Ginger Heaven Cookies
Nutritional Info
- Servings Per Recipe: 28
- Amount Per Serving
- Calories: 60.0
- Total Fat: 1.1 g
- Cholesterol: 1.4 mg
- Sodium: 52.1 mg
- Total Carbs: 11.2 g
- Dietary Fiber: 0.8 g
- Protein: 2.0 g
View full nutritional breakdown of Ginger Heaven Cookies calories by ingredient
Introduction
These cookies may be soft and sweet, but they really pack a flavor punch! And only 60 calories a pop! These cookies may be soft and sweet, but they really pack a flavor punch! And only 60 calories a pop!Number of Servings: 28
Ingredients
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1 cup unbleached white flour
1 cup whole wheat pastry flour
1 1/2 tsp ground ginger
1 tsp baking soda
1/4 tsp nusalt
1/4 tsp cinnamon
1/4 tsp cloves
1/4 cup sucanat
1 tbsp canola oil
3 tbsp applesauce
2 tbsp molasses
2 tbsp blackstrap molasses
1/2 cup low-fat sour cream
1 egg white (or 3 tbsp liquid)
Directions
Preheat oven to 350F.
Combine flour, ginger, baking soda, nusalt, cinnamon and cloves in medium bowl. Combine sucanat, applesauce/oil and molasses in large bowl with an electric mixer at medium speed for 1 minute or until smooth-ish. Add sour cream and egg white and beat until well blended. Gradually add flour mixture, beating at low speed until well blended.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten to 1/8in thickness with bottom of a glass sprayed with nonstick cooking spray.
Bake for 10 minutes or until tops of cookies puff up and spring back when lightly touched. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.
Serving Size: makes approx 28 cookies, 1 per serving
Combine flour, ginger, baking soda, nusalt, cinnamon and cloves in medium bowl. Combine sucanat, applesauce/oil and molasses in large bowl with an electric mixer at medium speed for 1 minute or until smooth-ish. Add sour cream and egg white and beat until well blended. Gradually add flour mixture, beating at low speed until well blended.
Drop dough by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets. Flatten to 1/8in thickness with bottom of a glass sprayed with nonstick cooking spray.
Bake for 10 minutes or until tops of cookies puff up and spring back when lightly touched. Cool 2 minutes on cookie sheets; remove to wire racks to cool completely.
Serving Size: makes approx 28 cookies, 1 per serving
