Whole wheat gingerbread cookie bars are soft and chewy and full of warm spices. They are perfect for holiday parties, bake sales and cookie exchanges!

I am just so loving this holiday season!

Yes, it's chaotic, yes we've got a million things going on at once, yes there's ALL the things ALL the time and yet...

I'm caring less this year about having the perfect decorations. Having the party-ready house. Having everything in its place, just as it ought to be.

Because, well, I'd rather just ENJOY. And breathe and observe and drink it all in.

And please, please, please NOT forget to move the damn elf every night!

(I live in a state of somewhat panic about this. Everything else I'm good with, but that elf is going to be the end of me.)

Moving on...

This is holiday spirit week here on the blog it seems. Monday I brought you my pretty poinsettia cocktail, which is perfect for holiday toasting and brunch parties.

And today I am getting into the holiday baking spirit with these easy whole wheat gingerbread cookie bars.

They are soft and chewy, with some crunchy edges that are seriously addictive. They have the great flavor of molasses and are full of warm spices like cinnamon, nutmeg, ginger and cloves.

They just scream holidays to me! ❤️🎄💚

Plus, they are an easy 1-bowl recipe that comes together and bakes pretty quickly, which is much appreciated at this busy time of year. 🙌

I’ve taken these whole wheat gingerbread cookie bars to cookie exchanges and preschool bake sales and had them out for neighborhood holiday parties. They are always a hit!

And my kiddos ADORE them! I made some a couple of weeks ago and they just wanted more, more, more!

Can’t blame them - these are seriously delicious! 😋

Notes on whole wheat gingerbread cookie bars:

• I use white whole wheat flour in my baking but you can substitute all-purpose flour in a 1:1 ratio if that’s what you use.
• I’ve written the recipe below with all butter, but I have made these before with ¼ cup butter and ¼ cup applesauce and that works too, if you want a lightened up version.
• You’ll need to wet your fingers and spread the batter out in your pan to make sure it’s an even layer. It won’t seem like much but these bars rise a lot.
• The bars come out of the oven super puffy but the middle will fall as they cool. Not to worry - that’s normal. And it gives you some super delicious crusty edges!

I like my gingerbread bars sprinkled with powdered sugar for a pretty finish - we say it’s snowing! You could also do a cream cheese frosting if you prefer. Or both!

And if you need other holiday dessert or gift ideas, check out my whole wheat orange cranberry bread, Rice Krispies Christmas wreaths and my grandmother’s 4-ingredient chocolate chip brownies.

Other fun, festive recipes from some of my blogging friends include buckeye fudge, hot chocolate cookie cups and Christmas chex mix.

So many recipes to try, so little time… 😉

Happy holidays and happy baking!

XO,

Kathryn

P.S. If you love all things gingerbread like me, be sure to check out my mini gingerbread loaves. They are perfect for gifting!

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Yield: 12 cookie bars

Whole wheat gingerbread cookie bars

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Whole wheat gingerbread cookie bars are soft and chewy and full of warm spices. They're perfect for the holidays!

Prep Time 15 minutes

Cook Time 22 minutes

Total Time 37 minutes

Ingredients

• ½ cup unsalted butter, melted
• ½ cup granulated sugar
• ¼ cup packed brown sugar
• 1 teaspoon vanilla extract
• ½ cup molasses
• 1 large egg
• 2 cups white whole wheat flour
• 2 teaspoons baking soda
• 1 tablespoon ground cinnamon
• ½ teaspoon ground ginger
• ¼ teaspoon ground cloves
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt

For serving:

• Powdered sugar

Instructions

1. Preheat oven to 350. Spray an 8x8 inch pan with cooking spray and set aside.
2. In a large bowl, beat together butter and both sugars. (You can use a hand mixer or stand mixer or just a fork.) Add vanilla, molasses and egg and mix well.
3. Add the flour and remaining ingredients and stir until just combined.
4. Pour batter into the prepared pan. Wet your fingers and spread the batter out to the sides of the pan in an even layer. (It won’t look like much but these rise a lot.)
5. Bake at 350 for 22-25 minutes. Be careful not to overtake these.
6. Let cool then cut into squares or bars. Top with powdered sugar and enjoy!

Notes

These can be stored in a covered container at room temperature for up to 5 days.

I use white whole wheat flour in my baking but you can substitute all-purpose flour in a 1:1 ratio if that’s what you use.

I’ve written the recipe with all butter, but I have made these before with ¼ cup butter and ¼ cup applesauce and that works too, if you want a lightened up version.

The bars come out of the oven super puffy but the middle will fall as they cool. Not to worry - that’s normal. And it gives you some super delicious crusty edges!

I like my gingerbread bars sprinkled with powdered sugar for a pretty finish. You could also do a cream cheese frosting if you prefer. Or both!

Nutrition Information:

Yield:

12

Serving Size:

1 cookie bar
Amount Per Serving: Calories: 271Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 312mgCarbohydrates: 48gFiber: 3gSugar: 32gProtein: 3g