Skinny Ginger Cookies
Serves: 50
Makes: 50 cookies; Serving Size: 1 cookie Nutrition Facts per cookie: 40 calories, 1 g fat, 0 g saturated fat, 52 mg sodium, 8 g carbs, 1 g fiber, 4 g sugar, 1 g protein
  • 3 tablespoons butter, softened
  • 2 Tablespoons Greek yogurt
  • ½ cup plus 3 tablespoons coconut palm sugar, divided, as an alternate regular sugar is OK (
  • See more about Coconut Palm Sugar here
  • )
  • ¼ cup molasses
  • 1 large egg
  • 2 cups white whole wheat flour (loosely packed, about 9 ounces) (or whole wheat pastry flour)
  • 2 teaspoons baking soda
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Cooking spray
  1. Place butter in a large bowl with yogurt; beat with a mixer at medium speed until fluffy. Beat at a medium speed while gradually adding ½ cup of sugar until light and well blended.
  2. Add molasses and egg; beat well.
  3. Combine flour and all spices; stirring with a whisk. Gradually add flour mixture to butter mixture, stirring until well blended.
  4. Divide dough in half and wrap each portion in plastic wrap, and freeze for 30 minutes.
  5. Preheat oven to 350 degrees. Spray cookie sheets with cooking spray.
  6. Take each portion of dough and make 1 inch balls. You should have roughly 26 balls. Roll balls in remaining 3 tablespoons sugar, and place on baking sheets. Leave about 2 inches between each ball.Leave about 2 inches between each ball.
  7. Flatten cookies with the bottom of a glass to ½-inch thickness. Bake at 350° for 12 minutes or until lightly browned. Remove from baking sheet, and cool completely on wire racks before serving.
  8. Enjoy!!
Recipe by Nutrition Twins at