I like to use these comfort grip cookie cutters and plastic biscuit cutters) make cookies and place on prepared baking tray. Bake for 12 minutes, remove from the oven and let cool completely.
  4. Get toppings ready. Brush each cookie generously with maple syrup, sprinkle with a topping of choice and lay flat to dry completely.

Store: Store in a cool dry place for a few weeks or freeze in an airtight container for up to 6 months.


*I like toasted nuts. To quickly toast, place nuts in a small skillet and toast on low until fragrant, stirring occasionally.

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