Dietary & Substitutions

Soft whole-wheat gingerbread drop cookies with a rustic bran-speckled crumb and a balanced whole-wheat and all-purpose flour blend.

Molasses gingerbread hexagon cookies using baking soda as the sole leavener, without baking powder.

Paleo-style gingerbread people with almond flour, tapioca, maple syrup and coconut oil, served plain without conventional icing.

Low-sugar oat gingerbread rounds with an erythritol baking sweetener, a measured amount of molasses and no icing.

Small low-carb gingerbread diamonds with almond and coconut flour, an erythritol-based sweetener and no molasses.

Butter-free gingerbread crescents made with plant-based baking sticks, molasses and a flaxseed binder.

Gingerbread flower cookies using granulated sugar instead of brown sugar, while keeping traditional molasses flavor.

Gingerbread triangles made without baking soda or baking powder, with a dense shape-stable decorating dough.

Maple-sweetened almond gingerbread rounds without refined white or brown sugar, with warm spices and no icing.

Soft oat-flour gingerbread rounds with molasses, applesauce and a fine tender crumb, made without wheat flour or butter.