Gingerbread Cookies with White ChocolateMonday, January 20, 2014
By Catherine Cioffi, RD Contributing Blogger
This ginger bread recipe is a healthy twist on the classic dessert. It features a blend of whole wheat and all-purpose flour, plus unsweetened applesauce and Greek yogurt to replace the butter and oil.
I’ve had it taste-tested and approved by friends and family alike. The sweetness comes from a blend of spices, sugar, agave syrup, and molasses, while crystallized ginger and white chocolate chunks add unexpected texture and flavor.
If ginger isn’t your thing, craisins or chopped dates can be used as alternatives. At just 60 calories per cookie, they make a delicious snack or dessert that can fit within your New Year’s resolution!
Gingerbread Cookies with White Chocolate
Yield: 24 cookies
Prep time: 20 minutes
Chill time (for dough): 1 hour, or overnight
Bake time: 15 minutes
Total time: 1 hour and 35 minutes
1 cup whole wheat flour
1 cup all-purpose flour
1 teaspoon baking soda
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon salt
1 large egg
¼ cup unsweetened applesauce
¼ cup low-fat plain Greek yogurt
1 teaspoon vanilla extract
¼ cup agave syrup
¼ cup blackstrap molasses
¼ cup turbinado sugar (like Sugar in the Raw) or granulated sugar
½ cup crystallized ginger, chopped
½ cup white chocolate, chips or chunks
Pre-heat your oven to 350 degrees. Line two baking sheets with parchment paper or non-slip pad. In a medium bowl, sift together the flours, baking soda, ginger, cinnamon, and salt.
In a large bowl or a stand-mixture, add the egg, applesauce, yogurt, vanilla extract, agave, and molasses. Add the sugar, and whisk to combine.
Carefully add half the dry ingredients to the wet ingredients. Begin stirring in the mixer on low-medium speed. Add the remaining dry ingredients and continue stirring just long enough to form dough.
Gently fold in the crystallized ginger and chocolate.
Refrigerate dough for 1-2 hours, or overnight. Chilling the dough will make the next step easier, though if you are short on time it can be skipped.
After chilling, use a tablespoon to portion out the dough. Using clean hands, roll into small balls and place on baking sheets about 2 inches apart.
Bake for 12 minutes, or until golden on the edges. Remove cookies from the oven and transfer to a wire rack to cool
The final product is a softer, fluffy gingerbread cookie compared to more crunchy alternatives. Hope you enjoy!
Nutrition Analysis per Cookie:
Calories: 60; Total Fat: 0.3 grams, Saturated Fat: 0.1 grams; Protein 1.2 grams; Total Carbohydrates: 12.2 grams; Sugar: 3.5 grams; Fiber: 0.3 grams; Cholesterol: 6 milligrams; Sodium: 66 milligrams.