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!
Provided by ladypit
Categories Drop Cookies
Time 25m
Yield 22 serving(s)
Number Of Ingredients 11
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.
GINGERBREAD COOKIES LOW-FAT
Make and share this Gingerbread Cookies Low-Fat recipe from Food.com.
Provided by lilacfairie
Categories Dessert
Time 2h10m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 79.8, Fat 1.9, SaturatedFat 1.1, Cholesterol 10.4, Sodium 116.1, Carbohydrate 14.7, Fiber 0.3, Sugar 5.9, Protein 1.2
LOW FAT GINGERBREAD COOKIES
Make and share this Low Fat Gingerbread Cookies recipe from Food.com.
Provided by Chef_Ania
Categories Dessert
Time 38m
Yield 36 cookies, 36 serving(s)
Number Of Ingredients 11
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.
FAT FREE GINGERBREAD COOKIES
These soft gingerbread cookies are almost good enough to eat for breakfast! Very fast to make, and require no eggs or fat.
Provided by 838774
Categories Dessert
Time 27m
Yield 18 cookies, 18 serving(s)
Number Of Ingredients 6
Steps:
- Mix it all together, roll into balls, press with a fork dipped into sugar.
- Bake at 300F about 12 minutes.
LOW FAT BREAKFAST COOKIES
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.
Nutrition Facts : Calories 260.2 calories, Carbohydrate 52.7 g, Fat 4.5 g, Fiber 4.2 g, Protein 5.5 g, SaturatedFat 2.1 g, Sodium 202.5 mg, Sugar 26.8 g
LOW-CARB ALMOND SHORTBREAD COOKIES
Steps:
- Mix almond flour, sweetener, and salt together in a small bowl with a fork. Add butter, egg white, and vanilla extract; continue mixing with a fork. Place in the freezer to help it harden for 15 minutes.
- Meanwhile, preheat the oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or use a silicone baking mat.
- Remove batter from freezer. Measure out 1 teaspoon at a time; roll into balls and place on the prepared baking sheet. Place plastic wrap on the bottom of a glass and roll dough balls flat.
- Bake in the preheated oven until light, golden brown, 15 to 20 minutes.
Nutrition Facts : Calories 39.1 calories, Carbohydrate 1.2 g, Cholesterol 3.1 mg, Fat 3.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 0.9 g, Sodium 30.3 mg, Sugar 0.4 g
LOW-FAT OATMEAL COOKIES
These oatmeal cookies are chewy with old-fashioned goodness and are low in fat.-Kathleen Nolan, Lawrenceville, Georgia
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 2-1/2 dozen.
Number Of Ingredients 11
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.
PERFECT GINGERBREAD COOKIES
Not-too-soft, not-too-hard, not-too-spicy, not-too-bland... These are the absolute PERFECT gingerbread cookies for everyone and anyone at the holidays-You will get rave reviews from kids, dieters, parents, and traditionalists alike. This is a very malleable recipe; you don't need to follow it precisely. Feel free to add or reduce things as you wish, depending on your taste, as long as the dough looks and feels about right. I use from 6 to 8 cups of flour in this recipe.
Provided by BallerinaBaker
Categories Desserts
Cookies
Gingerbread Cookie Recipes
Time 2h
Yield 72
Number Of Ingredients 20
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Lightly grease several baking sheets. Whisk the flour, baking soda, baking powder, salt, 2 teaspoons cinnamon, allspice, cloves, nutmeg, and ginger in a bowl; set aside.
- Beat together 1 cup white sugar, brown sugar, molasses, butter, canola oil, applesauce, water, egg substitute, and vanilla extract in a large bowl until evenly combined. Stir in the flour mixture to make a soft, thick, not-very-sticky dough. Cover and refrigerate at least 30 minutes. Stir 1 1/2 teaspoons cinnamon together with 1 1/2 teaspoons white sugar in a small bowl; set aside.
- Roll the dough on a heavily floured surface to a thickness of 1/4-inch. Cut into shapes using a cookie cutter. Place the cookies onto the prepared baking sheets, and sprinkle with the cinnamon sugar mixture.
- Bake in the preheated oven until the edges are golden, and the bottoms are slightly darker than the tops, 9 to 11 minutes. Remove the cookies from the baking sheets immediately, and place on a wire rack to cool. After 10 minutes of cooling, they should be hard, like typical gingerbread cookies, but still slightly bendable, and soft on the inside.
Nutrition Facts : Calories 82.7 calories, Carbohydrate 17.7 g, Cholesterol 0.9 mg, Fat 0.9 g, Fiber 0.4 g, Protein 1.2 g, SaturatedFat 0.3 g, Sodium 68.6 mg, Sugar 8.7 g
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