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Fatfree Ginger Cookies

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  • 1 c Packed brown sugar (I use succanat)
  • 1 Jar (2-1/2 oz) prune baby food
  • 1/4 c Molasses
  • 1/4 c Water plus
  • 2 ts Powdered egg whites -or-
  • 1/4 c Egg substitute
  • 2 ts Ground ginger
  • 2 1/4 c Combined unbleached and whole wheat flour
  • 1/4 ts Ground cloves
  • 2 tb Grated; peeled fresh ginger (optional)
  • 1/4 c Granulated sugar or fructose or turbinado sugar


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 on Aug 14, 1997