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Gingerbread Cookies

Prep time: 1 hour 10 minutes

Cook time: 8 minutes

Yields: 25-25 cookies


  • 1 egg

  • ½ cup brown sugar

  • ¼ cup molasses

  • ¼ cup almond butter

  • 2 tablespoons butter, melted

  • 2 tablespoons applesauce

  • 2 teaspoons ground ginger

  • 1 teaspoon cinnamon

  • 2 teaspoons allspice

  • ¼ teaspoon kosher salt

  • ½ teaspoon baking soda

  • 1 ¼ cup all-purpose flour

  • ½ cup wheat flour

  • Turbinado sugar (for garnish)


  1. In a medium bowl, add 1 egg, ½ cup brown sugar, ¼ cup molasses, ¼ cup almond butter, 2 tablespoons melted butter, and 2 tablespoons applesauce; vigorously whisk to thoroughly combine.

  2. To the wet ingredients, stir in 2 teaspoons ground ginger, 1 teaspoon cinnamon, 2 teaspoons allspice, ¼ teaspoon kosher salt, ½ teaspoon baking soda, 1 ¼ cup all-purpose flour, and ½ cup wheat flour until well combined. Turn out onto plastic wrap and form into a rough ball; cover with plastic wrap and chill at least 1 hour, or overnight.

  3. Preheat oven to 350°F.

  4. Flour a flat surface and a rolling pin, then roll out the dough ¼-inch thick. Use a cookie cutter to cut out gingerbread men, about 25-35 total. Place gingerbread men on a parchment paper-lined baking sheet and sprinkle with turbinado sugar.

  5. Bake about 8 minutes, until puffed and slightly firmed. Let rest on the pan for 2 to 3 minutes, then transfer to a cooling rack. Store covered at room temperature for several days or freeze for several months.

Submitted by… Savannah Robbins, RDN, LDN

Dietitian, St. Luke's Hospital

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