Whole Wheat Ginger Snaps Recipe

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Most Helpful Positive Review

Mar 13, 2008

Seems weird to review my own recipe but I had to make a subsitution last time I bake these that is worth sharing. First these are my families favorite cookies. I was making up a batch and realized I didn't have any molasses. I used pure maple syrup instead and heaped the spices a little more than I usually do. To my surprise they were quite good. My youngest daughter wouldn't even try them because they were a golden color and not brown like "gingernaks" are supposed to be. Eventually she gave in and loved them as much as the originals.

—MRSDAYCARE

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Most Helpful Critical Review

Oct 29, 2010

terrible...these cookies were way too sweet and the spice was OVERPOWERING...extremely spicy ginger snaps. I am not sure why they have receive such great reviews. I will not be making this recipe again.

—cjnewman

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228 Ratings

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Sep 05, 2005

These were WONDERFUL! Since I'm switching to whole wheat recipes, I've had to get rid of most so many white flour recipes! But I'm SO happy to not have to give up gingersnaps, which I LOVE! I used 1/2 cup butter & 1/2 cup unsweetened applesauce instead of 1 cup butter. I switched around the ginger & cinnamon amounts because I love cinnamon! Baking time was 8 min. I might chill the dough before baking as the dough was kind of hard to roll into balls. Thanks for a keeper!

—LUVMYBOYS

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Dec 10, 2007

This has become one of my favorite recipes. I work in the bakery on my college campus and I made these for the director of the dining services once and that was that - now they're on the regular menu and I make them for students all the time :)

—K. Birkel

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Aug 01, 2005

I was a bit puzzled by these cookies. When I tasted them fresh from the oven, something about the taste seemed "off". But then the longer they sat out (I didn't even cover them, they were so moist) the better they tasted. My ultra-picky boyfriend tried one and said, "It's sandy inside," but my father LOVES them. They are very filling cookies and have a nice, complex flavor. The sugar on top of the cracked surface is very pretty. I like how they're thick and chewy, plus somewhat healthier with the whole wheat. The only modifications I made were adding one cup of brown sugar and 1/2 white sugar, plus a little less flour than called for. Check them early because my first batch burned.

—Artcat917

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Mar 08, 2005

This is a wonderful recipe! No one could tell that it was mad ewith wheat flour. I made a few alterations: I used 1/2 cup of honey, 1/2 cup of splenda, and 1/2 cup of brown sugar for the white sugar in this recipe and it turned out great!

—CHELC44

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Sep 17, 2007

These were great! I like chewy cookies and these fit the bill. My hubby and two littles ones loved them too! They are very spicy and delicious. Be sure to let them cool completely before storing them as they have a tendency to stick together if too warm.

—KERI DIANA

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Nov 02, 2006

Excellent and thanks for sharing. The cookies are moist and delicious, sometimes I add soft candied Ginger for an extra kick. Every time I make this, usually at Christmas for my husband, I buy a new bottle of ground ginger. This guarantees great gingery cookies.

—PULCHRA

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Nutrition

Calories
106 kcal
5%

Carbohydrates
18.5 g
6%

Cholesterol
15 mg
5%

Fat
3.4 g
5%

Fiber
1.1 g
4%

Protein
1.4 g
3%

Sodium
97 mg
4%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Whole Wheat Ginger Snaps

Serving Size: 1/60 of a recipe
Servings Per Recipe: 60
Amount Per Serving
Calories: 106
Calories from Fat: 31

% Daily Value *
Total Fat 3.4g 5 %
Saturated Fat 2g 10 %
Cholesterol 15mg 5 %
Sodium 97mg 4 %
Potassium 119mg 3 %
Total Carbohydrates 18.5g 6 %
Dietary Fiber 1.1g 4 %
Protein 1.4g 3 %
** Sugars 11.4g
Vitamin A 2 %
Vitamin C < 1 %
Calcium 3 %
Iron 6 %
** Thiamin 4 %
Niacin 7 %
Vitamin B6 4 %
Magnesium 9 %
Folate 3 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.