How To make Almost Fat Free Ginger Cookies
2 c All-purpose flour 3/4 c Prune Butter *
1 tb Ground ginger 1/2 c Sugar
2 ts Baking soda 1 Egg
1 1/2 ts Ground cinnamon 1/4 c Molasses
1/2 ts Ground cloves Sugar for rolling
1/2 ts Salt
Preheat oven to 350F. Into a medium bowl, sift together flour, ginger, baking soda, cinnamon, cloves, and salt. In a large bowl with electric mixer, beat Prune Butter and sugar until well-blended. Beat in egg and molasses until well-blended. Stir in flour mixture until completely mixed. Place a little sugar in a medium bowl. Scoop out heaping teaspoonfuls of mixture. Using your palms, roll into 3/4-inch balls and drop into the sugar. Roll to cover the surface completely; then place balls 2 inches apart on ungreased baking sheets. Bake until cookies are slightly rounded and tops appear lightly browned and crackles. Remove baking sheets to wire racks to cool slightly. The, using a metal pancake turner or palette knife, remove cookies to wire racks to cool completely. Repeat with remaining cookie dough and sugar. Store in airtight containers. * Prune butter is from "Secrets of Fat Free Baking" by Sandra Woodruff. To make one cup, combine 8 oz prunes and 6 tb water or fruit juice in food processor. (I used apple juice for the batch for this recipe.) Source: Lisa Clarke, based on Cookie Jar Gingersnaps in "The Complete Cookie Book" by Elizabeth Wolf Cohen Notes: The cookies have 39.5 calores (3.6% from fat) and 0.2g fat each. They also have more dietary fiber, potassiumn and calcium than the originals, and less cholesterol. They were delicious, but rolling them into balls was a nightmare. They stuck to everything. They may need more flour. They also didn't flaten out as much as the originals. They kept their ball shape, for the most part. The Chef's Comments: "Yesterday i took a cookie recipe that I wanted to try, and I made exactly according to the recipe (it was great!) and then I made another batch, using the Prune Butter technique. For cookies, the book suggests replacing all of the fat with Prune Butter, and removing as much sugar as 1/2 to 2/3 the amount of Prune Butter used, to keep sweetness consistent witht he original recipe. The low-fat recipe was a difficult texture to work with, and they didn't spread out nicely when cooking. They remained little clumps. But they did taste very good. I have a hard time telling the difference between the two, believe it or not. Who would have thought substituting prunes for crisco was a wise choice??" - Lisa From: Lisa Date: 09-08-96 (12:38) The Polka Dot Cottage, a BBS with a taste of home. 1-973-822-3627 -----
How To make Almost Fat Free Ginger Cookies's Videos
PUMPKIN GINGER COOKIES | Vegan Richa Recipes
Vegan Pumpkin Ginger Cookies with gingerbread spices and pumpkin. GF option
FULL RECIPE:
These Ginger Cookies are soft, fudgy, blondie like with flavors from the Pumpkin, Ginger bread spices and molasses. They come together very quickly, are almost one bowl if you use a sifter. Even with 2 bowls used, you need to wash only 1.
Pumpkin adds a softness to the cookies which bakes up to a fudgy cookie texture compared to the snappy crisp molasses cookies. Bake them longer for a more cookie like crumb and less for fudgier. Use spices of choice like ginger bread, pumpkin pie spice or chai spice. Add some candied ginger or orange, or chocolate chips or nuts for variation. these Crackly cookies are also great for Halloween!
#veganricha #vegancookie #easyveganrecipes #pumpkingingercookies #veganpumpkincookies
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Fat Free Baking! For a Healthy Treat!
Can frugal daddy embrace a healthier cookie??
Chewy Ginger Cookie Recipes
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Christmastime is here, so we've been baking lots of cookies. While gingerbread men are classic for the holidays, our chefs at recipe wars like chewy ginger cookies way better. All the flavor, better texture, and none of that guilty feeling you get when your dessert is looking back at you screaming not my gumdrop buttons! Learn how to make the ultimate ginger cookies in this recipe war which pits Martha Stewart's chocolate ginger cookies against Paula Deen's southern style ginger cookie. Who will come out on top?
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2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
2 Bananas and 1cup of oats. Only 3-ingredient snack ready in 3 minutes
Today, I will be sharing with you how to make banana cookies. It's one of my children's favorite snacks. The recipe for these cookies is very simple, without using baking powder, baking soda, sugar, oil & flour, The COOKIES are very healthy and delicious!
1cup=250ml 1/4cup=60ml
Two ripe bananas
The weight of the peeled banana is about 170 grams
Put the bananas in a large bowl and mash them with a fork
Add in 1 cup of quick oats
1/4 cup dried cranberries, chopped
Add dried and chopped cranberries
Mix well
Prepare a large baking pan and line it with parchment paper or a silicone baking mat
Dig a tbsp and put it on the baking tray
This recipe can make 12 small biscuits
Use the back of a spoon to gently press to form a small round shape with a diameter of about 6 cm
Put it in the preheated oven and bake at 175 degrees Celsius or 350 degrees Fahrenheit for 15 minutes
The taste of this biscuit is slightly chewy on the outside and very soft on the inside
This is a very healthy and simple recipe
My kids absolutely love this cookie!
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Baking Ginger Cookies from Crumb by Ruby Tandoh
This week's bake is Ginger Cookies from the Crumb book by Ruby Tandoh. They're a wonderfully warming, spicy, moreish batch of cookies. The recipe can be found in the Crumb book or in the Guardian newspaper here:
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Low Fat Raw Vegan Gingerbread Cookies -dehydrator series
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19 years ago I switched from a Standard American Diet to whole-foods plant-based. 14 years ago, I transitioned into an entirely low fat raw vegan lifestyle and I haven’t looked back since.
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Within less than a year, I lost 86 pounds and could finally move without experiencing pain. My skin cleared, I gained a head full of thick curly hair, and experienced a dramatic change in my eye color! Just a handful of the benefits I’ve enjoyed from a purely raw diet.
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