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Healthy Gingerbread Cookies

Low-Fat, Low-Calorie Gingerbread Cookies

The smell of baking gingerbread cookies always takes me back to my childhood and I want to share this irresistible scent of approaching holidays with you. Here's a healthy low-fat, low-calorie gingerbread dough recipe to try.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Course Snack
Cuisine American
Servings 2
Calories 104 kcal

Equipment

  • 2 medium-sized bowls
  • Whisk
  • Plastic wrap
  • Rolling Pin
  • Baking tray

Ingredients
  

  • 3 tbsp unsalted butter (softened)
  • 3/4 cup brown sugar
  • 1/2 cup home-made applesauce
  • 1 egg
  • 1/3 cup agave syrup
  • 3 1/3 cup all-purpose wholemeal flour
  • 1 tsp baking soda
  • 2 tsp ground ginger
  • 2 tsp ground cinnamon
  • 2 tsp allspice

Instructions
 

  • In a medium-sized bowl, beat the butter, sugar, and applesauce until completely smooth.
  • Add the egg and agave syrup and stir well until combined.
  • In another bowl, mix wholemeal flour, baking soda, ginger, cinnamon, and spices. Add flour to the egg and sugar mix.
  • Knead the dough thoroughly until all ingredients are well combined. Then, wrap it in plastic wrap and refrigerate for at least two hours.
  • Preheat oven to 175°C (350°F). Dust flour over your working area, adding more whenever the dough starts getting stuck.
  • Roll the dough out, but be careful not to spread it too thin. Use your favorite cookie cutters to cut out suitable shapes.
  • Line the baking tray with baking paper and spread the cookies over it, keeping them a little bit apart from each other.
  • Bake for 10-12 minutes, or until golden-brown.

Notes

1. Combine wholemeal flour 50/50 with white flour for a smoother texture.
2. The dough comes out quite sticky, so make sure to dust your working area with plenty of flour.
3. The original recipe uses less cinnamon and allspice. I doubled the quantity because I'm a big fan of these healthy spices. You might find it too strong, so start with less - you can always add more.
4. The longer you keep the dough refrigerated, the more flavorful it will become. I kept mine in the fridge for five days before baking it.
5. Keep a close eye on the cookies; they may brown faster than you think! Mine were ready in 5 minutes.