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Low Fat Chewy Ginger Cookies

(recipe, Katie Hickey)


This recipe is from David Lebovitz. It calls for 1/4 cup applesauce, but to make denser chewy cookies, you can cook 1/2 cup down to 1/4 cup. These freeze very well. the batter can also be chilled for up to 1 month.


  1. 1 cup, packed (215g) dark brown sugar
  2. ¼ cup (75g) applesauce
  3. ⅓ cup (45g) molasses (preferably mild-flavored)
  4. 2¼ cups (315g) flour
  5. 1 tsp. baking soda
  6. 2½ tsp. ground cinnamon
  7. 1½ tsp. ground dried ginger
  8. ¼ tsp. ground cloves
  9. ½ tsp. freshly-ground black pepper
  10. ¼ tsp. salt
  11. 2 large egg whites, at room temperature
  12. ½ cup (50g) finely-chopped candied ginger
  13. additional sugar (about ½ cup, 100g) mixed with a big pinch of cinnamon (or turbinado sugar)for rolling the cookies


  1. 1. In the bowl of a standing electric mixer, beat the brown sugar, applesauce, and molasses for five minutes at medium speed, with the paddle attachment.
  2. 2. Meanwhile sift together the flour, baking soda, spices, and salt.
  3. 3. After five minutes, stop the mixer, scrape down the sides, and add the egg whites. Beat another minute.
  4. 4. With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.
  5. 5. Stir in the chopped candied ginger. Chill the batter very well.
  6. 6. To bake the cookies, preheat the oven to 350F (180C).
  7. 7. Line two baking sheets with parchment paper or silicone baking mats.
  8. 8. Pour some cinnamon-scented granulated sugar (or turbinado sugar) in a shallow baking dish. Scoop the cookies into heaping tablespoon-sized balls (about the size of an unshelled walnut) and plunk them down into the sugar.
  9. Afterwards, use your hands to form the dough into sugar-coated balls: don’t be shy with the sugar either. It not only helps to shape the sticky dough, but makes a lovely crust for the finished cookies.
  10. 9. Put the cookie mounds evenly-spaced on the two baking sheets, leaving room (at least 3-inches, 8cm) between them to spread.
  11. 10. Bake for 13 minutes, or until the cookies feel just barely set in the center. Remove from oven and cool.