Summary

Fat Free Gingerbread Cookies is a dairy free and lacto ovo vegetarian recipe with 20 servings. One portion of this dish contains roughly 2g of protein, 0g of fat, and a total of 145 calories. For 33 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. It is perfect for Christmas. This recipe is liked by 14 foodies and cooks. Head to the store and pick up cinnamon, apple sauce, ground cloves, and a few other things to make it today. From preparation to the plate, this recipe takes around around 45 minutes. It is brought to you by Foodista. Overall, this recipe earns a rather bad spoonacular score of 26%. Users who liked this recipe also liked Low Fat Gingerbread Men Cookies {Kids Can Cook Toosday}, Sugar Free Grain Free Soft Gingerbread Cookies, and Healthy Gluten Free Lemon Sugar Cookies (made sugar free & low fat).

Instructions

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 four 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 for at least one hour. (I chilled mine overnight) Preheat oven to 350. Line a cookie sheet with parchment paper, or grease with cooking spray. Combine granulated sugar with cinnamon in a shallow bowl. Scoop one 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 10-12 minutes. Remove from oven and transfer to a rack to cool. Makes about 20 cookies.

Ingredients

• 1 all purpose flour
• 2 whole wheat flour
• 3 baking soda
• 4 salt
• 5 ground ginger
• 6 cinnamon
• 7 ground cloves
• 8 black pepper
• 9 fresh ground nutmeg
• 10 ground allspice
• 11 dark brown sugar
• 12 blackstrap molasses
• 13 apple sauce
• 14 vanilla extract
• 15 maple extract
• 16 chai concentrate (optional)
• 17 egg whites
• 18 candied ginger
• 19 granulated sugar (for coating)
• 20 cinnamon (for coating)

Directions

• 1 Sift together flour, baking soda, salt and spices. Set aside.
• 2 In a large bowl combine brown sugar, molasses, apple sauce, vanilla extract, maple extract, chai concentrate. Beat with an electric mixer for about four minutes, until smooth.
• 3 Add egg whites and beat for another minute until well combined.
• 4 Slowly whisk in dry ingredients and beat until completely incorporated. Stir in candied ginger. Chill dough for at least one hour. (I chilled mine overnight)
• 5 Preheat oven to 35
• 6 Line a cookie sheet with parchment paper, or grease with cooking spray.
• 7 Combine granulated sugar with cinnamon in a shallow bowl. Scoop one tablespoon of cookie dough and place in the shallow bowl. Using your hands, coat the dough with the cinnamon sugar and shape into balls.
• 8 Place cookie dough on prepared cookie sheet leaving about 3 inches between each cookie.
• 9 Bake for 10-12 minutes.
• 10 Remove from oven and transfer to a rack to cool.
• 11 Makes about 20 cookies.