Low Fat Ginger Cookies Recipes

Steps:

• In a big bowl. beat butter, brown sugar, egg.
• Fill a one cup measuring cup with 1/4 cup blackstrap molasses. Then continue to fill the measuring cup to the 2/3 cup mark, with honey. Add to butter, sugar and egg. Mix well.
• Grate chunk of ginger -about 2 tbsp-, then add to bowl and mix.
• Sift dry ingredients into the big bowl and mix well.
• Chill dough for 2 hours.
• Roll out 1/4-inch thick and cut into shapes. Bake 8-10 minutes.

Steps:

• Preheat oven to 350°F and line the cookie sheet with parchment paper (this keeps the cookies softer).
• Cream the margarine and brown sugar in a large bowl, then stir in the egg whites(beaten) and the molasses and vinegar.
• Sift together remaining ingredients and add to the wet mixture.
• Shape into 24 balls and roll them in the additional granulated sugar. Lightly press them on the cookie sheet.
• Bake for 12 minutes. Let the cookies sit on the pan for about 2 minutes to firm slightly, then slide onto a cooling rack. ENJOY!
• Store these in an airtight container in layers lined with wax paper (prevents sogginess).

Steps:

• 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.

Steps:

• In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together all-purpose flour and whole-wheat flour, ginger, baking soda, cinnamon, cloves, and salt.
• Beat butter and 3/4 cup sugar with an electric mixer in a large bowl until smooth. Beat in egg, then stir in water and molasses. Gradually stir in flour mixture until just incorporated. Roll dough into walnut-sized balls and place 2 inches apart onto ungreased baking sheets; flatten slightly.
• Bake in preheated oven until cookies are golden brown, 8 to 10 minutes. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone mat.
• Combine oats, whole wheat flour, all-purpose flour, brown sugar, wheat germ, baking powder, baking soda, and salt in a large bowl. Add banana, applesauce, egg whites, and vanilla extract; mix well. Gently fold chocolate chips and cranberries into the batter. Drop batter, about 1 tablespoon at a time, onto the prepared baking sheet.
• Bake in the preheated oven until golden brown, about 12 minutes.

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt; set aside.
• In a large bowl, cream together butter, applesauce and coconut sugar until light and fluffy.
• Beat in egg, then stir in water and molasses.
• Gradually stir in flour mixture until just combined. Shape dough into 1-inch balls, roll in sugar (if desired) and place 2" apart on ungreased cookie sheet.
• Bake for 8-10 minutes.
• Allow cookies to cool on baking sheet for 5 minutes before removing to wire rack.

Steps:

• Preheat the oven to 350 degrees.
• Whisk egg substitute into applesauce, sugar, brown sugar and molasses.
• In another bowl combine and sift dry ingredients together. Fold dry ingredients into wet ingredients.
• Let dough rest in the refrigerator 30 minutes or longer before baking.
• Spray cookie sheet with nonstick spray and place a tablespoon of dough 2-inches apart on the baking sheet.
• Bake 10-12 minutes until lightly browned. (Longer baking time yields crunchier cookies.).

Steps:

• Preheat oven to 350°F.
• Combine dry ingredients (except sugar) and blend well.
• In a separate bowl combine the wet ingredients plus sugar and beat until smooth.
• Stir dry ingredients into the wet mixture.
• Separate into 2 parts, cover, and refrigerate for 1 hour or more.
• Roll out cookies 1/8 inch thick and cut out shapes.
• Place onto aluminum foil lined baking sheet.
• Bake for 8 minutes.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.