Fat-Free Gingerbread & Gingersnap Recipes

74
rate this page

By Maddie Ruud



Rich Fat-Free Gingerbread

Ingredients

  • 1 1/4 cups unbleached all-purpose flour
  • 3/4 cup boiling water
  • 1/2 cup molasses
  • 1/4 cup prune puree
  • 1/4 cup brown sugar, packed
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2 egg whites, lightly beaten
  • 3/4 cup raisins

Instructions

Preheat oven to 325 degrees Fahrenheit. Sift together flour, baking powder, cinnamon, ginger, cloves and salt in a large bowl. Combine prune puree and sugar in a separate container. Stir in ½ teaspoon baking soda and molasses. Add the remaining 1/4 teaspoon of the baking soda to the boiling water. Stir prune puree mixture and the boiling water into the flour mixture alternately, stirring to combine. Fold in egg whites and raisins. Spray 8 x 8 baking pan with nonstick zero-calorie cooking spray, then sprinkle lightly with flour. Spread batter evenly in pan, and bake 30 minutes or until a toothpick inserted in center comes out clean. Remove from pan and cool on wire rack, then cut into squares.


Fat-Free Gingerbread Cookies

Ingredients

  • 5 cups unbleached all-purpose flour
  • 4 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1 cup canned pumpkin
  • 1 cup brown sugar
  • 1 cup molasses
  • 3/4 cup skim milk
  • 1 Tbsp apple cider vinegar
  • 1/2 tsp salt
  • 2 egg whites

Instructions

Preheat oven to 350 degrees Fahrenheit. Sift together 3 cups flour and spices (excluding salt) in large mixing bowl. In separate bowl, beat together brown sugar, molasses, milk, vinegar, salt, and egg whites until smooth. Stir together wet and dry ingredient mixtures, then add 2 more cups of flour gradually, stirring constantly, just until mixed in. Chill in refrigerator for 2-3 hours. On lightly floured surface, roll dough out 1/4 inch thick and cut cookies as desired. Bake 7-12 minutes depending on desired crispiness or chewiness, keeping in mind that cookies will continue to harden while cooling. Transfer to wire rack or cut-open brown paper bags to cool.


Quick Fat-Free Gingersnaps

Ingredients

  • 2 3/4 cups unbleached all-purpose flour
  • 1 tsp ground ginger
  • 1 1/2 tsp ground allspice
  • 1 tsp baking soda
  • 1 1/4 cups sugar
  • 3/4 cup applesauce
  • 4 Tbsp molasses

Instructions

Preheat oven to 375 degrees Fahrenheit. Mix together flour, ginger, allspice, and baking soda. Cream together sugar, applesauce and molasses. Add dry ingredients to wet and stir just until combined. Pour extra sugar into saucer or shallow dish. Roll dough into balls, a tablespoon at a time, then roll in sugar and place on sprayed/greased cookie sheet, flattening slightly. Bake 6-8 minutes for chewy cookies, 12-15 minutes for crispy. Cool on wire rack.

Comments

RSS for comments on this Hub Small RSS Icon

thekingjohann profile image

thekingjohann  says:
8 months ago

good lord is that a gingerbread man?

G-Ma Johnson profile image

G-Ma Johnson  says:
8 months ago

well what else does it look like to you??? be nice my love G-ma :o)

Sherri  says:
7 months ago

Some really great recipes on your site, Maddie. Thanks for all the hard work -- I am always looking for new fat-free and low-fat recipes and I have found some here!

Submit a Comment

Members and Guests

Sign in or sign up and post using a hubpages account.


optional



working