Chewy Molasses Cookies

This recipe was taken from "Eating Well" magazine. These cookies do require a lot of preparation, however, they are worth it!

• Ready In: 2 hrs 15 mins
• Yields: 24 cookies

Ingredients

• 2  cups all-purpose flour
• 2  teaspoons baking soda
• 1⁄2 teaspoon salt
• 1 1⁄4 teaspoons ground cinnamon
• 1⁄2 teaspoon ground cloves
• 1⁄2 teaspoon ground ginger
• 1  large  egg white
• 1 1⁄4 cups granulated sugar
• 1⁄4 cup canola oil
• 1⁄4 cup molasses

• Fruit Puree Fat Replacement

• 2  medium  ripe but firm pears, well washed
• 2  medium apples, well washed
• 3⁄4 cup water
• 1  tablespoon lemon juice
• 1  tablespoon lecithin granules

Directions

1. In a medium bowl; whisk flour, baking soda, salt, cinnamon, cloves and ginger.
2. In a large mixing bowl, whisk egg white, 1 cup sugar, fruit puree, oil and molasses.
3. Add dry ingredients and stir gently until combined.
4. Cover with plastic wrap and refrigerate until firm at least 2 hours or overnight.
5. Preheat over to 375°F.
6. Coat 2 baking sheets with nonstick spray or line them with parchment paper.
7. Place remaining 1/4 cup sugar in a shallow dish.
8. Scoop out dough by the scant tablespoonful and, with lightly oiled hands, roll into 1-inch balls.
9. Roll balls in sugar and place 2-inches apart on prepared baking sheets.
10. Bake cookies, 1 sheet at a time, for 10-15 minutes or until golden on the bottom.
11. Transfer to a wire rack to cool.
12. (The cookies will keep for up to 4 days in a tightly covered tin. Freeze for longer storage.)
13. Fruit Puree Fat Replacement: Cut fruit into eighths (do not core); place in a heavy medium saucepan.
14. Add water, lemon juice and lecithin and bring to a simmer.
15. Reduce heat to low; cover and simmer, stirring and mashing fruit occasionally, until mushy, 35-45 minutes.
16. Let cool slightly.
17. Press through a fine sieve (or food mill fitted with a fine grate) into a bowl. (It will have an applesauce-like texture).
18. Let cool completely.
19. (The fruit puree will keep, covered, in the refrigerator for up to 4 days or in the freezer for up to 6 months).
20. Makes about 1 3/4 cups.