Published on November 15th, 2016 | by Admin0
Low Calorie Low Fat Gingerbread Cookies: Unsulphured Beastly Black Strap Molasses
This happens to be one of my favorite recipes because I just love having the aroma of freshly baked gingerbread cookies in my house for the holidays. I know you’ll fall in love with these low fat gingerbread cookies made with Bob’s Red Mill’s Organic Whole Wheat Pastry Flour too!
- 1 whole egg
½ cup butter
- 4 ounces of sugar
- 3 cups Bob’s Red Mill’s Organic Whole Wheat Pastry Flour
- ½ cup blackstrap molasses, unsulphured
- ½ teaspoon baking soda
- ½ teaspoon cinnamon
- 1 teaspoon ginger
- ½ teaspoon Himalayan salt
- ½ teaspoon nutmeg
- Before I get started grab 2 cookie trays and line them with parchment paper. I also cut 2 separate pieces of parchment paper identical in length. We will be using them later.
- I take ½ a cup of butter and put it in my large baking bowl. I let the butter stand at room temperature in the bowl for approximately 15 minutes before adding 4 ounces of sugar to the bowl.
- After I add the sugar to the bowl, I add 1 whole egg and the black strap molasses to the bowl. I use my hand held mixer to combine the ingredients thoroughly. I then set this bowl to the side.
- Next, I grab another large baking bowl, and I add 3 cups of whole wheat flour and the other dried ingredients. I make sure they are combined well in the mixing bowl before I add the bowl with the egg, black strap molasses and sugar to it.
- At this point the ingredients usually become tough to combine thoroughly. This is when clean hands come in handy, pun intended. I finish combining the dough with my hands before separating it the dough into two portions.
- I wrap each portion in Saran Wrap and place it in the refrigerator for a little over an hour. This is the hardest part of the whole recipe, waiting for an hour.
- Once I remove the dough from the refrigerator, I place it on the counter. I remove one of the portions from the Saran Wrap and place it between the 2 sheets of parchment paper. With a rolling pin, I roll out the dough between the sheets of parchment paper.
- For these cookies you’ll want the dough to be fairly thin once you roll it out. I take a lid from a jar and use it as my cookie cutter. If it is a special occasion or holiday it is fun to use themed cookie cutters.
- After the cookies are cut out, I place them on the lined baking sheet. I proceed to do this with the second batch of dough as well. Once all of the cookies are cut out and on the baking sheets, I stick them in the freezer for 10-12 minutes or until they are firm.
- While I am waiting for my cookies to firm up, I set the oven temperature to 350 degrees. When the cookies are firm, I place them in the oven and bake them for approximately 15 minutes. The temperature time will depend on you oven. The cookies should be done, but not crisp.
For extra holiday flare, you can also add chocolate covered nuts prior to baking!
Beastly breakdown per serving
Serving size: 1 cookie
Yields approximately: 60 small cookies
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