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Whole Wheat Gingerbread Cookie Bars

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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.

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

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9×9-inch square baking dish or line it with parchment paper.
  2. In a medium bowl, whisk together the whole wheat flour, ground ginger, cinnamon, cloves, nutmeg (if using), baking soda, and salt. Set aside.
  3. 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.
  4. Beat in the egg and vanilla extract until combined, scraping down the sides of the bowl as needed.
  5. 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.
  6. Pour the batter into the prepared baking dish and spread it evenly with a spatula.
  7. 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.
  8. 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

Find it online: https://cookibly.com/whole-wheat-gingerbread-cookie-bars/