Nutrition per serving may change if servings are adjusted.
2 cups all-purpose flour
2 teaspoons baking soda
1/2 teaspoon salt
1 1/4 teaspoons ground cinnamon
1/2 teaspoon ground cloves
1/2 teaspoon ground ginger
1 large egg white
1 1/4 cups sugar, divided
1/2 cup fruit puree fat replacement
1/4 cup canola oil
1/4 cup molasses
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.
Make Ahead Tip: Prepare through Step 1; cover and refrigerate overning. Store baked cookies in an airtight container at room temperatue for up to 4 days or freeze for longer storage.