The inviting aroma of gingerbread baking signals the arrival of the holiday season. This is when we can indulge in warm childhood memories of decorating and savoring a piece of intricate gingerbread houses. If you’re feeling adventurous, you might even want to attempt crafting gingerbread cookies and cake right from the basics.

If you’re considering making gingerbread at home, it’s perfectly fine to stick to a classic recipe. However, if you’re curious about making this festive treat a bit healthier, we have some expert-backed suggestions for ingredient swaps.

What is gingerbread?

Gingerbread includes a variety of baked goods, such as cookies and loaves. The unique flavor of gingerbread primarily comes from two essential ingredients: ginger and molasses, explains Mary Ellen Phipps, MPH, RDN, LD, who is a registered dietitian and the author of The Easy Diabetes Desserts Cookbook.

Like other baked goods, the essentials for gingerbread include flour, butter, and eggs, according to Phipps. Its sweetness typically comes from molasses or brown sugar and is complemented by a mix of warm spices such as ginger, cinnamon, cloves, and allspice, as noted by Jessica Menard, RD, a registered dietitian at Nemours Children’s Hospital Florida.

Think of these ingredients as a foundation for your gingerbread creation; there’s no strict guideline to follow. You can certainly adapt your gingerbread recipe to suit your health aspirations, and there are several ingredient adjustments you can make.

Is gingerbread healthy?

Some ingredients in gingerbread carry potential health advantages. For instance, ginger aids digestion and may offer relief from nausea. It also has anti-inflammatory properties, according to John Hopkins Medicine. Likewise, cinnamon, allspice, and cloves are known for their anti-inflammatory effects, adds Menard.

Blackstrap molasses is a nutrient-rich byproduct of sugar production, as mentioned by Healthline. It provides important nutrients like calcium, magnesium, various B vitamins (including vitamin B6 and niacin), vitamin K, and small quantities of vitamin E, says Menard.

While these components don’t lose their nutritional value when baked, it’s vital to acknowledge that gingerbread is still a type of dessert.

Phipps highlights the importance of considering other ingredients present. The fats and sugars found in traditional gingerbread recipes—mainly butter and refined brown sugar—should be consumed in moderation.

How to make gingerbread healthier

If you aim for a festive treat that has less sugar and more fiber, there are multiple straightforward ingredient swaps to elevate your gingerbread recipe to be more aligned with your health priorities.

<p“When analyzing a baked item, whether it’s gingerbread or something else, I prioritize three aspects: the type of flour used, the source of fat, and the sugar content,” Phipps explains.

If you want to switch up traditional all-purpose flour, there are various alternatives to try such as whole wheat flour or gluten-free options like almond, oat, or coconut flour, as suggested by Menard.

Phipps recommends using a blend of almond flour and oat flour. This combination, compared to all-purpose flour, is lower in carbohydrates and higher in both fiber and protein.

For the fat source, consider replacing butter with plant-based fats like almond butter, avocado oil, or olive oil, Phipps suggests.

You can also reduce the amount of sugar in your gingerbread recipe by as much as half without compromising on flavor. “Cutting back on sugar can help enhance the ginger’s flavor since it’s not overshadowed by excessive sweetness,” Phipps points out.

Furthermore, you might consider using raw brown sugar instead of refined brown sugar. Refined brown sugar is essentially white sugar mixed with molasses, whereas raw brown sugar is crystallized and less processed, according to Menard.

If you’d prefer to eliminate sugar altogether, you could substitute it with fruit purees like mashed bananas, unsweetened apple sauce, or canned pumpkin. These natural sweeteners add moisture, although they may alter the texture of your gingerbread, Menard explains.