Ginger Molasses Cookies
These Ginger Molasses Cookies are nut-free and low-fat.
Best Health magazine, November/December 2015; Photo by James Tse
| Servings |
| 40cookies |
| Servings |
| 40cookies |
Ingredients
- 2¼ cups all-purpose flour
- 1½ tsp ground cinnamon
- 1½ tsp ground ginger
- 1 tsp baking soda
- ½ tsp sea salt
- ¼ tsp ground cloves
- ¾ cup brown sugar packed
- ⅓ cup molasses
- ¼ cup applesauce unsweetened
- 1 tbsp canola oil or vegetable oil
- 2 egg whites
- ⅓ cup granulated sugar
Servings: cookies
Units:
|
Ingredients
Servings: cookies
Units:
|
Instructions
- In bowl of stand mixer or with electric beaters, beat brown sugar, molasses, applesauce and oil until blended. Add egg whites; beat until light and creamy, about 1 minute. Beat in half of the dry mixture; beat in remaining dry mixture just until combined. Cover and refrigerate dough, at least 45 minutes.
- Place granulated sugar in a small bowl. Roll dough into 1 tbsp (15 mL) balls; roll in sugar to coat. Place 1 inch (2.5 cm) apart on parchment-paper-lined baking sheets. Use tines of fork to press each to ½-inch (1 cm) thickness.
- Bake in a preheated 350°F (180°C) oven until just set in centre (they'll firm up as they cool), about 8 minutes. Let cool on pan on rack for 10 minutes; transfer to racks and let cool completely.
- Tip: To spice things up, add 1/2 cup (125 mL) chopped crystallized ginger to dough before chilling.
Recipe Notes
Per cookie: 61 calories, 1 g protein, 0 g fat (0 g saturated fat), 13 g carbohydrates, 0 g fibre, 0 mg cholesterol, 36 mg sodium
