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Healthy Home Economist / Archives / Recipes / Dessert Recipes / Cake Recipes / Gingerbread Cookie Cake

Gingerbread Cookie Cake

by Sarah Pope / Affiliate Links ✔

Jump to Recipe

Gingerbread cookie cake made the old-fashioned way with healthy ingredients like molasses and whole grain flour.

I always make my Grandmother’s gingerbread cookie recipe right before Christmas.

It’s a special treat and one of the healthiest to make as it contains a large amount of iron-rich blackstrap molasses. This is the ingredient when combined with spices that give it such a distinctive flavor.

Now that the kids are older and no longer interested in decorating the Holiday shapes with homemade butter frosting, I tend to prefer to make the dough into gingerbread cookie cake instead.

This saves quite a bit of time as shaping the dough with cookie cutters takes more time than making the batter.

The kids don’t mind one bit.

Once baked, I simply slice the cake into cookie-sized bars and serve as usual!

healthy gingerbread cookie cake made with molasses in a stainless steel pan
5 from 3 votes
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Gingerbread Cookie Cake

Gingerbread cookie cake made the old-fashioned way with only wholesome ingredients.

Course Dessert
Keyword easy, healthy, whole food
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 1
Author Sarah Pope

Ingredients

  • 4 1/2 cups sprouted whole grain flour sifted
  • 2 eggs preferably free range or pastured
  • 1 cup expeller pressed coconut oil
  • 1 cup blackstrap molasses preferably organic
  • 1 cup evaporated cane sugar
  • 1 tsp baking soda
  • 1 tsp ground ceylon cinnamon heaping, preferably organic and freshly grated
  • 1 tsp ground ginger preferably organic
  • 1 tsp ground cloves preferably organic
  • 1 pinch sea salt
  • 2 Tbl water optional

Equipment

  • 1 stainless steel pizza pan

Instructions

  1. Preheat oven to 350 F/ 177 C.

  2. Warm coconut oil in a small pan on the stovetop and blend with sugar in a glass mixing bowl. Mix in molasses and beaten eggs.

  3. Use the leftover drips of coconut oil in the warmed pan to grease the pizza pan.

  4. Sift flour with baking soda and spices and blend into wet ingredients one cup at a time until all the flour is used.

  5. Add optional water if the dough gets too thick and is difficult to blend.

  6. Roll out dough to 1/4" thickness on a large, greased pizza pan.

  7. Bake for 20 minutes or until a knife inserted in the center comes out clean.

  8. Cool, slice, and serve.

  9. Store in airtight containers on the counter for up to a week with one slice of bread on top of the cookies to keep them moist.

molasses gingerbread cake with gingerbread boy cutout in center of baking pan
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Category: Cake Recipes
Sarah Pope

Sarah Pope MGA has been a Health and Nutrition Educator since 2002. She is a summa cum laude graduate in Economics from Furman University and holds a Master’s degree from the University of Pennsylvania.

She is the author of three books: the bestseller Get Your Fats Straight, Traditional Remedies for Modern Families, and Living Green in an Artificial World.

Her four eBooks Good Diet…Bad Diet, Real Food Fermentation, Ketonomics, and Ancestrally Inspired Dairy-Free Recipes are available for complimentary download via Healthy Home Plus.

Her mission is dedicated to helping families effectively incorporate the principles of ancestral diets within the modern household. She is a sought after lecturer around the world for conferences, summits, and podcasts.

Sarah was awarded Activist of the Year in 2010 at the International Wise Traditions Conference, subsequently serving on the Board of Directors of the nutrition nonprofit the Weston A. Price Foundation for seven years.

Her work has been covered by numerous independent and major media including USA Today, ABC, and NBC among many others.

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Reader Interactions

Comments (3)

  1. Athena

    Jan 9, 2022 at 9:08 pm

    5 stars
    So what if the holidays are over, Ill still be making this!

    Reply
  2. JillC

    Dec 22, 2021 at 11:56 am

    Could this also be put in a Bundt pan? Or would I need to increase the ingredients?

    Reply
    • Sarah Pope MGA

      Dec 22, 2021 at 1:13 pm

      This would not work in a Bundt pan. It does not rise enough because it is a cookie cake, not a pure cake.

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