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Chewy Molasses Cookies


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 granulated sugar
1/2 cup fruit puree fat replacement
--homemade or store-bought
1/4 cup canola oil
1/4 cup molasses

1. In a medium bowl, whisk flour, baking soda, salt, cinnamon, cloves and ginger. 2. In a large mixing bowl, whisk egg white, 1 cup sugar, fruit puree, oil and molasses. Add dry ingredients and stir gently until combined. Cover with plastic wrap and refrigerate until firm, at least 2 hours or overnight. 3. Preheat oven to 375F. Coat 2 baking sheets with nonstick spray or line them with parchment paper. 4. 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. 5. Bake cookies, 1 sheet at a time, for 10 to 15 minutes, or until golden on the bottom. Transfer to a wire rack to cool. (The cookies will keep for up to 4 days in a tightly covered cookie tin. Freeze for longer storage.)


110 calories per cookie; 1 gram protein; 2 grams fat (0.2 gram saturated fat); 21 grams carbohydrate; 115 mg sodium; 0 mg cholesterol; 0 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, September 1997

Yield: 24 servings

Preparation Time: 0:00

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