Whole-Wheat Ginger Snaps

Adapted from Joy of Cooking, I've turned the traditional holiday cooking into a healthier version using whole-wheat flour. These Ginger Snap cookies are soft and chewy with a little crisp around the edge. They're so simple to make and bake in the oven for only 10 minutes, so you'll be enjoying the sweet, little-spicy, and very festive flavors in no time!
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Whole-Wheat Ginger Snaps on 100 Days of Real Food

Every December I get together with my closest group of mom-friends (which originally started as a playgroup over a decade ago!) for a holiday cookie exchange party. We have all been through so much together over the years including that time, back when I was fresh off our real food pledge, I convinced everyone we should exchange homemade “gifty” items instead of cookies. Let’s just say that didn’t last for more than a year for obvious reasons – ha!

Whole-Wheat Ginger Snaps (+ Annual Cookie Exchange Party!) on 100 Days of Real Food
About to enjoy our little potluck feast before exchanging cookies (and gifts)!

What did eventually change, though, is that instead of bagging up a half dozen cookies for each recipient, we now bring everything on platters so each person can take as many as they want. I usually end up taking more like two of each instead of the standard six or so (times 10 batches of cookies!). It feels like the right balance for us this time of year without having to miss out on any of the fun! Plus you get to sample the cookies when they are out on platters like this – yummy, yummy.

Whole-Wheat Ginger Snaps (+ Annual Cookie Exchange Party!) on 100 Days of Real Food

I try to make a different cookie recipe each year so I can share it on the blog. And this year I made Whole-Wheat Ginger Snaps! I’d never made them before and went through a couple of batches before I was satisfied with the results. While I was getting everything out to make the final batch, only two hours before everyone arrived (due to a last minute change, I ended up hosting with only a day’s notice!), I realized we were almost out of ginger. Umm, ooops.

I obviously could not make ginger snaps without ginger, so I begged my husband to puhlease run to the store real quick for some ginger while I frantically worked on my appetizer (quinoa cakes) and cleaned up all the mess. A few minutes later, he came back from the store and handed me two bottles of cinnamon. Yes, CINNAMON! I said please tell me this is a joke and the ginger is still hiding in your car somewhere.

At this point, we both just had to laugh because he only wished it was a joke and had to go back to the store AGAIN to get the ginger for real this time. Long story short, my cookies (and appetizer and clean kitchen) were finally ready only a couple minutes before everyone arrived with no time to spare! But I guess that’s better than being late or making ginger snaps without ginger – haha. :)

So, without further ado … here is the recipe!

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13 thoughts on “Whole-Wheat Ginger Snaps”

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  1. Greetings, thank you for all of your work we love your cookbook! I am not eating sugar right now and I’m just wondering what would happen if I used honey or maple syrup instead of the brown sugar?
    Have a happy Thanksgiving,
    Becky

    1. You would be replacing a dry ingredient with a wet ingredient so the outcome will be different. Honey is stronger than sugar so you would not need as much. I have not tried the replacement in this recipe myself, but you could definitely experiment! Let us know how it goes.

  2. Gingersnaps are my all-time favorite holiday cookie! Thanks for the experimenting so I don’t have to :) And I *may* have grabbed a container of paprika at the store instead of the cinnamon once. I haven’t lived that down yet.

  3. Haven’t tried it yet. My recipe has quick 3 min oats, which are in almost all my cookie recipes, for added nutrition
    And chewiness. Try adding finely cut crystalized ginger for more chew and zing. Start with a TB or so. I like about a 1/4 c. For 1 1/2 c. Flour.
    Funny story, Lisa! Glad you had a good time.