Soft Ginger Cookies, no eggs or added fat

This is a non-egg version of a Fat Free Ginger Snap recipe by David Lebovitz.   These make delicious soft ginger cookies.

1 cup, packed brown sugar
1 individual size container unsweetened applesauce
1/3 cup mild molasses
2 3/4 cups whole wheat pastry flour
1 teaspoon baking soda
2 1/2 teaspoons ground cinnamon
1 1/2 teaspoons ground dried ginger
1/4 teaspoon ground cloves
1/4 teaspoon ground white pepper
1/4 teaspoon salt
2 Tablespoons egg replacer powder mixed with 1/4 cup water
1/2 cup finely-chopped candied ginger

Additional sugar (about 1/4 cup date sugar) mixed with a big pinch of cinnamon and coriander for rolling the cookies or pressing with a coated flat bottom cup or glass.

1. In the bowl of a standing electric mixer, beat the brown sugar, applesauce, and molasses for five minutes at medium speed, with the paddle attachment.

2. Meanwhile sift together the flour, baking soda, spices, and salt.  Also, chill a large cookie scoop and flat bottomed glass or mug by placing in the freezer.

3. After five minutes, stop the mixer, scrape down the sides, and add the egg substitute. Beat another minute.

4. With the mixer at its lowest speed, add the dry ingredients until completely incorporated, and mix on medium for one minute more.

5. Stir in the chopped candied ginger. 

6. To bake the cookies, preheat the oven to 350F (180C).

7. Line two baking sheets with parchment paper or silicone baking mats.

8. Pour some spiced granulated sugar in a shallow baking dish. Scoop the cookies into balls (about the size of an unshelled walnut) and plunk them down into the sugar, and dip a flat bottomed glass/mug in the sugar and press or tap down the cookies.  Bake for 9 minutes.  Cool on wire rack.  Makes about 44 cookies.

Ginger cookies hot from the oven.

This makes such a sticky dough that I wash the cookie scoop and glass/mug in between each sheet of cookies and refreeze while each batch bakes.