Christmas is full of family tradition. In my family, there are many things I can count on each holiday season. That a family member will receive a gun, rifle, or bow and arrow from Santa, that someone will be wearing a ski-doo, polaris or arctic cat shirt, and there will be an argument over who gets aunt Donna’s last gingerbread cookie.
To be fair, it doesn’t take the holidays for a fight to break loose over Donna’s baked goods. There have been many wars at the cottage over her chocolate chip cookies, pies, and even rice crispy squares! I don’t know what she does, but every baked good that graces her kitchen becomes a marvel of sweetness and perfection.
This year I will be spending Christmas in California which means I won’t be partaking in the annual brawl for gingerbread. I am, however, placing my bets on Melissa for winning the fight this year. She is the scrappiest twelve year old I know.
To satisfy my cravings for Donna’s gingerbread, I took to the internet to find a recipe. I modified Ina Garten’s Ultimate Ginger Cookie recipe and came up with something quite similar to my aunt’s fought over gingerbread (only fat free!).
I added my own candied ginger which gave the cookies a welcomed kick of spice. I also mixed in some of my chai concentrate to add more festive flavours. Replacing the oil with my apple persimmon sauce reduced a lot of the recipe’s fat content while adding a slight apple taste. I hope you enjoy this recipe as much as I did!
Disclaimer: Munchin with Munchkin is not responsible for any holiday brawls caused by the following cookie recipe.
Fat Free Gingerbread Cookies
- 2 cups all purpose flour
- ¼ cup whole wheat flour
- 1 tsp baking soda
- ¼ tsp. salt
- 1 ½ tsp. ground ginger
- 2 tsp. cinnamon
- ¼ tsp. ground cloves
- ½ tsp. black pepper
- ½ tsp. fresh ground nutmeg
- ¼ tsp. ground allspice
- 1 cup dark brown sugar
- 1/3 cup blackstrap molasses
- ¼ cup apple sauce
- 1 tsp. vanilla extract
- ¼ tsp. maple extract
- 1 Tbsp. chai concentrate (optional)
- 2 large egg whites
- ½ cup candied ginger
- ½ cup granulated sugar (for coating)
- 1 tsp. cinnamon (for coating)
Sift together flour, baking soda, salt and spices. Set aside.
In a large bowl combine brown sugar, molasses, apple sauce, vanilla extract, maple extract, chai concentrate. Beat with an electric mixer for about four minutes, until smooth. Add egg whites and beat for another minute until well combined.
Slowly whisk in dry ingredients and beat until completely incorporated. Stir in candied ginger. Chill dough for at least one hour. (I chilled mine overnight)
Preheat oven to 350. Line a cookie sheet with parchment paper, or grease with cooking spray.
Combine granulated sugar with cinnamon in a shallow bowl. Scoop one tablespoon of cookie dough and place in the shallow bowl. Using your hands, coat the dough with the cinnamon sugar and shape into balls.
Place cookie dough on prepared cookie sheet leaving about 3 inches between each cookie. Bake for 10-12 minutes.
Remove from oven and transfer to a rack to cool.
Makes about 20 cookies.