Reviewed: Jul. 7, 2011

I used whole wheat flour and also doubled the spices, and added 1tsp cinnamon. Next time I will use maybe 1tsp vanilla as well, and brown sugar in place of some of the white sugar in this recipe, seems to be lacking just a little something. But this is a great and easy recipe.

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Reviewer:

lnf5886

Cooking Level: Intermediate

Reviewed: May 17, 2011

I thought the dough was too sticky to roll into the sugar, so I just put a heaping teaspoons onto parchment paper lined cookie sheets. They came out beautiful. They are very good for a low fat cookie.

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Reviewer:

Susie

Reviewed: Jan. 7, 2011

These cookies are a pretty good alternative to the full fat version, but they did not turn out thin & crispy like we prefer our gingersnaps. If you like soft, puffy, & chewy gingersnaps, then this is the recipe for you. :) We did like the flavor, however (I added much more ground ginger & cinnamon to the mix). I agree with others that they are a little on the sweet side even with unsweetened applesauce, so the sugar can definitely be reduced. Thanks for sharing the recipe! My hips & thighs thank you! :)

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Reviewer:

TTV78

Cooking Level: Intermediate

Home Town: Denver, Colorado, USA

Living In: San Francisco, California, USA

Reviewed: Dec. 17, 2010

I have made these very sweet treats twice and found them easy to make and eat but would make tiny adjustments next time. I would substitute 1 teaspoon cinammon, 1 teaspoon ginger and cut way back on the allspice, or omit and use 1/4 teaspoon of cloves instead , and cut back on the sugar. Also, 2 tablespoons of margarine or butter could improve the taste subtley. A few grains of salt could also smooth out the taste. For calorie-reduced recipes, taste has to be spot on to satisfy or else our diets are at risk. The recipe made no reference to unsweetened applesauce which would also reduce the sweetness and calories.

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Reviewer:

cookiemama

Reviewed: Oct. 19, 2010

Great low-fat cookie! I used 1/2 whole wheat flour and 1/2 white flour, then followed other reviewers and added more spices. Delicious with some warm peaches and whipped cream!

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Reviewer:

Moose

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Reviewed: Sep. 28, 2009

The first batch I made came out awesome thin and crunchy chewy cookies. The second batch I made I added less sugar and they turned out all fluffy like the picture above, mabey I added too much baking soda idk.

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Reviewer:

busybaker

Cooking Level: Expert

Living In: Las Vegas, Nevada, USA

Reviewed: Jun. 9, 2009

these are delicious, but even more so considering how much healthier they are than 95% of desserts! i took some of the suggestions to increase the spices, and also tossed in a little vanilla. the cooking spray on the fingers tip definitely helped stop the sticking. with these minor changes, this recipe is worthy of all 5 stars. i will DEFINITELY be making these again!

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Reviewer:

SaucyDoc

Reviewed: Feb. 16, 2009

These cookies are so yummy! I always bake them so they are chewy - around 8 minutes. They're soft and sweet and spicy. Thanks for the recipe!

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Reviewed: Jan. 5, 2009

These were very difficult to make. The dough is very stiff and crumbly. I ended up adding 1/8 cup of vegetable oil to bind everything together. The taste is ok. I originally made the Grandmother's Gingersnaps recipe and those came out PERFECT. Of course, not as healthy!

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Reviewer:

taralynne

Cooking Level: Expert

Living In: Raleigh, North Carolina, USA

Reviewed: Aug. 26, 2008

Really amazing, especially for a low fat recipe! I used light butter and extra spices and molasses. Cooked them for 7 minutes, perfectly soft and chewy. Excellent with lemon curd spread on top!

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