Less Fat Gingersnaps

Less Fat Gingersnaps


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


servings 63 cals
Serving size has been adjusted!

Original recipe yields 48 servings



  • 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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  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 ...

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-...

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 th...

these are delicious, but even more so considering how much healthier they are than 95% of desserts! i took some of the suggestions to increase the spices, and also tossed in a little vanilla. th...

I thought the dough was too sticky to roll into the sugar, so I just put a heaping teaspoons onto parchment paper lined cookie sheets. They came out beautiful. They are very good for a low fat...

Really amazing, especially for a low fat recipe! I used light butter and extra spices and molasses. Cooked them for 7 minutes, perfectly soft and chewy. Excellent with lemon curd spread on top!

This cookie is way to sweet. I used only 1 1/4 cups of sugar as one review suggested and it was still to sweet. I would reduce the sugar to 3/4 cup. this is soft cookie. The dough was sticky ...

I love spice cookies and cakes, and I decided that I just had to try this recipe. Not a dissapointment! Delicious, spicy, sweet cookies. They were gone by the day after I made them, so apparentl...

Pretty good for low-fat cookies, and I figured out that each 1 TBS-sized dough worth of cookie is equal to 1 Weight Watcher point, which is the diet I am on. I baked them on parchment paper to ...