Fat Free Gingerbread Cookies

• Prepare the Dry Ingredients:
  • In a medium bowl, sift together the flour, baking soda, salt, and spices (cinnamon, ginger, cloves). Set aside.
• Mix the Wet Ingredients:
  • In a large mixing bowl, combine brown sugar, molasses, applesauce, vanilla extract, maple extract, and chai concentrate.
  • Using an electric mixer, beat the mixture on medium speed for about 4 minutes, or until smooth.
• Incorporate Egg Whites:
  • Add the egg whites to the wet mixture and beat for an additional 1 minute, until well combined.
• Combine Wet and Dry Ingredients:
  • Gradually whisk the dry ingredients into the wet mixture. Beat until fully incorporated, being careful not to overmix.
  • Gently stir in the candied ginger.
• Chill the Dough:
  • Cover the dough and chill in the refrigerator for at least 1 hour (or overnight for best results).
• Preheat the Oven:
  • Preheat your oven to 350°F (175°C). Line a cookie sheet with parchment paper or grease it with cooking spray.
• Prepare Cinnamon Sugar Coating:
  • In a shallow bowl, combine the granulated sugar and cinnamon.
• Shape the Cookies:
  • Scoop 1 tablespoon of cookie dough and roll it into a ball.
  • Coat the dough ball in the cinnamon sugar mixture, ensuring it’s well covered.
• Arrange on Baking Sheet:
  • Place the coated dough balls on the prepared cookie sheet, leaving about 3 inches between each cookie to allow for spreading.
• Bake:
  • Bake in the preheated oven for 10-12 minutes, or until the edges are set and the tops look slightly cracked.
• Cool:
  • Remove the cookies from the oven and transfer them to a wire rack to cool completely.

Yield:

• This recipe makes about 20 cookies.