24 Reviews of Giant Low Fat Ginger Cookies

From: Roosie

On Sep 13, 2004

I was even kind of surprised at how good these are! I replaced the white flour with whole wheat pastry and used 1 whole egg intead of whites. BF loves these! He likes flat cookies, which these, admittedly, are. They're incredibly tender and chewy and have nice light gingery flavor, that is wonderfully accented by the applesauce. I can imagine how these would be really good for ice cream sandwiches... actually, Trader Joe's sells a fresh ginger gelato that I'm sure would be TDF with these. I can't really tell you how many this makes- they got eaten too quickly as they came off the rack. One thing, though- with a lot of cookie recipes you need to slightly undercook the cookies to ensure they are chewy. Don't do that with these. They will just be undercooked. Cook these until they're firm and they'll still be chewy. Thanks for a great healthy cookie recipe, ladypit! We love them!

From: Mysterygirl

On Sep 28, 2004

These are really good. I've never had a soft ginger cookie before so this was a first. A good first I must say. I am going to use some of them to make sandwich cookies with Ginger Cheese by Sharon123 #53255. I think it'll be great. Thanks!

From: ~Leslie~

On Sep 12, 2004

These were awesome, with just the right texture and flavour. Low fat? Never know it by tasting it! Thanks so much for posting!

From: ChefRed

On Oct 10, 2005

These were good. I made with 1 egg instead of just whites. Very nice & will make again with just egg whites next time!

From: Baking*Belle

On Dec 4, 2005

Mmm...soft and good and very yummy! I subbed honey for the molasses, used all white flour, and sweetened applesauce (but I cut down on brown sugar by 1/4 cup). It needed a little something, maybe some orange or lemon. My mom said it wasn't really that sweet, so it was more like a snack cookie than a dessert cookie. Still good!

From: PINK PEARL

On Nov 16, 2006

MAGNIFICENT COOKIES! Did half the serving, used 1/4 cup granular splenda plus 2 tbsps. brown sugar, 1/8 maple syrup, sweetened applesauce, more ginger and more cinnamon...Baked for 18 minutes...Best cookies, and incredibly low-fat!!! THANX!!!

From: Thorsten

On Oct 7, 2005

Best ever cookies. We have made them three times in two days!!! And I eat the last one right now. They are made so fast, but everyone will believe you have spent hours to create such a perfect sweet treat. The flavours of ginger and cinnamon in this soft and chewy cookies are unbelievable good. The ginger adds a delicate pepperiness note. They way I love them most is as a sandwich with vanilla ice in between. This is heaven on earth and for you ladypit every star from heaven for this recipe. Thanks

From: hannahactually

On Oct 10, 2005

Oh, my, these are phenomenal! I undercooked mine a bit, because I love cookies chewier, and I also used Splenda Brown Sugar mix and a little less butter/more applesauce. Even with all these modifications, my cookies came out DELICIOUS! I halved the recipe and ended up with 12 cookies. Yum! I will be making these soft, chewy, spicy cookies time and again!

From: Kasha

On Sep 17, 2006

Easy to put together and tasty. Almost no fat, but a bit sweet for me, next time I'll cut down the sugar a bit. Made exactly 22 big cookies for me, I wish I had some vanilla ice cream to try with them, but they are just fine without. Nice low fat recipe.

From: LUVMY2BOYS

On Jun 20, 2006

A wonderful cookie. I made some changes just for my own tastes but believe me, this is a cookie worth making! I switched the ginger & cinn amounts but next time will not do that as I think the ginger flavor didn't come out as well. I added 1/2 cup Splenda because I just have an incurable sweet tooth, then sprinkled the tops with a cinn/Splenda mix. VERY easy to make & baked up flat, chewy & moist. I also used whole wheat pastry flour for the white flour. Thanks for sharing!