Chocolate Gingerbread Cookies

As promised in my post yesterday (see here), below the recipe for my version of a couple of chocolate gingerbread cookies recipes I found online. My inspiration came from this recipe from . I had to tweak it though, as I can’t stop after just one cookie and at 3SP per cookie, I’d have to. So you can either go for her version, that does not use any artificial sweeteners, or you can try mine for 1SP / cookie. Either way – happy holidays and enjoy!

Chocolate Gingerbread Cookies

The Dough…

  • 3 Tbsp. Lands O Lakes Light butter spread
  • 3/4 cup Swerve Brown sugar replacement
  • 1/2 cup unsweetened applesauce
  • 1/3 cup Molasses
  • 1 tsp. baking soda
  • 2 tsp. ground ginger
  • 1 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 3 cups Gold Medal All Purpose Flour (I use this as it is lower in WW points)
  • 1/3 cup Egg Beaters Original (you can also use 1 egg for more points)

In a large mixing bowl, mix together the dry ingredients. By the way, for the longest time I thought, sugar (or in this case sugar replacement) was a dry ingredient. Well, it’s not. Just sharing for those of you wondering, too.

I then mixed the wet ingredients (butter, sugar replacement, egg beaters and applesauce) with my KitchenAid but you can definitely also use a food processor etc.. Add the dry ingredients and mix (or process) until a dough ball forms. I finished it up by hand, as that way there is less sticking to the beater. I then divided the dough into two dough balls, wrapped it in plastic wrap and put it in the fridge for at least 2 hours (does not hurt at all if you do it for longer).

The Baking…

After 2 hours, I preheated the oven to 350 degree and rolled out 1 dough ball while I left the other in the fridge. For the thickness it really depends on how thick you would like your cookies to be as they do rise a bit. You will want to make sure you get at least 30 cookies out of one dough ball. I used a Christmas tree and a heart shaped cookie cutter. Then I baked them in the oven for ~10 minutes. I do not like them too done. Once the first sheet pan with cookies was finished, I did the same with the second cookie ball.

Let the cookies sit on a rack to fully cool.

The Decoration…

For the decoration I used Lily’s Semi Sweet sugar free chocolate chips. You can of course use icing or go for a regular chocolate glaze. But I wanted the glazed cookies to still be “affordable” with my daily points on WW. So I went for Lily’s chocolate chips. I recommend measuring as much as you want (I did not fully cover the cookies, just the top) and then count the points accordingly.

For my icing I melted the chocolate chips in a microwave safe bowl with 2tsp of vegetable oil. I made the experience that you need the oil or the chocolate easily burns in the microwave and that smell is really bad. Then I dipped the front of my cookies into the chocolate and put them on a sheet pan lined with parchment paper. And lastly finished them up with some colorful sprinkles.

My cookies came out to 2SP / cookie and 2 cookies for 3SP if I have the chocolate version. I left some plain without chocolate and those are 1SP / cookie. All on the WW “green plan”.

Enjoy these delicious chocolate gingerbread cookies and feel free to share your recipes in the comments!



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