Low Fat Gingerbread Cookies
These reduced fat gingerbread cookies still taste great. Adapted from shape magazine.
Steps
Preheat oven to 350f.
Combine dry ingredients and blend well.
In a separate bowl combine the wet ingredients plus sugar and beat until smooth.
Stir dry ingredients into the wet mixture.
Separate into 2 parts , cover , and refrigerate for 1 hour or more.
Roll out cookies 1 / 8 inch thick and cut out shapes.
Place onto aluminum foil lined baking sheet.
Bake for 8 minutes.
Ingredients
all-purpose flour, whole wheat flour, ground ginger, cinnamon, pumpkin pie spice, baking soda, baking powder, sugar, molasses, egg, butter