Fatfree ginger cookies
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Packed brown sugar (I use succanat) |
| 1 | Jar (2-1/2 oz) prune baby food | |
| ¼ | cup | Molasses |
| ¼ | cup | Water plus |
| 2 | teaspoons | Powdered egg whites -or- |
| ¼ | cup | Egg substitute |
| 2 | teaspoons | Ground ginger |
| 2¼ | cup | Combined unbleached and whole wheat flour |
| ¼ | teaspoon | Ground cloves |
| 2 | tablespoons | Grated; peeled fresh ginger (optional) |
| ¼ | cup | Granulated sugar or fructose or turbinado sugar |
Directions
Combine brown sugar, prtune baby food, water and egg whites. Combine other ingredients except for the last sugar listed. Cover and refrigerate fpr 2 hours or overnight. Preheat oven to 350o. Spray cookie sheet with canola oil or use parchment paper. form dough into small, walnut size balls, roll in sugar and place 2 inches apart on cookie sheet. Bake 10-12 minutes. Cool on wire rack. Makes 4 dozen.
Per cookie: 43 calories, .8g protein, 9.7 carbohydrtes, .2g fiber (more with WW flour), .1g fat, 31 mg sodium.
Posted to fatfree digest V97 #179 by JBennicoff@... on Aug 14, 1997