This recipe comes from my blog friend Roz's blog, Weightingfor50's, and when I saw her mention that they were fat free...I was all over it. You can find her post of the original recipe here. I love ginger...and these cookies have a wonderful ginger flavor. Fresh from the oven, they are crispy on the outside and chewy on the inside...but once stored in an airtight container, they soften up all over into a delightfully chewy little gem. The secret ingredient in them is prune puree, in the form of baby food, which replaces any of the fat a traditional cookie would have. They are every bit as good as the Ultimate Ginger Pecan Cookie, in my opinion, but with half the fat and calories.
The recipe will make approximately 4 dozen little cookies. When you mix the wet and dry ingredients together to form a dough, it will be dry, but don't worry, as it chills in the refrigerator, it will come together nicely. I used the vanilla sugar I made last week when I made Vanilla Bean Yogurt Cake to coat them in ( I have been anxious to find a use for the vanilla sugar!) ...but regular granulated sugar will work just fine! ( and as I am sitting here typing out this post, I really want to go into the kitchen and grab one! haha ) So thanks Roz, for this awesome recipe!
Ginger Cookies ( 1 PP ) as seen on Weightingfor50's blog
Servings - approx. 48 cookies ( 4 doz.) Serving size - 1 cookie PP per serving - 1 point+
Calories - 46, Total Fat - 0.2g, Carb. - 11g, Protein - 0.8g, Fiber - 0.2g
3/4 cup brown sugar, packed
1 container ( 2.5oz) baby food, dried prune puree flavor ( I used Gerber )
1/4 cup molasses
2 1/4 cup all purpose flour ( you can sub part for whole wheat pastry flour if you like)
2 tsp. ground ginger
1 tsp. cinnamon
1/4 tsp. ground cloves
1/4 tsp. kosher salt
1 tsp. baking soda
approx. 1/4 cup of granulated sugar for coating
1. In a large bowl, combine the brown sugar, baby food puree, molasses, and egg. Whisk or mix well with hand mixer. Set aside. In another bowl, combine the flour, ginger, cinnamon, cloves, salt, and baking soda.
2. Mix the dry into the wet and combine well. Mixture will seem dry. Don't worry. Dump onto a sheet of waxed paper and form into a disc. Cover well and put into the refrigerator for at least two hours or overnight.
3. Preheat oven to 350 degrees F. Line a baking sheet with parchment or nonstick foil. ( recommended because these cookies do not have any fat in them and they need this kind of surface so they don't stick) Using about a TBS of dough at a time, form into balls. Roll balls in sugar and place on baking sheet about an inch to two inches apart. Bake for 10 - 12 minutes. Cool on rack.
Like I said, even though I have vowed to continue to loss weight and then maintain a healthy weight with WW, I cannot deny my love for baking and my sweet tooth...so it is really important that I learn to incorporate these two things into my new life . I have to admit, I love ginger anything...and ginger cookies...even better! Although if I had to choose a favorite cookie, it would be chocolate chip, hands down!
What is your favorite kind of cookie? Have you been able to find a lower calorie, good tasting version of it yet?