2 cups flour
1/2 cup whole wheat flour
1/2 cup applesauce
3/4 cup light brown sugar
1/4 cup molasses
1/4 cup crystallized ginger, chopped
1 tablespoon ground ginger
2 teaspoons fresh ginger, minced
2 teaspoons baking powder
2 egg whites
Preheat oven to 325. Grease 2 cookie sheets. In a large bowl, mix together applesauce, molasses, sugar and egg whites. Add both flours, crystallized ginger, ground ginger, fresh ginger and the baking powder and mix thoroughly. Drop in 1 tablespoon amounts on the prepared pans, leaving at least one inch space between. Bake 15 minutes or until the cookies are no longer shiny and look “set”. Yield: about 18-20 cookies.
I made these cookies last night (continuing my “sweets on Tuesdays” streak) and I think they came out well: very ginger-y, chewy and low fat. I was going to make just basic ginger cookies, but then I noticed I had a knob of fresh ginger and some (probably very elderly) crystallized ginger in the cabinet and decided to make triple ginger cookies instead. I am glad I did, all of that ginger kept me from the “where’s the chocolate?” thoughts I usually have with these sorts of cookies.