By Mirj on December 23, 2001
"These are intensely flavored, you have been warned! You get little bursts of ginger depending on how finely you chop the crystallized ginger. These cookies freeze well."
Serving Size: 1 (769 g)
Servings Per Recipe: 1
"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!"