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Gingerbread Cookies, THM XO

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 6 minutes
Servings 30
Author Glenda Groff


  • 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


  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