These low fat gingersnap cookies pack all the spicy snap you love into a lighter, crisper bite—without a drop of butter or oil. Each cookie contains only 1.5 grams of fat, making them a fantastic option for anyone following a low-fat or heart-healthy diet. Crunchy, spicy, and lightly sweet, they’re ideal for dunking in tea, gifting during the holidays, or sneaking as a guilt-free snack.
About This Recipe
These cookies are crisp on the outside with a satisfying snap, just like the classic version. The flavor is bold, thanks to ground ginger, cinnamon, and a touch of cloves, while the molasses adds depth and that signature golden hue.
They’re easy to make with pantry staples and come together in one bowl. Because they’re low in fat and high in flavor, they’re perfect for those who want to indulge in a traditional treat without overdoing it.
Why This Recipe Belongs in Your Diet
These cookies use unsweetened applesauce instead of oil or butter, drastically reducing fat while keeping the texture snappy and light. Molasses and spices provide strong flavor, so you won’t even miss the richness of traditional versions.
What You’ll Need (Ingredients)
This simple, spiced cookie dough comes together fast with basic ingredients you probably already have.
- All-purpose flour, 1 1/4 cups: The sturdy base for a crisp cookie.
- Baking soda, 1 tsp: Helps the cookies puff slightly and develop that cracked top.
- Ground ginger, 1 1/2 tsp: The dominant flavor—zingy and warming.
- Ground cinnamon, 1/2 tsp: Adds cozy depth to the spice blend.
- Ground cloves, 1/4 tsp: A bold, peppery note that balances the sweetness.
- Salt, 1/4 tsp: Enhances the spices and brings out the molasses.
- Unsweetened applesauce, 1/4 cup: Replaces fat while keeping the cookies light and dry enough to crisp.
- Light brown sugar, 1/3 cup (packed): Sweetens and gives a chewy-crisp edge.
- Molasses, 2 tbsp: Adds deep color and classic gingersnap taste.
- Egg white, 1 large: Binds the dough and helps crisp the edges.
- Vanilla extract, 1 tsp: Rounds out the spice with a warm finish.
- Optional: 2 tbsp granulated sugar (for rolling): Gives a sparkly, crunchy finish.
How to Make Low-Fat Gingersnap Cookies
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Mix dry ingredients: In a bowl, whisk flour, baking soda, ginger, cinnamon, cloves, and salt.
- Combine wet ingredients: In another bowl, stir applesauce, brown sugar, molasses, egg white, and vanilla until smooth.
- Make dough: Gradually mix the dry ingredients into the wet until fully combined.
- Form cookies: Scoop into 1-inch balls, roll in sugar if using, and place on the baking sheet.
- Flatten slightly: Use your palm or the back of a spoon to gently press each ball.
- Bake: Bake for 9–11 minutes until edges are firm and centers are set.
- Cool: Cool on the pan for 5 minutes, then transfer to a wire rack to crisp up fully.
Recipe Tips And Variations
- Want extra snap? Let the cookies cool completely uncovered—they crisp as they cool.
- Add orange zest for a citrusy twist.
- Swap half the flour for whole wheat pastry flour for a nuttier flavor.
- Roll thinner and bake longer for extra crispness.
How To Store Leftovers
Store in an airtight container at room temperature for up to 5 days. To retain crispness, place a sheet of paper towel in the container. For longer storage, freeze for up to 2 months.
Nutrition Facts
Serving Size: 1 cookie
- Calories: 80 kcal
- Fat: 1.5 g
- Carbohydrates: 16 g
- Protein: 1 g
- Sodium: 55 mg
Try More Recipes:
- Low Fat Ginger Molasses Cookies
- Low Fat Cookie Recipe For Weight Watchers
- Low Fat Cookie Dough Ice Cream
Low Fat Ginger Snap Cookie Recipe
Description
Classic spicy snap cookies made healthier with only 1.5g of fat each.
Ingredients
Instructions
- Preheat oven to 350°F and line baking sheet.
- Mix flour, baking soda, spices, and salt.
- Stir applesauce, brown sugar, molasses, egg white, and vanilla.
- Combine dry and wet to form dough.
- Shape into balls, roll in sugar, and flatten slightly.
- Bake 9–11 minutes.
- Cool completely for best crisp.