Featured Recipes

February 17, 2009, 8:02 pm
updated Feb 17, 2009, 10:30 pm

Nonfat Gingersnaps: you're really gonna like these!

I don’t really care for gingersnaps…until I ate one of these! Holy mackerel these are good. Really good.

Mom whipped these little sweeties up yesterday in the late afternoon, she’ll take them to the gang at PrePak tomorrow as a treat.

Even though these are called gingersnaps, they are meant to be soft and chewy so make sure you watch over them carefully while in the oven. Near the end of the cooking time, remove the cookies at the first sign they’re starting to set and feel slightly firm in the center.

This recipe requires that the batter be thoroughly chilled, so give yourself time or chill the batter overnight.

Ingredients

• Brown sugar 1 cup packed (166 grams)
• Applesauce 1/4 cup (64 grams) –use a quality brand without high fructose corn syrup
• Molasses 1/3 cup (78 grams)
• Flour, unbleached all-purpose 2 1/4 cups (260 grams)
• Baking Soda 1 tsp (5 mL)
• Ground cinnamon 2 1/2 tsp (12.5 mL)
• Ground ginger 1 1/2 tsp (7.5 mL)
• Ground clove 1/4 tsp (1.25 mL)
• Ground black pepper 1/2 tsp (2.5 mL)
• Salt 1/4 tsp (1.25 mL)
• Egg whites 2 (68 grams)
• Additional sugar, about 1/2 cup, mixed with a big pinch of cinnamon for rolling the cookies in. -I didn’t add this part to the database nutrition info, because we will all use different amounts.

Preparation

Preheat oven to 350˙F

In the bowl of a standing mixer with the paddle attachment, beat brown sugar, applesauce, and molasses for five minutes at medium speed.

In a separate bowl, sift together flour, baking soda, spices, and salt.

When the five minutes are up, stop the mixer and scrape the sides of the dish. Add the egg whites and mix for 1 minute at medium speed.

After 1 minute, turn speed down to lowest; add the dry ingredients and incorporate completely. Turn speed to medium again for one more minute.

Chill batter. It is very important that the batter be allowed to chill completely, overnight is fine. A chilled batter is much easier to handle.

Spray two baking sheets with nonstick spray or line with parchment paper.

Mix the additional cinnamon and sugar in a shallow bowl. Scoop cookie dough with a large melon-baller, then roll through the cinnamon-sugar mixture.

Evenly place cookie dough balls 3 inches apart on the baking sheets.

Bake for 13 minutes or until the cookies feel just barely set in the center. Cool on a cooling rack.

Here’s something good about this cookie; the batter can be chilled for up to one week, or frozen for up to two months well wrapped.

We got 50 cookies out of this recipe.

Previous | Next Journal Archive