Soft Gingerbread Cookies You Can Enjoy Guilt-Free
These gingerbread cookies are soft and tasty, providing a guilt-free indulgence perfect for the holidays.
Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
- - Spoon
- - Plastic wrap
Ingredients
For the Dough
- 1/2 cup unsalted butter or coconut oil Provides fat for tenderness; substitute with applesauce for a lower-fat version.
- 1 large egg white Acts as a binding agent for structure; ensure it’s at room temperature for optimal mixing.
- 1 teaspoon vanilla extract Adds depth of flavor; no suggested substitutions.
- 1/2 cup molasses Contributes sweetness and a rich flavor; can substitute with honey or agave syrup.
- 1/4 cup nonfat milk Moistens the dough; use any plant milk for a dairy-free option.
- 1 cup instant oats Adds texture and fiber; grind them into a fine flour for even mixing.
- 1 cup whole wheat or gluten-free flour Provides structure and nutrition; use a 1:1 gluten-free blend with xanthan gum for non-gluten options.
- 1 teaspoon baking powder Acts as a leavening agent; no substitutions recommended.
- 1 teaspoon ground ginger This spice blend gives these gingerbread cookies their signature flavor—adjust to taste if desired.
- 1 teaspoon ground cinnamon This spice blend gives these gingerbread cookies their signature flavor—adjust to taste if desired.
- 1/4 teaspoon ground nutmeg This spice blend gives these gingerbread cookies their signature flavor—adjust to taste if desired.
- 1/4 teaspoon ground cloves This spice blend gives these gingerbread cookies their signature flavor—adjust to taste if desired.
- 1/4 teaspoon salt Enhances overall flavor; no substitutions.
Instructions
Making the Cookies
- In a medium bowl, whisk together the instant oats, flour, baking powder, and spices.
- In a separate bowl, mix the melted butter or coconut oil with the egg white and vanilla extract. Then, fold in the molasses and nonfat milk until everything is blended.
- Gently fold the dry ingredients into the wet mixture, being careful not to overmix.
- Cover your mixing bowl with plastic wrap and refrigerate the dough for about 30 minutes.
- Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Use a spoon to drop dollops of dough onto the prepared baking sheet, flattening them slightly.
- Place the baking sheet in the oven and bake for 7-10 minutes.
- Allow the cookies to rest on the baking sheet for about 10 minutes before transferring them to a wire rack to cool completely.
Notes
Dust with powdered sugar for an extra festive touch! Store in an airtight container for up to a week.