Low Fat Vegan Gingersnaps
How many vegan cookie recipes are also low fat and low calorie? My gingersnaps are! They are soft, chewy, and delicious, too.
Prep time: 20 min; Total time: 45 min
Ingredients
Dry:
- 2 1/2 c. organic whole wheat flour or spelt flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
Wet:
- 3/4 c. maple syrup, Grade B
- 1/4 c. molasses
- 1/2 c. applesauce
- 5 Tbsp fresh ginger, grated
Preheat oven to 350 F. In a large bowl, stir together dry ingredients. Add wet ingredients. Stir together gently until "just mixed." Scoop 2 Tbsp portions onto a cookie sheet and bake for 12-15 minutes. Let the cookies cool for 5 minutes before removing them from the cookie sheet.
Makes: 20 cookies
Per Cookie: 102 Calories, .3g Fat, 2g Fiber, 2g Protein, 8% RDA Iron, 3% RDA Calcium
Tips
To grate the ginger, use a food processor.
Make your cookies all the same size so they will each finish baking at the same time. A great way to do this is by using a small ice cream scoop to scoop the dough onto the cookie sheet.
If you don't have applesauce on hand and you don't mind adding fat to your cookies, substitute 1 stick of butter if you are not vegan or 1/2 c. Earth Balance if you are.
Add nuts if you like. You can either add small pieces of your favorite nut or press one whole nut (such as an almond) into the top of each cookie.
Molasses and maple syrup each contain iron and calcium. I love including them in vegan cookie recipes because they are much better for you than sugar!
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