Nothing says Christmas like freshly baked cookies…..and Gingerbread Cookies are a must. These moist chewy cookies are just perfect to get you into the holiday season.

These cookies are made with sprouted flour which taste so much like regular cookies. Sprouted flour is wheat kernels that have been sprouted, dried, and then ground into grain. Sprouting helps your body digest the grain much better.

I have chosen to use a bit of Blackstrap Molasses to help get the gingerbread flavor. There is less than 1/5 teaspoon in each cookies. Blackstrap Molasses is unsulfured molasses which is higher in calcium, potassium, selenium, magnesium, and niacin.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.

Gingerbread Cookies, THM XO

• 10 tablespoons butter, softened
• 2 eggs, room temperature
• 2 tablespoons Blackstrap Molasses
• 1/4 cup unsweetened applesauce
• 2/3 cup Brown Sugar Sweetener Substitute or Brown Swerve
• 1 teaspoon vanilla
• 2 1/3 cups sprouted whole wheat flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon mineral salt
• additional sprouted flour
• sugar-free chocolate chips for decorating
• In a mixer bowl cream together butter, eggs, molasses, apple sauce, and Brown Sugar Sweetener Substitute. Add remaining ingredients, mixing for 2 minutes. Remove the mixer paddle, cover the mixer bowl with plastic wrap and place into the fridge. Refrigerate for 2 hours. Preheat oven to 350 degrees. Remove bowl from the fridge. Remove 1/2 of the dough. Dust your counter lightly with sprouted flour. Roll out dough until it is 1/4 inch thick. Cut with desired cookie cutters. Lay cookies on a baking sheet lined with parchment paper. Repeat with remaining dough. Reroll scraps until all you dough is used up. Decorate cookies as you desire. Bake cookies for 5-6 minutes. Cool completely. 30 cookies

I used this metal Gingerbread Cookie Cutter to make these cookies. It was just the right size!

I love to use parchment paper on my baking sheets. They keep the pan clean and I can slide the entire sheet off the baking pan onto my rack to cool.

I use a small bag with the corner cut off to drizzle melted chocolate on the cookies. It works very well.

This post has affiliated links, if you purchase items through these links, I receive a small commission but your price doesn’t change. Your purchase help support this blog, keeps new recipes coming, and assist with our move to a mission outreach of our church.

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When it comes to making pies, cookies, cheesecake, whipped cream, and cakes, I love my KitchenAid Mixer. I have a large 6 quart bowl for over 30 years.

I use this Blackstrap Molasses to make Brown Sugar Sweetener and also in these cookies.

I buy sprouted whole wheat flour from a bulk food distributor. This price is very reasonable and flour freezes very well.

This Brown Swerve is very good if you prefer to buy your sweetener.

These chocolate chips are so good and easy to use. I use the Strawberry Chips from ChocZero for buttons.

With this cutter set you can make different sizes of gingerbread men.

Parchment paper is a baker’s friend. I keep a box here at all times.

The Trim Healthy Mama Store has wonderful products. Here is my affiliate link if you wish to use it. Trim Healthy Mama Store.

Gentle Sweet…is a sweetener that tastes very similar to sugar. This blend is so worth it when transiting to sugar-free.

Print

Gingerbread Cookies, THM XO

Course Dessert

Cuisine American

Prep Time 20 minutes

Cook Time 6 minutes

Servings 30

Author Glenda Groff

Ingredients

• 10 tablespoons butter softened
• 2 eggs room temperature
• 2 tablespoons Blackstrap Molasses
• 1/4 cup unsweetened applesauce
• 2/3 cup Brown Sugar Sweetener Substitute or Brown Swerve
• 1 teaspoon vanilla
• 2 1/3 cups sprouted whole wheat flour
• 1 teaspoon baking soda
• 1 1/2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 1/2 teaspoon mineral salt
• additional sprouted flour
• sugar-free chocolate chips for decorating

Instructions

1. In a mixer bowl cream together butter, eggs, molasses, apple sauce, and Brown Sugar Sweetener Substitute. Add remaining ingredients, mixing for 2 minutes. Remove the mixer paddle, cover the mixer bowl with plastic wrap and place into the fridge. Refrigerate for 2 hours. Preheat oven to 350 degrees. Remove bowl from the fridge. Remove 1/2 of the dough. Dust your counter lightly with sprouted flour. Roll out dough until it is 1/4 inch thick. Cut with desired cookie cutters. Lay cookies on a baking sheet lined with parchment paper. Repeat with remaining dough. Reroll scraps until all you dough is used up. Decorate cookies as you desire. Bake cookies for 5-6 minutes. Cool completely. 30 cookies

You will find many more recipes in the spiral bound 600+ page Around the Family Table Cookbook and the hard cover spiral bound It’s all About Sourdough. All recipes are sugar-free and label with the correct fuel. Books can be purchased using this link. We have now added additional items to our store… Sourdough Starter Kits and more. Buy It Now. Follow my blog, Facebook, and Instagram pages.