Fat free gingerbread cookies
Dairy free and lacto ovo vegetarian Fat Free Gingerbread Cookies with candied ginger, brown sugar, and ground cloves. A great choice for Christmas, this recipe takes 45 minutes to make and serves 20. It contains 2g of protein per serving and is rich in vitamins and minerals. Similar recipes include Low Fat Gingerbread Men Cookies, Sugar Free Grain Free Soft Gingerbread Cookies, and Healthy Gluten Free Lemon Sugar Cookies.
Ingredients
whole wheat flour
250 g
baking soda
1 tsp
salt
0.25 tsps
ground ginger
1.5 tsps
ground cinnamon
2 tsps
ground cloves
0.25 tsps
black pepper
0.5 tsps
ground nutmeg
0.5 tsps
ground allspice
0.25 tsps
dark brown sugar
220 g
molasses
112.33 ml
unsweetened applesauce
61 ml
maple extract
1 tsp
chai concentrate
1 Tbsp
egg whites
2 large
crystallized ginger
70 ml
cane sugar
100 g
Method
- Sift together flour, baking soda, salt and spices. Set aside.
- In a large bowl combine brown sugar, molasses, apple sauce, vanilla extract, maple extract, chai concentrate. Beat with an electric mixer for about four minutes, until smooth.
- Add egg whites and beat for another minute until well combined.
- Slowly whisk in dry ingredients and beat until completely incorporated. Stir in candied ginger. Chill dough for at least one hour. (I chilled mine overnight)
- Preheat oven to 35
- Line a cookie sheet with parchment paper, or grease with cooking spray.
- Combine granulated sugar with cinnamon in a shallow bowl. Scoop one tablespoon of cookie dough and place in the shallow bowl. Using your hands, coat the dough with the cinnamon sugar and shape into balls.
- Place cookie dough on prepared cookie sheet leaving about 3 inches between each cookie.
- Bake for 10-12 minutes.
- Remove from oven and transfer to a rack to cool.
- Makes about 20 cookies.
Nutrition:
Carbs
34 g
Fat
0.23 g
Protein
1 g
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