Soft & Chewy Whole Wheat Gingerbread Cookies
These perfectly soft & chewy whole wheat gingerbread cookies are a holiday season staple! Made with healthier swaps, molasses and warm spices, they’re out of this world good. Dairy free and soy free.
Oh this recipe. I am SO excited to share this one with you. Because these little nuggets of goodness?
Perfectly chewy and perfectly soft. They are filled with the flavors of the season AND have a delightful little crunch from a quick roll in sugar before baking.
I may even go so far as to say that these are my favorite cookies I’ve ever made.
But let me let you in on a little secret.
They have some healthier swaps and are totally dairy free. Yet you won’t be able to tell. I was super tricky and tested these on our Thanksgiving guests and no one was the wiser.
They’re made entirely with white whole wheat flour, giving them this sort of hint of nuttiness. We have some coconut oil and some coconut sugar, along with a touch of molasses and plenty of warming spices.
Combining into one glorious gingerbread Christmas cookie. Can you tell I really really like these?
Tips & Tricks For These Whole Wheat Gingerbread Cookies
- I have long been obsessed with using coconut oil in cookies ever since I started having some issues with dairy. But this is the first time I’ve tried beating it like you would softened butter. The result? Amazing.
- So, let’s discuss this. You want the coconut oil to be softened, but not melted. I pop mine in the microwave for about 10 seconds and that’s all it needs (keeping in mind that my coconut oil starts out completely hard this time of the year since it’s slightly chilly in the house).
- Also, when you beat together the softened coconut oil and the sugar, it will get sort of fluffy in the two minutes of beating. But … it won’t look quite as fluffy as it would with regular butter. So just keep that in mind.
- DO NOT skip the dough chill time for the recipe! This is important for them to bake up with the perfect texture.
- Also key for texture? Making sure that you don’t over bake these. 9 minutes is perfect in my oven, but this may vary slightly for you.
Additional Coconut Oil Cookie Recipes You Might Enjoy:
- Chewy Coconut Oil Sugar Cookies
- Mint Chocolate Chip Cookies
- Coconut Oil Chocolate Chip Cookies
- Coconut Oil Oatmeal Cookies
- Soft & Chewy Cardamom Spice Cookies
- Soft & Chewy Whole Wheat Pumpkin Cookies
- Dairy Free Chocolate Cookies
Did you make this recipe? Rate and review it down below! I’d love to hear from you.
Soft & Chewy Whole Wheat Gingerbread Cookies
These perfectly soft & chewy whole wheat gingerbread cookies are a holiday season staple! Made with healthier swaps, molasses and warm spices, they’re out of this world good. Dairy free and soy free.
Ingredients
- 1 ½ cups white whole wheat flour
- 1 ½ teaspoons baking soda
- ¼ teaspoon salt
- ¾ teaspoon ground ginger
- ¾ teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- ⅛ teaspoon ground cloves
- ½ cup solid-state coconut oil, softened (but not melted!)
- ½ cup plus 2 tablespoons coconut sugar
- 3 tablespoons unsulphured molasses
- 1 large egg
- 1 teaspoon vanilla extract
- about ¼ cup granulated sugar, for rolling
Instructions
- In a medium bowl, whisk together the flour, baking soda, salt, ginger, cinnamon, nutmeg and cloves.
- In a large bowl, beat together the coconut oil and coconut sugar with a hand mixer for 2 minutes, until sort of fluffy (it won’t be as fluffy as with regular butter).
- Add in the molasses, egg and vanilla and beat again until combined. Slowly add in the flour mixture and beat on low until just combined.
- Transfer the bowl to the refrigerator and chill for 30 to 35 minutes.
- Preheat the oven to 350ºF. Line a large baking sheet with parchment paper.
- Scoop about 1 ½ to 2 tablespoons of the chilled dough and form into balls (about 1 ½-inch in size). Roll the balls in the granulated sugar and place on the prepared baking sheet about 2 to 3 inches apart.
- Bake for about 8 to 9 minutes, until the tops of the cookies have cracked / crinkled (do not over bake these!). Let the cookies cool directly on the baking sheet.
Nutrition Information:
Yield: 18 Serving Size: 1Amount Per Serving: Calories: 119Total Fat: 7gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 10mgSodium: 140mgCarbohydrates: 14gFiber: 1gSugar: 7gProtein: 2g
Nutrition data shown is an estimate provided by an online calculator and is for informational purposes only. It should not be considered a substitute for a medical professional’s advice.
Does the whole wheat flour have to be white? Thanks!
Hey Aiden – White whole wheat flour is a bit less dense / heavy so I find it works better in cookies. With that said, I think regular whole wheat will work (just make sure you’re not heavy handed when measuring it out). You can also use AP flour instead. Hope you enjoy!
Hi can I use flax egg instead of egg if yes then how much.
Plz tell will be very helpful.
Thanks in advance
Hi there – I haven’t tried using a flax egg myself so it’s hard to say how the cookies would turn out. I’d probably look for a different recipe to be sure that it works!
Oh my goodness. These cookies are absolutely delicious. I cannot stop eating them.
So happy to hear it! Thank you for taking the time to let me know 🙂
Do you think these will work for gingerbread cut outs?
Hey Maureen! I’ve never tried it myself but my guess is that it would be better to find a different recipe. I think this dough would spread too much while baking for cut outs.
