Ingredients Jump to Instructions ↓

  1. 2 cups all-purpose flour

  2. 2 teaspoons baking soda

  3. 1/2 teaspoon salt

  4. 1 1/4 teaspoons ground cinnamon

  5. 1/2 teaspoon ground cloves

  6. 1/2 teaspoon ground ginger

  7. 1 large egg white

  8. 1 1/4 cups sugar, divided

  9. 1/2 cup fruit puree fat replacement

  10. 1/4 cup canola oil

  11. 1/4 cup molasses

Instructions Jump to Ingredients ↑

  1. Whisk flour, baking soda, salt, cinnamon, cloves and ginger in a medium bowl. Whisk egg white, 1 cup sugar, fruit puree, oil and molasses in a large mixing bowl. Add the dry ingredients and stir gently until combined. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight. Preheat oven to 375°F. Coat 2 baking sheets with cooking spray or line them with parchment paper. Place remaining 1/4 cup sugar in a shallow dish. Scoop out dough by the scant tablespoonful and, with lightly oiled hands, roll into 1-inch balls. Roll balls in sugar and place 2 inches apart on prepared baking sheets. Bake cookies, 1 sheet at a time, until golden on the bottom, 10 to 15 minutes. Transfer to a wire rack to cool.


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