Soft Gingerbread Cookies That Satisfy Without the Guilt
These delightful gingerbread cookies are low calorie and perfect for satisfying your sweet tooth without the guilt.
Equipment
- Mixing bowls
- Whisk
- Baking sheet
- Parchment paper
Ingredients
For the Cookie Base
- 2 cups Instant Oats grind into fine flour
- 1 cup Whole Wheat Flour or gluten-free alternative
- 1 tbsp Baking Powder
- 2 tsp Ground Ginger
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg
- 1 tsp Ground Cloves optional
- 1 tsp Salt
For the Wet Mixture
- 1/2 cup Unsalted Butter or Coconut Oil melted
- 1 large Egg White
- 1 tsp Vanilla Extract
- 1/2 cup Molasses
- 1/2 cup Nonfat Milk or almond milk for dairy-free option
Instructions
Preparation
- In a large bowl, combine your instant oats, whole wheat flour, baking powder, ground ginger, ground cinnamon, ground nutmeg, ground cloves, and salt. Mix well until fully combined.
- In another bowl, whisk together the melted unsalted butter or coconut oil with the egg white and vanilla extract. Then, stir in the molasses and nonfat milk.
- Gently add the dry ingredients to the wet mixture. Stir until just incorporated; the dough should be slightly sticky.
- Cover the bowl with plastic wrap or a kitchen towel and refrigerate the dough for about 30 minutes.
- Preheat your oven to 325°F (163°C). Line a baking sheet with parchment paper.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Gently flatten each scoop.
- Bake for 7-10 minutes until edges are set and centers are slightly underbaked.
- Allow cookies to rest on the sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
Optional: Drizzle with sugar-free icing for an extra touch of sweetness.