The flavors of fall come together in these tasty spice cookies. This low calorie cookie is a healthy autumn treat that’s delicious any time of year.
I did a double-take when I read the nutrition information for these cookies because they are indeed low calorie, low fat and low sodium. Two cookies would count as one serving for someone following a diabetic diet and counting carbs. Applesauce not only lends flavor to these seasonal treats, but can stand in for added fats like oils in many recipes due to its consistency. This swap saves calories without sacrificing the texture of the cookie. Using fresh spices contributes distinct flavor to all the recipes you make, so regularly review your spice cabinet and toss out-of-date spices and seasonings.Theresa Jackson RD, CSOWM, CDN
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 2 tsp ground ginger
- 1 1/2 tsp baking soda
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 1/4 tsp nutmeg
- 1/4 tsp black pepper
- 1/8 tsp ground cloves
- 3/4 cup trans fat free margarine
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 cup applesauce
- 1 tsp vanilla extract
Heat oven to 350°. In a medium bowl, whisk together the flours, ginger, baking soda, cinnamon, salt, nutmeg, black pepper and cloves.
Using an electric mixer, beat the margarine and brown sugar on medium-high speed until fluffy, for about 2 to 3 minutes. Reduce speed to low and beat in the egg, applesauce and vanilla. Add the flour mixture, mixing just until combined.
Roll the dough into balls by heaping teaspoonfuls. Place on parchment-lined baking sheets, spacing them 2 inches apart. Using a glass, press the balls to a 3/8-inch thickness.
Bake, rotating the sheets halfway through baking, until the edges are firm, 10 to 12 minutes. Cool slightly on the baking sheets. Transfer to wire racks to cool completely. Store the cookies in an airtight container at room temperature for up to 5 days.
Yield: 42 servings
Serving Size: 1 cookie
* Nutritional information is based on ingredients listed and serving size; any additions or substitutions to ingredients may alter the recipe’s nutritional content
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No information provided in any recipe and/or other product or service is a substitute for professional medical advice and should not be interpreted as treatment recommendations. ALWAYS SEEK THE ADVICE OF A PHYSICIAN OR OTHER QUALIFIED HEALTH PROVIDER WITH ANY QUESTIONS REGARDING A MEDICAL CONDITION.