Why You’ll Love This Recipe
You’ll love Whole Wheat Gingerbread Cookie Bars because they offer all the deliciousness of traditional gingerbread cookies with a healthier twist. The whole wheat flour adds a nutty flavor and fiber, making these bars a more nutritious option. The combination of ginger, cinnamon, and cloves creates that perfect holiday spice blend that will fill your kitchen with an irresistible aroma. These bars are easy to make, require minimal effort, and are perfect for holiday baking, gatherings, or as a sweet treat for yourself!
Ingredients
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1 1/2 cups whole wheat flour
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1 teaspoon ground ginger
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1 teaspoon ground cinnamon
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1/2 teaspoon ground cloves
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1/4 teaspoon ground nutmeg (optional)
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1/2 teaspoon baking soda
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1/4 teaspoon salt
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1/2 cup unsalted butter, softened
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1/4 cup molasses
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1/4 cup honey or maple syrup
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1 large egg
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1 teaspoon vanilla extract
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1/4 cup chopped crystallized ginger (optional, for added texture and flavor)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Preheat the oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking dish or line it with parchment paper.
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Mix the dry ingredients: In a medium bowl, whisk together the whole wheat flour, ground ginger, cinnamon, cloves, nutmeg (if using), baking soda, and salt. Set aside.
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Cream the wet ingredients: In a large bowl, cream together the softened butter, molasses, and honey (or maple syrup) using an electric mixer on medium speed until smooth and fluffy. This will take about 3-4 minutes.
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Add the egg and vanilla: Beat in the egg and vanilla extract until combined, scraping down the sides of the bowl as needed.
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Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you like extra texture, fold in the chopped crystallized ginger at this stage.
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Spread the batter: Pour the batter into the prepared baking dish and spread it evenly with a spatula.
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Bake: Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly golden, and the bars should spring back when touched.
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Cool and serve: Let the bars cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before slicing. Serve as is or dust with powdered sugar for an extra festive touch.
Servings and Timing
This recipe makes about 12 bars. Preparation time is around 10 minutes, with a baking time of 20-25 minutes. The total time is around 30-35 minutes, making it a quick and easy dessert option that’s perfect for holiday baking or a sweet snack.
Variations
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Frosted bars: For a more indulgent treat, top the gingerbread bars with a simple glaze made from powdered sugar and a little milk, or a cream cheese frosting.
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Add-ins: Stir in some chocolate chips, chopped nuts, or dried cranberries for added texture and flavor.
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Vegan version: Swap the egg for a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) and use a dairy-free butter alternative to make this recipe vegan.
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Spicy version: Increase the amount of ground ginger or add a pinch of cayenne pepper for a spicy kick.
Storage/Reheating
Store your Whole Wheat Gingerbread Cookie Bars in an airtight container at room temperature for up to 3 days. They can also be stored in the fridge for up to 5 days if you prefer them chilled. These bars can be frozen for up to 2-3 months. To freeze, wrap them tightly in plastic wrap or place them in a freezer-safe container. Thaw at room temperature before serving.
FAQs
1. Can I use all-purpose flour instead of whole wheat flour?
Yes, you can substitute all-purpose flour for the whole wheat flour, but the bars will be lighter and not as hearty. Whole wheat flour adds fiber and a nutty flavor, making them more filling.
2. Can I make these bars gluten-free?
Yes, you can use a gluten-free flour blend as a substitute for the whole wheat flour. Be sure to check that the flour blend includes a binding agent like xanthan gum.
3. Can I use a different sweetener instead of honey or maple syrup?
Yes, you can use other sweeteners such as coconut sugar, brown sugar, or agave nectar. Keep in mind that these alternatives may slightly alter the flavor and texture.
4. Can I make these bars without molasses?
Molasses gives these bars a deep, rich flavor, but you can substitute it with additional honey or maple syrup. The flavor will be slightly different, but they will still be delicious.
5. Can I add icing or glaze on top?
Yes, adding a simple glaze made from powdered sugar and milk or a cinnamon-sugar topping would add extra sweetness and a festive touch to these bars.
6. Can I make this recipe in muffin form?
Yes, you can convert this recipe into gingerbread muffins! Just scoop the batter into a muffin tin lined with paper liners and bake at 350°F (175°C) for about 15-18 minutes, or until a toothpick comes out clean.
Conclusion
Whole Wheat Gingerbread Cookie Bars are the perfect combination of healthy and indulgent, offering the comforting flavors of gingerbread in a soft, chewy bar form. With their rich, spiced flavor, hearty whole wheat base, and the added sweetness of molasses and honey, these bars are perfect for holiday baking or anytime you’re craving a cozy treat. Enjoy them with a cup of tea or as an afternoon snack—this recipe is sure to be a crowd-pleaser!
Whole Wheat Gingerbread Cookie Bars
Whole Wheat Gingerbread Cookie Bars are a healthier twist on the classic gingerbread cookies, offering the same warm, spiced flavors in a soft, chewy bar form. Made with whole wheat flour, molasses, and aromatic spices, these bars are perfect for holiday baking or a comforting treat.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 12 bars
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 1/2 cups whole wheat flour
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground cloves
- 1/4 teaspoon ground nutmeg (optional)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/4 cup molasses
- 1/4 cup honey or maple syrup
- 1 large egg
- 1 teaspoon vanilla extract
- 1/4 cup chopped crystallized ginger (optional, for added texture and flavor)
Instructions
- Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking dish or line it with parchment paper.
- In a medium bowl, whisk together the whole wheat flour, ground ginger, cinnamon, cloves, nutmeg (if using), baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, molasses, and honey (or maple syrup) using an electric mixer on medium speed until smooth and fluffy. This will take about 3-4 minutes.
- Beat in the egg and vanilla extract until combined, scraping down the sides of the bowl as needed.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. If you like extra texture, fold in the chopped crystallized ginger at this stage.
- Pour the batter into the prepared baking dish and spread it evenly with a spatula.
- Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. The edges should be slightly golden, and the bars should spring back when touched.
- Let the bars cool in the pan for about 10 minutes, then transfer them to a wire rack to cool completely before slicing. Serve as is or dust with powdered sugar for an extra festive touch.
Notes
These bars can be stored in an airtight container at room temperature for up to 3 days, or in the fridge for up to 5 days.For an extra festive touch, you can add a simple glaze or powdered sugar on top.If you’d like to make them vegan, substitute the egg with a flax egg and use a dairy-free butter alternative.For more texture, stir in chocolate chips, chopped nuts, or dried cranberries.
Nutrition
- Serving Size: 1 bar
- Calories: 170
- Sugar: 12g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 25mg
