Reduce the fatty ingredients in these tender cookies by using baby food and egg whites.
Yield: 35 cookies; 1 per serving
We reduced the fat and cholesterol in these delicious and tender cookies by replacing some of the fat with baby food and using egg whites instead of whole eggs.
To store them, keep them an airtight container up to 1 week or freeze up to 2 months.
- ¾ cup packed dark brown sugar
- ¼ cup pear baby food
- 1/3 cup molasses
- 3 Tbsp canola oil
- 2 ½ cups flour
- 1 tsp baking soda
- 2 ½ tsp cinnamon
- 2 tsp ground ginger
- ½ tsp ground cloves
- ½ tsp nutmeg
- ¼ tsp salt
- 2 large egg whites, at room temperature
- ¼ cup finely chopped candied ginger (optional)
- ¼ cup granulated sugar
Put the brown sugar, pear baby food, molasses, and oil in the bowl of an electric stand mixer and beat on medium speed for 5 minutes.
Meanwhile, put the flour, baking soda, cinnamon, ginger, cloves, nutmeg and salt in a medium bowl and whisk to combine.
Add egg whites to mixer; scrape down sides and beat 1 minute.
With the mixer on low speed, beat in the flour mixture just until blended. Stir in the crystallized ginger (if using).
Refrigerate the dough until firm enough to handle.
To bake the cookies, preheat the oven to 350F. Line baking sheets with parchment, silicone baking sheets or nonstick foil.
Put the granulated sugar in a small bowl. Roll a level measuring tablespoon chilled dough into a ball, then place in sugar and roll around to coat. Place on prepared baking sheet. Repeat with remaining dough, making sure to leave at least 2 inches between cookies.
Bake for 8 to 10 minutes until cookies are set and just slightly firm. Remove from oven and place on a wire rack to cool.
Recipe and photo by Terry Grieco Kenny