Gingersnaps – a Smith family tradition


The melted chocolate is setting on the gingersnaps.  Picture by Mairlyn Smith

A swirl of melted chocolate adds a more festive feel to these heart healthy gingersnaps
Picture by Mairlyn Smith


Makes – 36 cookies

1 Serving = 2 cookies


Baking gingersnaps is a Christmas family tradition at the Smith house. 

My dad was diagnosed with heart disease when I was in university and its been one of my missions to create heart healthy foods for him. When I discovered canola oil I switched the original gingersnap recipe that contained shortening to heart healthy canola oil and as a result dad gets his favourite cookies every Christmas.


This is also a great cookie for fall or winter treats, just skip the chocolate.


Tip: If you are a real ginger lover try adding ¼ cup (60 mL) diced candied ginger for a bigger flavour.


½ cup (125 mL) canola oil

1 cup (250 mL) granulated sugar

¼ cup (60 mL) molasses

1 omega-3 egg

1 ¾ cup (425 mL) whole wheat flour

1 tsp (5 mL) baking soda

1 tsp (5 mL) baking powder

2 tsp (10 mL) ground ginger

1 Tbsp (15 mL) ground cinnamon


1.              Preheat oven to 375°F (190°C). Line a cookie sheet with parchment paper.

2.              In a large mixing bowl beat together canola oil and sugar.

3.              Add molasses and egg. Beat until fluffy.

4.              Stir in whole wheat, baking soda, baking powder, ginger and cinnamon (add candied ginger if using) until the dough comes together.

5.              Scoop out teaspoonfuls and lightly press onto cookie sheet.

6.              Bake for 12-15 minutes or until golden brown. Let cool on cookie sheet for 1 minute, remove from parchment paper and let cool on cookie sheet.

7.              Store in air tight container for up to 1 week. Or freeze for up to 3 months.



2 cookies contain:

160 Calories, 7 g Total Fat, 0.5 g Sat Fat, 0 g Trans Fat, 90 mg Sodium, 25 g Carbs, 1 g Fibre, 2 g Protein.


Tip: As seen in  the picture above: If you are chocolate lover, chop up ¼ cup (60 mL) chopped dark chocolate. Sprinkle a small amount on top of the cookies when they come out of the oven. Let melt and then either spread out with a knife or leave as is. Let cool for 1 minute, remove from pan and place on a wire cooling rack. Let the chocolate set and then store in an airtight container.


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6 comments on “Gingersnaps – a Smith family tradition
  1. Kim Cromb says:

    Ooooo, I know what I’ll be baking today! By the way, your Chocolate Chip Cookie recipe is the only one we make now at oir house…delicious and healthier.:-)
    Would these Gingersnaps be okay for a diabetic?

  2. Mairlyn says:

    Hi Kim,
    Love that you love the chocolate chip cookie recipe – its a house recipe!
    For the Gingersnaps – You’ll have to check the sugars and the carbs in the recipe for a person living with diabetes, but I am fairly sure that someone could make them a part of their eating plan.
    Peace, love and fibre,

  3. Michael says:

    Hello Mairlyn,
    Great segment you had show on BT this morning. The set and you with your Santa hat was terrific… getting into the Christmas spirit. Just want to double check about adding another ingredient to the Ginger Snaps. Was that flax seed you were adding ? If so how much ?
    Thank you very much.
    Michael… from Etobicoke

  4. Mairlyn says:

    My two secret ingredients were wheat germ, I added 2 tbsp. plus I added chopped ginger 1/4 cup
    Just ate one of my cookies and they are really great!
    Peace, love and fibre,

  5. Diane Mckinnon says:

    Mairlyn : can these be modified to gluten free status? HOw? do they have a nice snap when eaten?

  6. Yes they can. I use 3/4’s oat flour and 1/4 quinoa flour instead of the whole wheat.
    Peace, love and fibre,

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