Chewy Molasses Cookies
From EatingWell: September 1997
Redolent of cloves and ginger, these chewy molasses cookies are great for after school snacks.
- 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.
Tips & Notes
- 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.
Per cookie: 120 calories; 2 g fat (0 g sat, 1 g mono); 0 mg cholesterol; 24 g carbohydrates; 1 g protein; 0 g fiber; 158 mg sodium; 69 mg potassium.
Carbohydrate Servings: 1 1/2
Exchanges: 1 1/2 other carbohydrate, 1/2 fat
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- Total Time
- 45 minutes or less
- 8 or more
- Preparation/ Technique
- Health & Diet Considerations
- Diabetes appropriate
- Ease of Preparation
- September 1997