Fat Free Ginger Cookies Recipe

Fat Free Ginger Cookies

This easy fat free ginger cookies recipe has no butter, no shortening, no oil, no egg yolks. They still taste delicious with crispy tops and chewy centers.

I was so scared to make these FAT FREE ginger cookies since most fat free recipes I have tried have been very disappointing.

However, I was pleasantly surprised because these fat free gingersnaps are wonderful!

They are thick, soft, chewy and spicy.

My FAVORITE part is the incredible sugary, crunchy tops…Mmmmm!

Fat Free Ginger Cookies Recipe 3These fat free ginger cookies are made with:

  • NO oil
  • NO butter
  • NO shortening
  • NO egg yolks

Honestly, you can’t even tell these cookies are missing those key ingredients because they taste FANTASTIC, making them truly the BEST fat free cookies ever!

Here are a few TIPS for making perfect fat free ginger cookies:

  • The applesauce in this recipe is supposed to be unsweetened and thick. Use Gerber’s applesauce baby food.
  • This will be a sticky dough. Don’t add additional flour! You must chill the dough for 3 hours to make it easier to handle.
  • The color of these cookies could be darker or lighter based on the use of dark brown sugar vs. light brown sugar, more spices vs. less spices as well as different brands of molasses. Regardless of which of these ingredients you use or the the color of the cookies, your cookies will end up tasting superb. 
  • Store cookies in an airtight container at room temperature for up to 5 days.

Fat Free Ginger Cookies Recipe 4

People who are watching their fat intake or have high cholesterol can now finally ENJOY a few of these cookies too.

After all, the holiday season is all about enjoying desserts with good company 🙂

They also are GREAT for cookie exchanges during the Holiday season and PERFECT for serving at Christmas parties.

I also have a fat-free chocolate cake recipe that you might enjoy.

Also, if you are fond of spicy cookies, check out some of these other recipes:

Molasses crinkle cookies
Ginger cookies
Cinnamon crinkle cookies
Easy cake mix gingerbread cookies

Fat Free Ginger Cookies Recipe 7

This recipe is slightly modified from David Lebovitz’s recipe.

He MODIFIED his recipe from Ina Garten (The Barefoot Contessa) and I have modified it FURTHER by reducing the spices, so as to suit my own taste buds.

He is a MASTER of desserts and his recipes are always FLAWLESS and DELICIOUS!

2.0 from 1 reviews
Fat Free Ginger Cookies
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 25 cookies
 
Fat free ginger cookies Recipe Type : Cookies Author: CakeWhiz This easy fat free ginger cookies recipe has no butter, no shortening, no oil, no egg yolks. They still taste delicious with crispy tops and chewy centers.
Ingredients
  • 1 cup brown sugar
  • ¼ cup applesauce (use baby food applesauce)
  • ⅓ cup molasses
  • 1 tbsp finely grated fresh ginger
  • 2 large egg whites
  • 2¼ cups all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 tbsp ground cinnamon
  • ¼ tsp allspice
  • ¼ tsp ground nutmeg
  • ¼ tsp black pepper
  • ⅛ teaspoon ground cloves
  • ¼ cup finely chopped candied ginger
  • 1 cup additional granulated sugar mixed with 1 tbsp ground cinnamon (for rolling cookie dough balls)
Instructions
  1. In a mixing bowl, add brown sugar, applesauce, molasses, fresh ginger and mix until smooth.
  2. Add egg whites and mix again.
  3. In a separate bowl, sift together the flour, baking soda, salt, cinnamon, allspice, nutmeg, black pepper and ground clove.
  4. Dump the dry mixture into the wet mixture and mix until just combined.
  5. Stir in candied ginger.
  6. Chill the dough for 3 hours.
  7. Scoop out small portions of the dough and form little balls. Roll them in a bowl of cinnamon sugar and place on a baking tray, lined with parchment paper.
  8. Bake at 350 degrees for 13-15 minutes or until the edges have set.
  9. Enjoy!
Notes
- Read all my tips above.
- Store cookies in an airtight container at room temperature for up to 5 days.

Well, that’s about it for today.

Until next time, tata my lovelies!

21 Comments

  1. Maria

    April 3, 2015 at 4:00 pm

    I would love to make these biscuits for my son, but we live in Europe and I can´t quite understand the measures 1/8 teaspoon, 1/4 cup.
    Could I have the measures in grams, please.
    Thank you very much.

  2. Cecilia

    November 23, 2016 at 8:08 am

    I wish it had less sugar! The thing that’s bad for cholesterol is not the fat and egg yolks but sugar. Otherwise it sounds like a nice recipe.

    1. Abeer Rizvi

      November 24, 2016 at 6:07 am

      I know what you mean. Normally, I eat a bit of dark chocolate and that curbs the cravings but otherwise, a couple of these cookies hits the right spot. Everything in moderation is key or at least that’s what my doc said…heheh 🙂

  3. Amy

    November 25, 2016 at 11:40 am

    How many tablespoons/millilitres/cups/whatever is 2 large egg whites? If I buy the carton of egg whites instead of using the whites from actual eggs?

    thanks!

    1. Abeer Rizvi

      November 29, 2016 at 1:05 am

      I have never tried that. So unfortunately, I can’t help you there. If you do try it, please let me know how it goes 🙂

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