Best 3 Diabetic Chewy Molasses Ginger Cookies Recipes
**Indulge in the Sweetness of Diabetic-Friendly Chewy Molasses Ginger Cookies with Our Collection of Scrumptious Recipes**
For those with diabetes or simply seeking healthier treats, our curated selection of diabetic-friendly chewy molasses ginger cookies is a delightful symphony of flavors. These delectable cookies, crafted with a harmonious blend of molasses, warm ginger, and a touch of sweetness, offer a satisfying crunch and a chewy texture that will tantalize your taste buds. Dive into our diverse range of recipes, each featuring unique variations that cater to different dietary preferences and tastes. From gluten-free and vegan options to those enriched with nuts and spices, our collection ensures that every cookie lover can find their perfect match. Embark on a culinary adventure as you explore these irresistible recipes, promising a guilt-free indulgence that nourishes both your body and soul.
CHEWY GINGER MOLASSES COOKIES
Molasses adds sweetness to these cookies and gives chewiness to every bite. Eat at least one warm right off the cooling rack with a tumbler of cold milk.
Provided by Food Network Kitchen
Categories dessert
Time 15m
Yield Makes: about 2 dozen
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F. Line two baking sheets with parchment paper.
- Whisk the flour, ginger, cinnamon, baking soda, cloves and salt together in a medium bowl. Set aside.
- Beat the butter and sugar together in a large bowl with an electric mixer on medium-high speed until well combined, about 3 minutes. Add the molasses and egg and beat until lighter in color, about 3 minutes. Add the flour mixture and mix on low until well blended.
- Using a tablespoon, form the dough into 1-inch balls and roll in sugar. Place each ball 2 inches apart on the prepared baking sheets. Bake until golden and crackled, 12 to 15 minutes; the cookies will still be a little soft. Baking these in 3 batches one sheet at a time gets you the nice, crackly top. The second sheet of cookies can stay on the counter until ready to bake. Form the remaining dough, roll the balls in sugar and place on the now cooled first baking sheet. Allow the cookies to cool for 5 minutes on the baking sheet, and then remove to a rack to cool completely.
DIABETIC CHEWY MOLASSES GINGER COOKIES
These cookies are every bit as hearty and spicy as their original counterparts, but the fat and the calories have been reduced.
Provided by Annacia
Categories Dessert
Time 1h35m
Yield 4 dozen, 48 serving(s)
Number Of Ingredients 12
Steps:
- Spray cookie sheet with nonstick spray; set aside.
- In a large mixing bowl, beat the margarine with an electric mixer on medium to high speed for 30 seconds.
- Add the brown sugar, baking soda, ginger, and 1/2 teaspoon cinnamon; beat until combined.
- Beat in Eggbeaters and molasses.
- Beat in as much of the all-purpose and whole wheat flour as you can with the mixer.
- Stir in any remaining flour with a wooden spoon.
- Cover and chill in the refrigerator for 1 hour.
- Shape dough into 1-inch balls.
- Combine the granulated Splenda and 1 teaspoon cinnamon.
- Roll balls in Splenda-cinnamon mixture.
- Place 2 inches apart on prepared cookie sheet.
- Bake in a preheated 350F oven for 10 to 11 minutes or until set and tops are cracked.
- Remove from cookie sheet.
- Cool on a wire rack.
- Makes about 4 dozen.
CHEWY MOLASSES COOKIES
This recipe has been handed down in our family since World War II and it remains a favorite with the grandkids today. Do not substitute anything for the melted shortening; your results will not be as good. If you prefer a crispier molasses cookie, bake one minute longer. These cookies freeze well (if you can keep your family from eating them up first!)
Provided by buckeye1953
Categories Dessert
Time 23m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Melt shortening and allow it to cool.
- In a large bowl, mix together the shortening, sugar, molasses, and egg. Beat well.
- Sift together the flour, baking soda, salt, and spices. Add to shortening/sugar mixture, mix well.
- Chill dough about half an hour or until firm.
- Roll into 1" balls, then roll balls in sugar. Place about 2 inches apart on cookie sheet.
- Bake about 8 minutes at 375 degrees. The edges should be slightly brown. Do not overbake!
- Cool on racks before storing.
Nutrition Facts : Calories 78.3, Fat 3.4, SaturatedFat 0.8, Cholesterol 3.9, Sodium 66.9, Carbohydrate 11.6, Fiber 0.2, Sugar 7.2, Protein 0.7
Tips:
- Chill the dough before baking: This will help the cookies hold their shape and prevent them from spreading too much.
- Don't overmix the dough: Overmixing will make the cookies tough.
- Bake the cookies until they are just set: Overbaking will make them dry and crumbly.
- Let the cookies cool completely before storing them: This will help them keep their shape and flavor.
- Store the cookies in an airtight container at room temperature: They will keep for up to 2 weeks.
Conclusion:
These diabetic-friendly chewy molasses ginger cookies are a delicious and healthy treat that can be enjoyed by people with diabetes and those without. They are made with whole wheat flour, oats, and molasses, which are all good sources of fiber and nutrients. The cookies are also low in sugar and fat, making them a guilt-free indulgence. So next time you're looking for a sweet treat, give these cookies a try!
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