HealthNotes

Fat-Free Gingerbread Cookies

• From: Munchin with Munchkin

Ingredients

• 2 cups all-purpose flour

• 1/4 cup whole wheat flour

• 1 tsp baking soda

• 1/4 tsp salt

• 1 1/2 tsp ground ginger

• 2 tsp cinnamon

• 1/4 tsp ground cloves

• 1/2 tsp black pepper

• 1/2 tsp fresh ground nutmeg

• 1/4 tsp ground allspice

• 1 cup dark brown sugar

• 1/3 cup blackstrap molasses

• 1/4 cup apple sauce

• 1 tsp vanilla extract

• 1/4 tsp maple extract

• 1 Tbs chai concentrate (optional)

• 2 large egg whites

• 1/2 cup candied ginger

• 1/2 cup granulated sugar (for coating)

• 1 tsp cinnamon (for coating)

A delicious fat-free version of the holiday classic.

Directions

• 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 4 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 from at least 1 hour to overnight.
• Preheat oven to 350°F. Line a cookie sheet with parchment paper, or grease with cooking spray.
• Combine granulated sugar with cinnamon in a shallow bowl. Scoop 1 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 to 12 minutes.
• Remove from oven and transfer to a rack to cool.