Ginger “Puff” Cookies-Skinny Version

It is 33 degrees outside as I write this, sitting on the back porch at 6 am. It’s still dark and my coffee is close at hand. I love this change in the weather-it means all things nutmeg and Christmas and Thanksgiving and decorating and making presents and more coffee and hot tea and….

Tasty, Skinny Ginger “Puff” Cookies-which I make without sugar, shortening and a ton of calories.

(I love the original Ginger Snap type Cookies, don’t get me wrong. But with ingredients like 1 1/2 Cups of Shortening and 1 Cup of Sugar…I wanted to find a healthy alternative that would satisfy my ginger cookie loving ways.)

Here’s all that you’ll need to make your own Ginger “Puff” Cookies (printable recipe at the bottom):

2 1/4 C Flour, plus 3-4 TBS
2 tsp Ground Ginger
1 tsp Baking Soda
3/4 tsp Cinnamon
1/2 tsp Ground Cloves
1/8 tsp Salt
3/4 C Ripe Bananas
1 tsp liquid Stevia
1 egg
1/4 C Molasses
2 Powdered Packets of Stevia to Sprinkle the puffy tops (not necessary, but nice)

Preheat the oven to 350. Makes 40-45 cookies.

In a medium mixing bowl, measure out the 2 1/4 Cup of Flour.

Enjoy the ginger scent for a moment, then add the 2 tsp Ground Ginger.

Next, add the 1 tsp Baking Soda.

Add the 3/4 tsp of Cinnamon.

Inhale, then add the 1/2 tsp of Ground Cloves. Yum.

Finally, add the 1/8 tsp Salt.

Thoroughly mix the dry ingredients together.

In a large bowl, add the 3/4 C Bananas.

Add the 1 tsp liquid Stevia.

Crack yer egg into the bowl.

Lastly, add the 1/4 C of molasses.

Blend on a low speed until mixed-about a minute.

Slowly, add the dry ingredients to the wet, increasing the mixing speed if needed. The batter will become very thick and very sticky.

If the mixer starts to bog down, add the rest of the flour mixture by hand. Then, add the 3-4 TSB of the remaining flour until the batter is very thick.

Spoon 1″ round cookie puffs onto an ungreased cookie sheet, leaving about 1-2″ in between each puff.

Sprinkle the tops of the cookies with the powdered Stevia, if desired. This makes them a little sweeter-and my hubby, the sweet tooth, desired the extra sweetness.

Bake 8-9 minutes or until the cookies are puffy and browned on the bottom. Cool on the pan on a wire rack for one minute.

Transfer the cookies to a wire rack to finish cooling.

Enjoy these Tasty, Skinny Ginger “Puff” with a hot cup of tea and without the guilt!

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