A healthier version of these delicious Christmas Gingerbread Star Cookies made with wholemeal spelt flour, coconut sugar and maple syrup.
I’ve been posting quite a few indulgent recipes lately (hey, it’s Christmas!) so I thought I’d balance it all out with a lighter one today.
It’s still a sweet recipe but I’ve made some Gingerbread Star Cookies. I first saw the original recipe in Eat In Magazine and thought I could make it a little healthier with a few simple ingredient swaps.
Ingredient Swaps
First up I used wholemeal spelt flour which, compared to normal wheat flour, is higher in a range of nutrients.
I also substituted sugar with coconut sugar and swapped golden syrup for maple syrup.
So whilst these cookies are still a treat, at least they are marginally more healthy!
This recipe makes up to 40 cookies but if you don’t want to make that many you can split the dough and freeze half for another time. To use, simply defrost in the fridge overnight.
If you try this recipe please do let me know what you think. Or tag me in a picture on Facebook, Twitter or Instagram. I’d love to see your pictures!
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Healthier Gingerbread Star Cookies
Prep Time: 40 mins- Cook Time: 10 mins
- Total Time: 50 minutes
Yield: 40 1x
Category: Snacks
Cuisine: European
Print Recipe
Pin RecipeDescription
A healthier version of these delicious Christmas Gingerbread Star Cookies made with wholemeal spelt flour, coconut sugar and maple syrup.
Ingredients
- 250g wholemeal spelt flour
- 2 tsp ground ginger
- 50g coconut sugar (or light brown sugar)
- 100g maple syrup (or honey)
- 50g butter
- 1 tsp bicarbonate of soda
- 1 medium egg, beaten
- 150g icing sugar
- 2 tbsp warm water
- metallic edible balls
Instructions
- Mix the flour and ginger together in a large bowl.
- Place the coconut sugar, maple syrup and butter in a small saucepan and cook over a medium heat for a couple of minutes until the butter has melted and the sugar has dissolved. Remove from the heat and stir in the bicarbonate of soda.
- Add the sugar mixture to the flour mixture and stir. Add the egg and mix well until you get a dough like consistency. Wrap the dough in cling film and chill for 15-20 minutes.
- Preheat the oven to 160c. Line three baking trays with baking paper and remove the dough from the fridge.
- Dust the work surface with a little flour and roll out the dough to approximately 3mm thickness. If the dough is too stick sprinkle it with a little flour.
- Using a star cookie cutter to cut out the shape of the cookies and place each on the baking trays leaving about 2cm between each cookie. The dough should make between 35-40 cookies.
- Bake in the oven for 10 minutes until the cookies are lightly browned. Transfer to a wire rack to cool.
- Make the icing by mixing the icing sugar with the warm water. Spoon into an icing bag (or just use a sandwich bag and snip the end off!). Pipe the icing onto each cookie. I find it easier to pipe the outline of the star shape first and then fill in the centre. Add a metallic edible ball to each edge of the star.
- Allow the icing to set before serving.
Notes
Store the cookies in an airtight container for up to 7 days.
Recipe adapted from a recipe in Eat In Magazine
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Lilu says
Just made them. There are so yummy and on the healthier side which is great. I used light brown sugar, half and half maple syrop and honey and pinch of cinnamon….i ve noticed when i ‘painted them ‘ with egg on top before baking they ve grown so much more. Thank you for the recipe..definitely will use it again.
Wonder if coconut oil would work instead of butter.
★★★★★
Charlotte Coy says
Hi,
These look great! Is the 160 temperature for a fan assisted or regular oven? And do you think they’d work with a flax egg substitute, we have an egg white allergy in our house? Thanks so much!
Ciara Attwell says
It’s 160c fan oven. I’m not sure how they’ll turn out with flax egg, sorry. I haven’t tried it myself
Ellen says
Thanks for this great recipe- I use it to make gingerbread men for my kids and they love it. If I’m feeling like a super-goodie two shoes I use rice malt syrup instead of maple- still delicious!
Lauren says
Gingerbread cookies remind me so much of my gran and I’m so pleased we found this healthier version as we’ve been making these on a regular basis year round!
★★★★★
Honest Mum says
Love spelt flour here and these look amazing. Thanks for linking up to #tastytuesdays x
★★★★★
Ciara Attwell says
Thanks Vicki! x
Rebecca U says
These look great. I really need to get some coconut sugar! #tastytuesday
Ciara Attwell says
Thank you. Let me know if you try them!
Leila ( A Polyglot Mum) says
Bookmarked to try as they look very yummy. I’m rubbish at icing so will definitely try the outline first and see if I can get it as neat as yours! Have a Merry Christmas! #TastyTuesdays
★★★★★
Ciara Attwell says
I’m rubbish at icing too so if I can do it anyone can!!
Eb Gargano says
What a great idea! They look absolutely beautiful and I bet using spelt flour and maple syrup actually makes them even tastier than the less healthy versions!! Eb x