Healthier Gingersnap Cookies


Healthier Gingersnap Cookies

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    Dietitian Amanda's healthier version of gingersnap cookies are complete with a flaxseed egg substitute and pureed plums. But everyone enjoying your cookies will never have to know about these healthy substitutes!

    Watch how this recipe comes together on Amanda’s segment, Substitute Teacher, on

    Recipe Tags

    Servings and Ingredients

    Serves 72
    Flaxseed Egg Substitute
    ¼ c. milled flaxseeds
    ¼ tsp. Hy-Vee baking powder
    6 tbsp. water
    Pureed Plum Mixture
    1 c. dried plums
    ¼ c. water
    Gingersnap Cookies
    2 c. Hy-Vee granulated sugar, plus additional for coating
    ¾ c. Hy-Vee canola oil
    1 recipe Pureed Dried Plums
    1 recipe Flaxseed Egg Substitute
    ½ c. mild-flavor molasses
    2 c. Hy-Vee all-purpose flour
    2 c. Hy-Vee whole wheat flour
    4 tsp. Hy-Vee baking soda
    1 tbsp. Hy-Vee ground ginger
    2 tsp. Hy-Vee ground cinnamon
    1 tsp. Hy-Vee salt
    ½ (12-oz.) pkg. Hy-Vee creamy white vanilla baking chips

    Things To Grab

    • Small food processor
    • Small bowl
    • Stand mixer with whisk attachment
    • Baking sheets
    • Wire cooling rack


    1. Preheat oven to 350 degrees.

    2. Make Flaxseed Egg Substitute: Combine milled flaxseed, baking powder, and 6 tablespoons water. Mix until well combined; set aside.

    3. Make Pureed Plum Mixture: Add plums and ¼ cup water to a small food processor. Process until well combined; set aside.

    4. In the bowl of a stand mixer fitted with a whisk attachment, combine sugar, oil, and Pureed Plum mixture. Beat in Flaxseed Egg Substitute and molasses. Beat in all-purpose and wheat flours, baking soda, ground ginger, cinnamon, and salt. Beat until well combined.

    5. Shape dough into 2-inch balls and roll in additional granulated sugar. Place 2-inches apart on ungreased baking sheets. Bake 10 to 12 minutes or just until cookies have set. Remove to wire cooling rack; cool completely.

    6. Microwave vanilla chips according to package directions. Drizzle cookies with melted chips and allow to set at room temperature.

    Nutrition facts


    90 Calories per serving
    1 cookie

    Amounts Per Serving

    • Total Fat: 3.5g
    • Cholesterol: 0mg
    • Sodium: 105mg
    • Total Carbohydrates: 15g
    • Protein: 1g

    Daily Values

    Iron 0%
    Calcium 2%
    Vitamin D 0%
    Potassium 2%

    Recipe Source:

    HSTV, The Substitute Teacher, Healthier Gingersnap Cookie episode