healthy whole wheat gingerbread cookies no refined sugar

Whole Wheat Gingerbread Cookies {Dairy-Free}

I love making gingerbread cookies with my boys.  The house smells wonderful and there is something so fun about watching them create the cookie shapes of their choice.  This whole wheat gingerbread cookie dough is ideal for little helpers as it is pliable and does not easily crumble.  The dough produces a flavorful gingerbread cookie that is not overly sweet.  A little frosting, such as a royal icing or a simple sugar glaze, will add a delightful contrast to the spicy flavor of the cookie.

This healthier gingerbread cookie dough recipe was adapted from Martha Stewart’s classic gingerbread cookie recipe.  I have replaced the refined flour and sugar and made some adjustments to the spices.  The recipe makes about 32 cookies, depending on their size, or a small gingerbread house.

Whole Wheat Gingerbread Cookies

Whole Wheat Gingerbread Cookies

Prep Time: 1 hour, 30 minutes

Cook Time: 30 minutes

Yield: 32 cookies

Serving Size: 1 cookie

Calories per serving: 47

Fat per serving: 4 grams

Whole Wheat Gingerbread Cookies


  • 3 cups whole wheat pastry flour
  • 2 teaspoons ground ginger
  • 2 teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ¾ teaspoon ground cloves
  • ½ teaspoon finely ground black pepper
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ½ cup coconut oil (unsalted butter can be used instead, if you prefer)
  • ½ cup unsulphured molasses
  • ½ cup coconut sugar (or packed light brown sugar)
  • 2 large eggs
  • 1 tablespoon water, if needed


    To Make Dough:
  1. Combine dry ingredients in a large bowl and set aside
  2. Mix coconut oil and brown sugar together in a large bowl with an electric mixer until fluffy
  3. Add in eggs and molasses, mix until incorporated
  4. Add dry ingredients, mixing on low until just combined
  5. If dough is crumbly or appears dry, add 1 tablespoon water and mix until just fully incorporated
  6. Divide dough in half and wrap each in parchment and then plastic. Refrigerate until cold and firm, about one hour or up to a week
  7. To Bake Cookies:
  8. Preheat oven to 350°F
  9. If making cookies, roll out dough on a piece of parchment paper with a lightly floured rolling pin to ¼-inch thick.  Roll slightly thinner for gingerbread house pieces
  10. Cut into shapes of your choice, leaving space between cookies for baking
  11. Remove scraps of dough from parchment paper and transfer parchment paper with cookies onto a cookie sheet
  12. Bake cookies until crisp but not dark, 10 to 12 minutes, depending on size. For softer cookies, bake for slightly less time, about 8 to 10 minutes, depending on size
  13. Cool cookies on wire racks

Once the cookies are cool, they are ready to be decorated however you like and can be stored in an airtight container for several days.

Whole Wheat Gingerbread Cookie House

This dough also works quite well to make the building blocks of a gingerbread house. I prefer to roll the dough out a little thinner than ¼-inch and bake the pieces until crisp (12 to 14 minutes for larger pieces).

healthy whole wheat gingerbread cookie dough no refined sugar

Nutrition information (per cookie):

  • 47 calories
  • 5 g added sugar
  • 1 g fiber
  • 1 g protein
  • 47 mg sodium
  • 4 g fat

Pin recipe for later:

healthy whole wheat gingerbread cookies dairy-free


  1. I love gingerbread cookies. They’re perfect with coffee.

  2. Wow these cookies look so tasty and attractive… they are just perfect for the season…

  3. I give you props! I tried making gingerbread once. Once — using my kitchen aid stand mixer. The dough was so solid that it literally broke the mixer. I spent $100 to fix it and it’s never been the same. How about you just give me some of yours?

    • Oh no Lisa! Gingerbread dough shouldn’t break a Kitchen Aid stand mixer!!! If you ever want to try again, I can promise that this recipe will not break your mixer. And it smells delicious while it is baking!

  4. Your gingerbread house is so cute! I love the icing icicles.

    • Ah, thanks Leslie! I think the icing icicles are a must on gingerbread houses – they add so much AND hide any unsightly edges.

  5. kathryn clayton

    Gingerbread cookies are a must at this time of year in our house. Going to try this whole wheat version.

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