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Nutritional Info
  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 51.7
  • Total Fat: 0.1 g
  • Cholesterol: 0.0 mg
  • Sodium: 4.8 mg
  • Total Carbs: 10.3 g
  • Dietary Fiber: 0.8 g
  • Protein: 1.2 g

View full nutritional breakdown of Soft and Chewy Whole Wheat Gingersnaps calories by ingredient
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Soft and Chewy Whole Wheat Gingersnaps

Submitted by: CHEVVYGIRL

Introduction

These thick, chewy and spicy cookies taste great, and if you don't tell anyone they're healthy they won't know - seriously. My husband ate 4 before I told him they were practically fat free & whole wheat and he couldn't believe it. They really satisfy sweet cravings with no guilt! These thick, chewy and spicy cookies taste great, and if you don't tell anyone they're healthy they won't know - seriously. My husband ate 4 before I told him they were practically fat free & whole wheat and he couldn't believe it. They really satisfy sweet cravings with no guilt!
Number of Servings: 32

Ingredients

    These cookies are virtually fat free with less than 1/4 gram per cookie!

    1/2 cup natural applesauce
    1/2 cup Splenda Sugar Blend
    1 Eggbeater (1/4 cup)
    1/3 cup molassas
    2 cups Whole Wheat flour
    1.5 tsp baking soda
    1 tsp baking powder
    1.5 tsp ginger
    3/4 tsp cinnamon
    1/2 tsp nutmeg
    1/2 tsp cloves
    1/2 tsp all spice
    1/4 tsp salt
    Splenda sugar blend on a plate to roll cookies in before placing on baking sheet

Directions

1. Preheat oven to 350 degrees.
2. In large bowl cream together applesauce, splenda sugar blend, 1 eggbeater, and molasses.
3. In medium bowl mix dry ingredients - whole wheat flour, baking soda, baking powder, ginger, cinnamon, nutmeg, cloves, allspice and salt. Add dry ingredients to wet and mix throughly.
4. Roll dough into 3/4" - 1" balls then roll in sugar. Place cookie on greased foil-lined baking sheet. Pat cookie down to flatten slightly. Easiest way is to take a juice glass with a flat bottom and tap them once or twice. As long as they are rolled in sugar it won't stick to the glass.
5. Bake in oven 10-12 minutes. These do not take long to bake so be sure not to over bake or they will lose their softness. If you like a crispier cookie then you can leave them in a little longer.

The dough is a little thick so the cookies will not spread, hence the reason you'll need to pat them down. Enjoy!

Number of Servings: 32

Recipe submitted by SparkPeople user CHEVVYGIRL.






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