Comments on: Healthier Gingerbread Cookies

By: Max

Max — Thu, 01 Jan 2026 23:31:51 +0000

Followed measurements and instructions by the book, I got sand. Still figuring out a solution. Very disappointed.

By: Sandy

Sandy — Mon, 29 Dec 2025 19:04:30 +0000

These are so fantastic! Shout out to Diane for recommending increasing the ginger and cinnamon and omitting the pepper. I didn’t have ground clove, so allspice substituted beautifully. I wish I had made extra icing, there wasn’t quite enough. Rolling the dough to a quarter inch was thicker than I thought it would be. I found I needed to just press the dough down with my hands and then roll gently, I think the warmth of my hands helped. They were a big hit on Christmas! And the coconut sugar really made it something special!

By: Mel

Mel — Wed, 24 Dec 2025 06:09:56 +0000

I’ve liked (or loved) every recipe I’ve made from you. This one is a solid cookie recipe that could be perfect without the black pepper. I added 1/4 tsp instead of 1/2 tsp and I can’t imagine how incredibly spicy they would be with the full amount. I used regular molasses and coconut sugar. For anyone reading the comments, if it seems like a lot of sugar, do not reduce! The cookie is just gently sweet in a way that would shine nicely without the pepper adding so much heat. Next time, I will make these without pepper. Also, I used half GF 1:1 baking flour and half oat flour and I’m pleased with the cookie texture.

By: Holly

Holly — Sat, 20 Dec 2025 23:08:42 +0000

Coconut sugar is not “healthier” than sugar from sugar cane. It’s till pure sugar that spikes insulin.

By: Cookie and Kate

Cookie and Kate — Fri, 19 Dec 2025 01:41:19 +0000

In reply to tah. Hi Tah, the molasses with critical to the gingerbread flavor and texture. I have had other readers report success with a flax egg!

By: tah

tah — Thu, 18 Dec 2025 18:56:00 +0000

can I use agave instead of molasses? And a flax seed egg?

By: Lynn

Lynn — Fri, 12 Dec 2025 20:45:32 +0000

When did coconut oil become healthier than butter? They’re both sat fat. And sugar is sugar is sugar according to the nutritionists, processed the same way by the body. Just wondering.

By: Cookie and Kate

Cookie and Kate — Thu, 11 Dec 2025 02:48:37 +0000

In reply to Gail. Hi Gail, thank you for your suggestion. I have included weights in some baking recipes, and updating other recipes is a long term goal.

By: Cookie and Kate

Cookie and Kate — Thu, 11 Dec 2025 02:42:01 +0000

In reply to Roberta. Hi Roberta, you could try substituting a 1:1 gluten free mix, but I haven't tested it. My favorite holiday cookies that are gluten-free are these almond raspberry thumbprints.

By: Cookie and Kate

Cookie and Kate — Thu, 11 Dec 2025 02:40:03 +0000

In reply to Charlene. Hi Charlene, I haven't tested it with sprouted flour, but it should work. You will likely need to add more liquid and reducing baking time, so it would take some experimenting to adapt the recipe. If you give it a try, please share the results.