Soft Low Calorie Gingerbread Cookies for Guilt-Free Indulgence
Enjoy guilt-free indulgence with these soft gingerbread cookies, perfect for the holiday season.
Equipment
- - Mixing bowls
- Whisk
- - Baking sheet
- - Parchment paper
- Scoop or spoon
Ingredients
For the Dough
- 1 cup Instant Oats grind into a fine flour
- 1 cup Whole Wheat Flour or Gluten-Free Flour use a 1:1 gluten-free blend with xanthan gum if avoiding gluten
- 1 tbsp Baking Powder
- 2 tsp Ground Ginger adjust to taste
- 2 tsp Ground Cinnamon
- 1 tsp Ground Nutmeg optional
- 1 tsp Ground Cloves optional
- 1/2 tsp Salt
- 1/2 cup Unsalted Butter or Coconut Oil melted
- 1 large Egg White at room temperature
- 1 tsp Vanilla Extract use pure extract
- 1/2 cup Molasses
- 1/4 cup Nonfat Milk or any milk of choice
Instructions
Instructions
- Prepare Dry Ingredients: In a large bowl, whisk together instant oats, whole wheat flour (or gluten-free flour), baking powder, spices, and salt until evenly combined.
- Prepare Wet Ingredients: In a separate bowl, mix melted butter (or coconut oil), egg white, and vanilla extract until smooth. Stir in molasses and nonfat milk until well blended.
- Combine Mixtures: Gradually add the dry ingredients into the wet mixture. Gently fold them together until just combined.
- Chill Dough: Cover the dough tightly and refrigerate for about 30 minutes.
- Preheat Oven: Preheat your oven to 325°F (163°C) and line a baking sheet with parchment paper.
- Shape Cookies: Drop rounded portions of dough onto the lined baking sheet, spacing them about 2 inches apart. Flatten each scoop slightly.
- Bake: Place the baking sheet in the preheated oven and bake for 7-10 minutes until the edges are set but the centers look slightly soft.
- Cool: Let the cookies cool on the baking sheet for about 10 minutes before transferring to a wire rack to cool completely.
Notes
Optional: Drizzle with a light sugar-free icing for an extra festive touch!