Less Fat Gingersnaps

Less Fat Gingersnaps

Allison Marks 0

"Delicious cookies that can be made like a crisp gingersnap cookie, or a soft, chewy cookie."

Ingredients {{adjustedServings}} servings 63 cals

Serving size has been adjusted!

Original recipe yields 48 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 63 kcal
  • 3%
  • Fat:
  • 0.3 g
  • < 1%
  • Carbs:
  • 14.5g
  • 5%
  • Protein:
  • 0.8 g
  • 2%
  • Cholesterol:
  • < 1 mg
  • < 1%
  • Sodium:
  • 29 mg
  • 1%

Based on a 2,000 calorie diet

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  1. Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets.
  2. Sift together the flour, ginger, allspice and baking soda, set aside. In a medium bowl, cream together the margarine and 1 1/2 cups of sugar. Stir in the applesauce and molasses. Add dry ingredients to the molasses mixture and mix until just blended.
  3. Roll tablespoons of dough into balls and roll the balls in the remaining sugar. Place the balls on the prepared cookie sheet, flatten slightly. Bake for 6 to 8 minutes in the preheated oven for chewy cookies, 12 to 15 for crisp cookies. Cool on wire racks.
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Reviews 25

  1. 30 Ratings


The recipe has one error, I believe...since the sugar is divided in the ingredients list, I think the first addition of sugar is supposed to be 1 1/2 cups, with the extra 1/4 cup to be added in later for rolling the balls in. Mine worked out fine this way. I also had my doubts about the accuracy of the recipe when it called to cream only a tbsp of butter with all that sugar, but it turned out fine. The dough was quite sticky for rolling balls...I found that refrigerating it between batches and spraying nonstick spray on my hands ( ! ) worked best to keep it from sticking to me. My yield was 64 cookies, made from approx 1 inch balls. Parchment paper also was great for these...


These weren't that bad for a nearly non-fat recipe, with some given modifications. I used about 1/2 cup less white sugar>, and added about 2 teaspoons vanilla. They weren't spicy enough for me--I'd definitely add a few dashes more of each spice, maybe even doubling it (especially with that lack of fat). I wanted to make these crisp (or rather, crunchy) instead of soft and chewy, but I think unless the gingersnaps were 1.5" in diameter (which isn't a bad idea at all), they won't be too crisp, especially in the center, with the directed baking time. I don't see how you can make chewy cookies. I didn't try it, but judging from the soft center of my crunchy cookies, the texture would be more like a tough bread than a soft, chewy cookie with such a low fat content. All in all, a hopefully flavorful recipe for those who are looking for low-fat (It'd be ** or *** stars otherwise).


These cookies are a pretty good alternative to the full fat version, but they did not turn out thin & crispy like we prefer our gingersnaps. If you like soft, puffy, & chewy gingersnaps, then this is the recipe for you. :) We did like the flavor, however (I added much more ground ginger & cinnamon to the mix). I agree with others that they are a little on the sweet side even with unsweetened applesauce, so the sugar can definitely be reduced. Thanks for sharing the recipe! My hips & thighs thank you! :)