It seems as though I took a bit of an unexpected holiday break from blogging.. sorry for the absence, but I’m back with much food to share. My friend and I decided to do some Christmas cookie baking one afternoon, and I stumbled across a recipe from David Lebovitz for nonfat gingersnaps. The cookies use applesauce, cooked down, to achieve a satisfyingly chewy texture.
2 1/4 cup whole wheat pastry flour or all purpose flour
1 tsp baking soda
3 tsp ground cinnamon
1 1/2 tsp ground ginger
1/4 tsp ground cloves
1/4 tsp freshly ground black pepper
1/4 tsp salt
1/2 cup additional sugar for rolling cookies
Combine flax and water in a small bowl and set aside.
In the bowl of a stand mixer fitted with the whisk attachment, beat brown sugar, applesauce, and barley malt syrup on medium speed for five minutes. Scrape down sides of bowl, then add flax mixture and beat for another minute.
In a medium bowl, sift together flour, baking soda, spices, and salt. With the mixer on low, slowly add the flour mixture until completely incorporated. Place batter in the fridge for at least an hour to chill.
Preheat oven to 350° F. Line two baking sheets with parchment paper or silicone mats. Pour the sugar onto a small plate.
Scoop heaping tablespoons of batter and dip them into the sugar, then roll the batter into balls. Place the batter on the cookie sheets with at least 3 inches between each.
Bake for about 13 minutes, or until the centers of the cookies feel just about set. Remove from oven allow to cool completely before serving.