This healthy gingerbread cookie recipe incorporates white whole-wheat flour and uses less butter than traditional gingerbread cookies. These thin, sugar-kissed cookies are then topped with a pecan for a Southern-inspired treat. If you don't like pecans, try other nuts, such as macadamia nuts, walnuts or hazelnuts.
Make Ahead Tip: Cover and refrigerate the cookie dough for up to 1 day. Store baked cookies airtight in a for up to 3 days or freeze for up to 3 months.
Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. It is available at large supermarkets and natural-foods stores and online at bobsredmill.com or kingarthurflour.com. Store it in the freezer.
92 calories; protein 1.2g; carbohydrates 13.9g; dietary fiber 0.7g; sugars 7.7g; fat 3.8g; saturated fat 0.9g; cholesterol 6.4mg; vitamin a iu 37.7IU; vitamin c 0.4mg; folate 16.1mcg; calcium 20mg; iron 0.9mg; magnesium 11.8mg; potassium 72mg; sodium 26.2mg; thiamin 0.1mg; added sugar 7g.