Low Fat Soft Chewy Spice Cookies Food

LOW-FAT OATMEAL COOKIES

Steps:

• In a medium bowl, combine the first 10 ingredients; mix well. Stir in raisins (dough will be stiff). Drop by tablespoonfuls onto baking sheets that have been coated with cooking spray. Bake at 375° for 8-10 minutes or until lightly browned.

BIG SOFT GINGER COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, ginger, baking soda, cinnamon, cloves, and salt. Set aside.
• In a large bowl, cream together the margarine and 1 cup sugar until light and fluffy. Beat in the egg, then stir in the water and molasses. Gradually stir the sifted ingredients into the molasses mixture. Shape dough into walnut sized balls, and roll them in the remaining 2 tablespoons of sugar. Place the cookies 2 inches apart onto an ungreased cookie sheet, and flatten slightly.
• Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.

BEST LOW-FAT CHOCOLATE CHIP COOKIES EVER

Steps:

• Preheat oven to 350F. Line two cookie sheets with non-stick silicone baking mats (I highly recommend for best results) or lightly spray cookie sheets with cooking spray.
• In a large bowl, combine the flour, baking soda and salt and stir to blend.
• In another bowl, whisk the sugars, butter, egg white, applesauce and vanilla together until light and fluffy.
• Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more "crumbly" than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
• Fold in chocolate chips. Drop by level spoonfuls about 1 inch apart onto baking sheets.
• Bake 8 - 10 minutes. Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.

LOW FAT SOFT, CHEWY SPICE COOKIES

Steps:

• In a medium mixing bowl, mix brown sugar, applesauce, molasses, and the egg substitute.
• Stir well to combine.
• In a small bowl, combine flour, baking soda, ginger, cinnamon, and cloves.
• Mix well.
• Add spice/flour mixture to wet mixture.
• On a baking sheet lightly coated with nonstick cooking spray, drop batter by teaspoonfuls.
• Leave about 2 inches between each cookie; they do spread a little.
• If desired, sprinkle with extra sugar.
• Bake at 375° for about 8-10 minutes.
• Remove cookies from oven.
• Place them onto wire racks and allow them to cool.
• Enjoy!

CHEWY SPICE COOKIES

Steps:

• In a large bowl, beat the brown sugar, applesauce, molasses and egg substitute. Combine the flour, baking soda and spices; gradually add to brown sugar mixture and mix well. , Drop by teaspoonfuls 2 in. apart onto baking sheets coated with cooking spray. Sprinkle with sugar. Bake at 375° for 8-10 minutes or until set. Remove to wire racks to cool.

GINGER COOKIES

Steps:

• In a mixing bowl, add brown sugar, applesauce, molasses, fresh ginger and mix until smooth.
• Add egg whites and mix again.
• In a separate bowl, sift together the flour, baking soda, salt, cinnamon, allspice, nutmeg, black pepper and ground clove.
• Dump the dry mixture into the wet mixture and mix until just combined.
• Stir in candied ginger.
• Chill the dough for 3 hours.
• Scoop out small portions of the dough and form little balls. Roll them in a bowl of cinnamon sugar and place on a baking tray, lined with parchment paper.
• Bake at 350 degrees for 13-15 minutes or until the edges have set. Enjoy!

CHEWY MOLASSES SPICE COOKIES

Steps:

• Preheat the oven to 350°F. Line two baking sheets with parchment paper or silpat mats.
• In a medium bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. In a shallow bowl, place 1/2 cup sugar; set aside.
• In a separate large bowl, use an electric mixer to combine the butter and the remaining 1 cup of sugar until combined. Beat in the egg and then the molasses until combined. Reduce the speed to low; gradually mix in the dry ingredients, just until a dough forms.
• Use 1 tablespoon of dough to roll into balls. Roll the balls in the reserved sugar to coat.
• Arrange the balls on the prepared baking sheets, about 3 inches apart. Bake, one sheet at a time, until the edges are just firm, 10 to 15 minutes. Cool 1 minute on baking sheets and then transfer to racks to cool completely. Store in an airtight container, 3 to 4 days.

DELICIOUS LOW-FAT GINGER MOLASSES COOKIES (HEALTHY!)

Steps:

• Preheat oven to 350°F and line the cookie sheet with parchment paper (this keeps the cookies softer).
• Cream the margarine and brown sugar in a large bowl, then stir in the egg whites(beaten) and the molasses and vinegar.
• Sift together remaining ingredients and add to the wet mixture.
• Shape into 24 balls and roll them in the additional granulated sugar. Lightly press them on the cookie sheet.
• Bake for 12 minutes. Let the cookies sit on the pan for about 2 minutes to firm slightly, then slide onto a cooling rack. ENJOY!
• Store these in an airtight container in layers lined with wax paper (prevents sogginess).