Rye Gingerbread Cookies


Rye Gingerbread Cookies


Well I am a little late on posting this recipe but it’s worth saving for next year because these are delicious.  When the holidays roll around I love to bake all sorts of treats, but I am always looking for ways to make classic recipes more healthy.  I found that gingerbread is one of the best bases for hiding a hardier whole grain flour because the molasses and spices mask the darker color and nuttier flavor of less processed flours.

Rye is a glutenous grain so the dough holds together with a nice texture, but it is less processed than white flour so it contains more fiber and nutrients.  You could also make this recipe with whole wheat flour for a similar effect.  The sugars and oil I used are also more natural alternatives to what is used in most cookie recipes, which makes these cookies healthier than your average Christmas cookie but with a great flavor and soft texture.  These go great with milk, eggnog, hot cocoa or even a little ice cream, and they would definitely make a sweet gift for the holidays.

1/4 cup coconut oil
1/4 cup coconut sugar
1/4 cup molasses (unsulphured)
1/4 cup maple syrup (Grade B)
1 large egg
1 tbsp fresh grated ginger
1 1/2 – 1 3/4 cup rye flour
1/2 tsp sea salt
1 tsp baking powder (aluminum free)
1 tsp ginger powder
1/2 tsp cinnamon powder
1/2 tsp fresh grated nutmeg


Mix together the dry ingredients first to have them on hand – that will be the rye flour, sea salt, baking powder, ginger powder, cinnamon and nutmeg.  Add these all to a large bowl and mix with a whisk until evenly combined.

Grate your ginger to have it ready, I use a micro-plane grater for this task.

With a hand mixer or in a stand mixer combine the coconut oil (liquid but not hot), coconut sugar, molasses and maple syrup until well combined.  Then add in the egg and fresh grated ginger, gently mix in.

Then gently fold in the dry ingredients until incorporated, if it seems a bit loose you can add a bit more rye flour.

From here you can bake them right away or refrigerate the dough to bake later.  Because the coconut oil in the dough hardens and softens around room temperature, when the dough is refrigerated it is firmer and spreads less – for a chewier fudgey texture, which I prefer.  If you bake the dough right after mixing together while it is still soft it will spread more and create a softer cakey texture, which are good too.

When you are ready to bake preheat the oven to 350F, scoop balls of dough about 1 1/2 tbsp in size onto a pan covered with parchment paper.  If you are using colder dough you might want to press the balls of dough down a bit because they won’t spread much.  If you are using soft dough then give each of them at least an inch on all sides to allow for spreading.

Bake for 10 minutes.  When you remove them from the oven let them sit on the tray for a minute or two before using a spatula to scoop them off and onto a wire rack for cooling.

Enjoy them within a day or two of baking for maximum freshness.

yields 1 1/2 dozen cookies

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