Community Pick
Giant Low Fat Ginger Cookies
"These are wonderful soft and chewy ginger cookies. They make a lovely afternoon treat or could be put in a lunch box. They are originally from "Hey, Mom! I'm Hungry!" by Susan Powter and were supposed to be cookies to use to make ice cream sandwiches. Honestly, though, they never last long enough in our house to put ice cream between them! They are gobbled up as soon as they are cool enough to hold!"
photo by Engrossed
- Ready In:
- 25mins
- Ingredients:
- 11
- Serves:
-
22
ingredients
- 1 cup whole wheat flour
- 1 cup white flour
- 2 teaspoons baking soda
- 1 dash salt
- 2 teaspoons ground ginger
- 1 teaspoon ground cinnamon
- 1 1⁄4 cups brown sugar
- 2 tablespoons butter
- 1⁄4 cup molasses
- 2 large egg whites or 1/4 cup egg substitute
- 1⁄2 cup unsweetened applesauce
directions
- Preheat your oven to 325°F.
- Combine the flour through the brown sugar and mix well.
- Using an electric mixer combine the butter, molasses, egg whites, and applesauce.
- Add the dry ingredients and mix well.
- Spray a baking sheet with non-stick spray.
- Drop the batter by 1 1/2 tablespoons onto the baking sheet.
- These will spread so allow some room.
- Bake for about 15 minutes per batch or until they are starting to brown on the bottom.
- Let these cool on a rack.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
Doubled the recipe, only added 1/2 cup of brown sugar, used 2 whole eggs...turned out great! -
These are so good and chewy for a low fat cookie. I am really surprised. I used all whole wheat flour and low fat plain yogurt instead of applesauce because that's all I had. I was afraid it wouldn't work but it did! These are not for gingerbread men but they're great to satisfy my craving for sweets. Thanks. I'll make these again for sure. -
Taste was good, but they flattened completely out & were therefore crispy. Ugh. -
I don't know what I did wrong?! The flavor is good but they spread out WAY to much! Will try again and see what happens. I am in Montana and we have a higher altitude so maybe that did it?? -
Very good! I made these for a couple I care for and have low fat diets and they really liked them. (so did I)
see 24 more reviews
Tweaks
-
I love you! These are amazing! I used light butter and instead of brownsugar I used 1 cup splenda and 1/4 cup molasses. I love these! And they are huge! -
Mmm...soft and good and very yummy! I subbed honey for the molasses, used all white flour, and sweetened applesauce (but I cut down on brown sugar by 1/4 cup). It needed a little something, maybe some orange or lemon. My mom said it wasn't really that sweet, so it was more like a snack cookie than a dessert cookie. Still good!
-
I was even kind of surprised at how good these are! I replaced the white flour with whole wheat pastry and used 1 whole egg intead of whites. BF loves these! He likes flat cookies, which these, admittedly, are. They're incredibly tender and chewy and have nice light gingery flavor, that is wonderfully accented by the applesauce. I can imagine how these would be really good for ice cream sandwiches... actually, Trader Joe's sells a fresh ginger gelato that I'm sure would be TDF with these. I can't really tell you how many this makes- they got eaten too quickly as they came off the rack. One thing, though- with a lot of cookie recipes you need to slightly undercook the cookies to ensure they are chewy. Don't do that with these. They will just be undercooked. Cook these until they're firm and they'll still be chewy. Thanks for a great healthy cookie recipe, ladypit! We love them!
RECIPE SUBMITTED BY
ladypit
Oklahoma City, Oklahoma
Life without change is boring. And my life is never boring!!
I don't know what plans have been made for us for the future, but I'm doing my best to enjoy the ride!
