These low fat gingerbread cookies are warmly spiced, lightly sweet, and irresistibly chewy—with only 2 grams of fat per cookie. Made without butter or oil, they still deliver that deep molasses flavor and festive charm you love. Whether you’re baking for the holidays or just want a cozy, spiced treat, these cookies are the perfect guilt-free option.
About This Recipe
These cookies have a soft, chewy center with slightly crisp edges. The bold flavors of ginger, cinnamon, and molasses come through beautifully, making each bite feel nostalgic and comforting. They’re sweet enough to satisfy but not overly sugary, with a finish that’s warm and balanced.
They’re quick to prepare, made with simple ingredients, and perfect for cookie cutters or just dropping and baking. A great choice for holiday baking without the heavy ingredients.
Why This Recipe Belongs in Your Diet
Traditional gingerbread cookies rely heavily on butter and sugar, but this version uses unsweetened applesauce and egg white to cut the fat while maintaining a tender texture. The molasses provides iron and depth of flavor, making each bite both tasty and smart.
What You’ll Need (Ingredients)
We’re leaning into bold spices and wholesome swaps to keep the flavor up and the fat down.
- All-Purpose Flour (1 ¾ cups): Forms the base and gives structure to the cookies.
- Baking Soda (¾ teaspoon): Helps the cookies rise and spread slightly.
- Ground Ginger (1 teaspoon): Brings bold, spicy warmth.
- Ground Cinnamon (1 teaspoon): Adds a cozy, sweet balance.
- Ground Cloves (¼ teaspoon): Deepens the spice profile.
- Salt (¼ teaspoon): Enhances all the other flavors.
- Unsweetened Applesauce (¼ cup): Replaces butter and keeps the dough moist.
- Brown Sugar (⅓ cup, packed): Adds caramel sweetness and chew.
- Molasses (2 tablespoons): Essential for classic gingerbread flavor.
- Egg White (1 large): Binds the dough with no added fat.
- Vanilla Extract (1 teaspoon): Rounds out the spice and sweet notes.
How to Make Low Fat Gingerbread Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk together flour, baking soda, ginger, cinnamon, cloves, and salt.
- Mix wet ingredients: In another bowl, stir together applesauce, brown sugar, molasses, egg white, and vanilla.
- Combine: Add the dry ingredients to the wet and stir until a dough forms.
- Chill dough: Let the dough rest in the fridge for 15–20 minutes (optional but helps shape).
- Shape cookies: Roll dough into tablespoon-sized balls or use cookie cutters on a lightly floured surface.
- Bake for 8 to 10 minutes, until edges are set and centers are slightly soft.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack.
Recipe Tips And Variations
- Want them crispier? Bake 1–2 minutes longer or roll thinner if cutting shapes.
- For extra sparkle, roll dough balls in coarse sugar before baking.
- Add a simple glaze with powdered sugar and a splash of lemon juice for a festive finish.
How To Store Leftovers
Store cookies in an airtight container at room temperature for up to 5 days. They also freeze well for up to 2 months. Let thaw at room temp before serving.
Nutrition Facts:
- Serving Size: 1 Cookie
- Calories: 85 Kcal
- Fat: 2 G
- Carbohydrates: 15 G
- Protein: 1 G
- Sodium: 70 Mg
Try More Recipes:
- Low Fat Pumpkin Cookies
- Low Fat Oatmeal Raisin Cookies
- Low Fat Gluten Free Cookies
- Low Fat Peanut Butter Cookies
Low Fat Gingerbread Cookies
Description
Soft, chewy cookies with classic gingerbread spice and only 2g of fat—perfect for healthier holiday baking.
Ingredients
Instructions
- Preheat oven to 350°F and line baking sheet.
- Mix flour, baking soda, spices, and salt.
- In another bowl, mix applesauce, sugar, molasses, egg white, and vanilla.
- Stir dry into wet until dough forms.
- Chill dough 15–20 minutes (optional).
- Roll or shape cookies and place on sheet.
- Bake 8–10 minutes until edges set.
- Cool 5 minutes on pan, then move to rack.