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4 from 3 votes

Whole Wheat Gingerbread Cookies

Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dessert
Cuisine: American
Keyword: Whole Wheat Gingerbread Cookies {Dairy Free}
Servings: 24
Calories: 133kcal


  • 3 cup flour, whole wheat
  • 1 teaspoon baking powder
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3 teaspoon ginger root, fresh
  • 1 3/4 teaspoon cinnamon
  • 1/4 teaspoon cloves, ground
  • 6 tablespoon coconut oil
  • 3/4 cup brown sugar
  • 1 large egg
  • 1/2 cup molasses
  • 2 teaspoon vanilla extract


  • Preheat oven to 375 deg. Line a cookie sheet with parchment paper.  
  • In a medium bowl, whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, and cloves until well blended.
  • In a stand mixer, beat softened coconut oil, brown sugar, and egg on medium speed until almost whipped.
  • Add molasses, and vanilla and continue to mix until well blended.
  • Gradually stir in dry ingredients until smooth.
  • If you aren't making the cookies immediately, divide dough in half and wrap each half in plastic and refrigerate.  It can be stored in the fridge for up to 3 days, but needs to return to room temperature before rolling out.
  • Place 1 portion of the dough on a a silpat mat, or a lightly floured surface.
  • Sprinkle flour over dough and rolling pin.
  • Roll dough to about 1/4-inch thick.
  • Cut out cookies with your favorite cookie cutter and place cookies on baking tray about 1 1/2 inches apart.
  • Bake for 7-10 minutes (the lower time will give you softer cookies)
  • Remove cookie sheet from oven and allow the cookies to stand until the cookies are firm enough to move to a wire rack.
  • After cookies are cool decorate with icing.


Calories: 133kcal | Carbohydrates: 23g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Cholesterol: 8mg | Sodium: 72mg | Fiber: 2g | Sugar: 12g