Essentially Fat Free Ginger Drops
photo by YummySmellsca
- Ready In:
- 23mins
- Ingredients:
- 10
- Yields:
-
15 cookies
- Serves:
- 15
ingredients
- 29.58 ml fresh gingerroot, chopped
- 44.37 ml molasses
- 59.14 ml dark brown sugar
- 1 g packet caramel-flavoured stevia artificial sweetener (optional)
- 44.37 ml unsweetened pear puree or 44.37 ml unsweetened applesauce
- 4.92 ml vanilla
- 354.88 ml whole wheat flour or 2 spelt flour
- 4.92 ml baking soda
- 9.85 ml pumpkin pie spice
- 2.46 ml sea salt
directions
- Preheat the oven to 350F and line two baking sheets with pachment or silicone liners.
- In a food processor, finely dice or puree the fresh ginger, then add the molasses, sugar, stevia (if using), pear puree and vanilla and blend in thoroughly.
- Add the flour, baking soda, pie spice and sale and pulse in until blended.
- Optional: scrape into a bowl, cover and chill 1-6 hours.
- Scoop teaspoon-sized balls of batter and slightly flatten between your palms.
- Bake, one sheet at a time, for 8 minutes. Cool completely on the sheets.
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RECIPE SUBMITTED BY
<p>Montessori teacher, nutritionist and pastry chef: baking is my passion, but teaching the value of good food to whole families is close to my heart too! I have a passion for re-instilling the love of good-quality, home-made and mostly healthy food into the hearts and kitchens of children and their families today. I believe that any ?homemade? food, even when labelled as naughty, is a more wholesome treat than pre-packaged, cookie-cutter junk.</p>
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