I found a recipe for healthy gingerbread cookies on Google a while back. For copyright reasons, I will not post the link. However, you can search for it or any other one on your own.
The one I am going to discuss is not only healthier, but is also dairy-free (it called for coconut oil, not butter) and can easily have its ingredients be substituted. I replaced the all-purpose flour with gluten-free and whole wheat flours as well as almond meal. The cookies came out delicious.
Unlike me, many people I know didn’t enjoy the cookies as much. I brought them to a social event at one of my friend’s houses. Sadly, they weren’t a hit, despite being homemade. Even my own family didn’t really care for the cookies.
However, I enjoyed them enough that I kept eating them. One time, I used coconut sugar and pure maple syrup (not Aunt Jemima pancake syrup) in place of granulated sugar. My mom smelled the coconut. I did not, though. Some things my family can smell—I can’t. I’ve become immune to the scents. One example is seafood. Others can be coconut, like in this case.
I also found no difference in taste for the batch of these healthier gingerbread cookies to the classic recipes that call for granulated sugar and all-purpose flour. Others were easily able to tell the difference, though. Still—what matters more is that I enjoyed the cookies.