Ingredients:
- 1 1/2 cups whole wheat flour (or all-purpose flour for a lighter version)
- 1 tsp baking soda
- 1 tWW Soft Ginger Cookies Recipe
Ingredients:
1 1/2 cups whole wheat flour (or all-purpose flour for a lighter version)
1 tsp baking soda
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp salt
1/4 cup applesauce (unsweetened, to replace some of the fat)
1/4 cup vegetable oil or coconut oil (light or reduced-fat options work well)
1/4 cup molasses
1/4 cup sugar substitute (such as Stevia, Swerve, or Erythritol)
1 large egg (or a flax egg for a vegan option)
1/2 tsp vanilla extract
Sugar (for rolling the dough, optional)
Instructions:
1. Preheat the Oven:
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Mix the Dry Ingredients:
In a large bowl, whisk together the whole wheat flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
3. Combine Wet Ingredients:
In a separate bowl, whisk together the applesauce, vegetable oil, molasses, sugar substitute, egg, and vanilla extract until smooth and well blended.
4. Combine Wet and Dry Ingredients:
Gradually add the wet ingredients into the dry ingredients, stirring until everything is fully incorporated. The dough will be soft and slightly sticky.
5. Form the Cookies:
Using a tablespoon or a cookie scoop, scoop out small portions of the dough and roll them into balls. If you prefer, you can roll each ball in a little sugar for extra sweetness and a nice texture, though this is optional.
Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake the Cookies:
Gently flatten each cookie dough ball slightly with your fingers or the bottom of a glass.
Bake for 8-10 minutes, or until the cookies are golden brown on the edges but still soft in the center. Be careful not to overbake, as these cookies are meant to be soft and chewy.
7. Cool and Enjoy:
Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. The cookies will firm up as they cool but will remain soft and chewy.
Tips:
Sugar Substitute Options: You can use your favorite WW-friendly sugar substitute (like Stevia, Swerve, or Erythritol). Just be sure to check the sweetness level as some substitutes are sweeter than regular sugar, and you may need to adjust the amount used.
Make it Vegan: To make these cookies vegan, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for a few minutes until thickened).
Customize the Spices: Feel free to adjust the spices to your liking. You can add a pinch of nutmeg or more cinnamon if you prefer stronger spice flavors.
Storage: Store the cookies in an airtight container at roosp ground ginger - 1/2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp salt
- 1/4 cup applesauce (unsweetened, to replace some of the fat)
- 1/4 cup vegetable oil or coconut oil (light or reduced-fat options work well)
- 1/4 cup molasses
- 1/4 cup sugar substitute (such as Stevia, Swerve, or Erythritol)
- 1 large egg (or a flax egg for a vegan option)
- 1/2 tsp vanilla extract
- Sugar (for rolling the dough, optional)
Instructions:
1. Preheat the Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat for easy cleanup.
2. Mix the Dry Ingredients:
- In a large bowl, whisk together the whole wheat flour, baking soda, ginger, cinnamon, cloves, and salt until well combined.
3. Combine Wet Ingredients:
- In a separate bowl, whisk together the applesauce, vegetable oil, molasses, sugar substitute, egg, and vanilla extract until smooth and well blended.
4. Combine Wet and Dry Ingredients:
- Gradually add the wet ingredients into the dry ingredients, stirring until everything is fully incorporated. The dough will be soft and slightly sticky.
5. Form the Cookies:
- Using a tablespoon or a cookie scoop, scoop out small portions of the dough and roll them into balls. If you prefer, you can roll each ball in a little sugar for extra sweetness and a nice texture, though this is optional.
- Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart.
6. Bake the Cookies:
- Gently flatten each cookie dough ball slightly with your fingers or the bottom of a glass.
- Bake for 8-10 minutes, or until the cookies are golden brown on the edges but still soft in the center. Be careful not to overbake, as these cookies are meant to be soft and chewy.
7. Cool and Enjoy:
- Allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely. The cookies will firm up as they cool but will remain soft and chewy.
Tips:
- Sugar Substitute Options: You can use your favorite WW-friendly sugar substitute (like Stevia, Swerve, or Erythritol). Just be sure to check the sweetness level as some substitutes are sweeter than regular sugar, and you may need to adjust the amount used.
- Make it Vegan: To make these cookies vegan, substitute the egg with a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water, let sit for a few minutes until thickened).
- Customize the Spices: Feel free to adjust the spices to your liking. You can add a pinch of nutmeg or more cinnamon if you prefer stronger spice flavors.
- Storage: Store the cookies in an airtight container at roo
