These cookies are great - a nice crunch on the outside, chewy on the inside, not too sweet and the right amount of ginger. Low fat and vegan, too! I used a total of 1 cup sugar and they were fine. This recipe yielded 3 dozen good-sized cookies for me. You may wish to flatten them with a fork before baking, being low in fat they don't spread much.
These are surely some of the best low-fat cookies I have made! I made a couple subs- I used whole wheat pastry flour for the all-purpose and used sucanat in lieu of 1 cup of the flour, but turbanado sugar to roll the balls in. Very tasty ginger flavor! I think someone has been dipping into my bag of crystallized ginger, so I was a tad short, but it still turned out great! I found the whole wheat flavor to show through fairly strongly. I think next time I will up the quanity of ground ginger in these, or even add some minced fresh ginger to make Triple Ginger Cookies! I was suprised that these don't have a more lemony taste with all that zest, but it does add a nice subtle flavor. Crunchy and sweet on the outside and chewy and tender on the inside...all around just great cookies! I followed the advice of StoneOven and flattened these in a cross-pattern with a fork, peanut butter cookie-style, prior to baking. I am glad I did because I found that these did not spread at all, but rather, rose and got puffier! Very tasty cookies! I love ginger and these are an excellent healthier treat!