Does this still work with ordinary butter?
Hey Anna! I think these should still work with butter but I couldn’t say for sure as I’ve only tested them with the coconut oil!
Also, can I use pekmez instead of molasses? It’s just impossible to find it where I live. Thank you!
I’ve never actually used pekmez so it’s so hard to say! From what I’ve read about it, I think it should work here!
Gingerbread cookies are a favorite of my mine this time of year! Love that you made these with white whole wheat flour!
These cookies look so wonderfully crackly! (Is that a word?) If they are your favorite cookie then I definitely need to try them =)
haha I think it should totally be a word!
U say place the dough as balls . Do u not roll out and cut circles and then put them on the baking sheet ?
Hey Sarah! Nope! These are drop style cookies so you don’t need to do any of that 🙂
YUM lady! These look so Christmasy and festive! Happy Holidays to you, you cookie monster! ;0)
It’s so funny because I just got done writing a post on cookies for tomorrow that I am so excited about so I know exactly how you feel about these gingerbread cookies, lol! I also know that they must be pretty darn amazing for you to be that excited. 🙂
And so much yes to beating softened coconut oil! It works wonders. These look amazing!!
I love using coconut oil instead of butter in cookies, it gives them such a great texture. Love all the flavours in these cookies 🙂
I LOVE gingerbread cookies, Ashely. And soft and chewy ones are the best. Your addition of coconut oil to these sounds like a great idea. And also love the fact they are healthified by the use of whole wheat flour.
My husband keeps asking me if we can make gingerbread cookies and for some reason I keep putting it off. These ones look exactly like what I want to eat though! Soft and chewy are the best kind of cookies!
haha oh gosh I know that feeling! Thanks Izzy!
Gingerbread is my favourite festive flavour! So warming and delicious! These cookies look amazing 😀
The best cookies you’ve ever made!! I need to try these, obviously 🙂
Yaaas! Coconut oil lovers unite! These cookies are seriously driving me berzerk! They look so loaded with gingerbread flavor, I could see myself becoming instantly addicted! Perfect for every holiday gathering ever!
I’m so hooked on them it’s not even funny! Dangerous! 😉
If these are your favorite cookies you have ever made, then there is no doubt in my mind that I need to try them!
I looove gingerbread cookies, and they’re the best when they’re soft and chewy! These look so delicious!
These look PERFECT, Ashley! I love that they have whole wheat flour and coconut oil, I’m the biggest gingerbread fanatic (maybe second after you)?? haha Love these and I wish I had a stack for dessert tonight!
haha yesss! And it’s so bizarre to me because it was never a favorite of mine until the last few years!
Soft and chewy cookies are hands down my favorite and I love anything gingerbread especially during this time of year! They look SO good and would disappear in no time around here!
OMG these look amazing!! Definitely going to add these to my list this weekend 🙂
Nice looking cookies! I’m a fan of any cookie with ginger in it and am excited to try this healthier version!
The texture looks so spot on and I love your swap-outs. The white whole wheat flour makes so much sense! I am so craving gingerbread goodies…we built our gingerbread house yesterday despite the chaos here and it was so fun and even sniffing the store-bought gingerbread house had me hankering for some gingerbread cookies! So you see, I really need these! : )
haha you definitely need these!! I wish I lived closer so I could bring you some!
Soft chewy gingerbread cookies are the BEST! These look perfect, Ashley.
I’ve been dying to find a gingerbread cookie that wasn’t a total sugar bomb and this recipe is it! They look so soft and chewy.
Soft and chewy cookies are THE BEST!!! Roll those bad boys in some sugar and holy cow.. I will devour them all! Gingerbread cookies are one of my favs this time of year, and I can eat a dangerous amount, so I am loving that you made healthier swaps in these!! You so clever! 😉 I’m totally adding these to my holiday baking line up! Pinned! Cheers, chicka!
Am a huge fan of soft and chewy gingerbread cookies myself and these would hit the spot for me this cold dreary morning here in GA!
I’m also loving your use of softened coconut oil – I am a huge fan of baking cookies and cakes with it – and the health benefits are such a lovely added benefit 🙂
It’s so dreary here too! I wish I had more of these cookies waiting for me! 🙂
Mmm soft and chewy gingerbread cookies are seriously my favorite and I could eat WAY too many. So, I think it’s perfectly acceptable for you to make another batch ASAP, as long as you go ahead and send them to me 🙂
Same here! I did eat way too many 😉 haha and deal!
Soft and chewy cookies are my favorite! Especially when it comes to gingerbread. I know a lot of people like the crisp kind, but I’m ALL for the chewy ones. And I love the whole wheat flour in here. Such a pretty cookie, Ashley!
Me too! The crisp ones don’t quite do it for me!
Gingerbread cookies are LIFE! But they have to be soft and chewy! Always!
I can hardly STAND how amazingly soft and chewy these cookie gems look, Ashley!! I’m craaaaaving gingerbread cookies now and I think I need to go make a batch of these asap!
Wow, these look perfect! Even the little crackly bits on top look perfect. I love the addition of whole wheat – I always think it just gives a deeper flavor, and I suppose the health thing can’t hurt, right?
Agreed – I think it adds such a nice sort of nuttiness to baked goods!