Lowfatgingerbreadcookies Recipes

GIANT LOW FAT GINGER COOKIES

Giant Low Fat Ginger Cookies image

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

Ingredients

1 cup whole wheat flour
1 cup white flour
2 teaspoons baking soda
1 dash salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
1 1/4 cups brown sugar
2 tablespoons butter
1/4 cup molasses
2 large egg whites or 1/4 cup egg substitute
1/2 cup unsweetened applesauce

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

Gingerbread Cookies Low-Fat image

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

Ingredients

1/3 cup butter
1/3 cup brown sugar
1 egg
1/4 cup blackstrap molasses
1/2 cup honey
2 3/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons cinnamon
2 tablespoons grated fresh ginger

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 BREAKFAST COOKIES

Low Fat Breakfast Cookies image

Yummy breakfast cookies!

Provided by Amanda Leilani

Categories 100+ Breakfast and Brunch Recipes

Time 22m

Yield 8

Number Of Ingredients 14

Ingredients

1 ½ cups rolled oats
½ cup whole wheat flour
½ cup all-purpose flour
½ cup light brown sugar
1 ½ teaspoons wheat germ
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 ripe banana, mashed
¼ cup unsweetened applesauce
2 egg whites
1 teaspoon vanilla extract
½ cup chocolate chips
½ cup dried cranberries

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

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