Almost Fat Free Ginger Cookies With Prune Butter Recipes

ALMOST FAT-FREE GINGER COOKIES WITH PRUNE BUTTER

Steps:

• Preheat oven to 350℉ (180℃). Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl with electric mixer, beat prune butter and sugar until well-blended. Beat in egg and molasses until well-blended. Stir in flour mixture until completely mixed. Place a little sugar in a medium bowl. Scoop out heaping teaspoonfuls of mixture. Using your palms, roll into ¾ inch balls and drop into the sugar. Roll to cover the surface completely; then place balls 2 inches apart on ungreased baking sheets. Bake until cookies are slightly rounded and tops appear lightly browned and crackles. Remove baking sheets to wire racks to cool slightly. Then, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely. Repeat with remaining cookie dough and sugar. Store in airtight containers. Prune Butter To make one cup, combine 8 oz prunes and 6 tablespoons water or fruit juice in food processor.

FAT FREE GINGERBREAD COOKIES

Steps:

• Mix it all together, roll into balls, press with a fork dipped into sugar.
• Bake at 300F about 12 minutes.

LOW-FAT GINGER COOKIES

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.).

GIANT LOW FAT GINGER COOKIES

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.