Cookies are not the easiest things to make and keep them low fat, but these gingerbread cookies have less than half the fat of most gingerbread cookies but still have the same great flavour.
You may find that the dough is a bit stickier than traditional gingerbread dough, since most of the butter is replaced with applesauce. Dusting the work surface with flour before rolling the dough, and dusting a little flour on top makes them easier to work with. Any flour on the surface after baking can easily be brushed off. This recipe makes about 48 cookies, but this does depend on the size of your cookie cutter.
- 3 tbsp unsalted butter, softened
- 3/4 cup firmly packed brown sugar>
- 1/2 cup unsweetened applesauce
- 1 egg
- 1/3 cup dark molasses
- 3 cups all-purpose flour plus more for dusting
- 1 tsp baking soda
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1/4 tsp ground cloves
- In a large mixing bowl, beat the butter, sugar and applesauce until smooth.
- Add the egg and molasses, mix well.
- In another large bowl, combine flour, baking soda and spices.
- Add to sugar and molasses mixture, stirring well.
- Divide the dough into two flat balls; cover with plastic wrap and chill in the refrigerator for at least 2 hours.
- Preheat oven to 350°F.
- Generously dust the surface of your working area with flour before rolling out the dough.
- Work with one ball of dough at a time, keep the rest refrigerated until you need it.
- Roll the dough out to 1/4 or 1/8-inch thickness, sprinkle a little flour on top of the dough if it’s a little sticky.
- Cut the gingerbread with a cookie cutter shape of your choice.
- Place cookies 1 or 2 inches apart on a baking sheet.
- Bake 10-12 minutes.
Serves 48 – Serving Size: 1 cookie – Nutrition Per Serving
Calories: 56, Fat: 1g, Carbohydrate: 12g, Protein: 1g, Sugar: 6g