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Fat-Free Gingerbread & Ginger Snap Recipes (Low Fat & Healthy)


Rich Fat-Free Gingerbread


  • 1 1/4 cups unbleached all-purpose flour
  • 3/4 cup boiling water
  • 1/2 cup molasses
  • 1/4 cup prune puree
  • 1/4 cup brown sugar, packed
  • 1 tsp baking powder
  • 3/4 tsp baking soda
  • 1 tsp ground cinnamon
  • 1 tsp ground ginger
  • 1/4 tsp ground cloves
  • 1/4 tsp salt
  • 2 egg whites, lightly beaten
  • 3/4 cup raisins


Preheat oven to 325 degrees Fahrenheit. Sift together flour, baking powder, cinnamon, ginger, cloves and salt in a large bowl. Combine prune puree and sugar in a separate container. Stir in ½ teaspoon baking soda and molasses. Add the remaining 1/4 teaspoon of the baking soda to the boiling water. Stir prune puree mixture and the boiling water into the flour mixture alternately, stirring to combine. Fold in egg whites and raisins. Spray 8 x 8 baking pan with nonstick zero-calorie cooking spray, then sprinkle lightly with flour. Spread batter evenly in pan, and bake 30 minutes or until a toothpick inserted in center comes out clean. Remove from pan and cool on wire rack, then cut into squares.

Fat-Free Gingerbread Cookies


  • 5 cups unbleached all-purpose flour
  • 4 tsp baking soda
  • 2 tsp cinnamon
  • 2 tsp ginger
  • 1/2 tsp cloves
  • 1/2 tsp allspice
  • 1/2 tsp nutmeg
  • 1 cup canned pumpkin
  • 1 cup brown sugar
  • 1 cup molasses
  • 3/4 cup skim milk
  • 1 Tbsp apple cider vinegar
  • 1/2 tsp salt
  • 2 egg whites


Preheat oven to 350 degrees Fahrenheit. Sift together 3 cups flour and spices (excluding salt) in large mixing bowl. In separate bowl, beat together brown sugar, molasses, milk, vinegar, salt, and egg whites until smooth. Stir together wet and dry ingredient mixtures, then add 2 more cups of flour gradually, stirring constantly, just until mixed in. Chill in refrigerator for 2-3 hours. On lightly floured surface, roll dough out 1/4 inch thick and cut cookies as desired. Bake 7-12 minutes depending on desired crispiness or chewiness, keeping in mind that cookies will continue to harden while cooling. Transfer to wire rack or cut-open brown paper bags to cool.

Quick Fat-Free Gingersnaps


  • 2 3/4 cups unbleached all-purpose flour
  • 1 tsp ground ginger
  • 1 1/2 tsp ground allspice
  • 1 tsp baking soda
  • 1 1/4 cups sugar
  • 3/4 cup applesauce
  • 4 Tbsp molasses


Preheat oven to 375 degrees Fahrenheit. Mix together flour, ginger, allspice, and baking soda. Cream together sugar, applesauce and molasses. Add dry ingredients to wet and stir just until combined. Pour extra sugar into saucer or shallow dish. Roll dough into balls, a tablespoon at a time, then roll in sugar and place on sprayed/greased cookie sheet, flattening slightly. Bake 6-8 minutes for chewy cookies, 12-15 minutes for crispy. Cool on wire rack.

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Jono on January 20, 2012:

The gingerbread cookie recipe has the pumpkin missing in it's steps - you left it out!

Fierce Manson from Atlanta on December 27, 2011:

Hi Maddie, This looks like a great recipe, I looovveee gingerbread and ginger snap cookies. I have bookmarked your recipe for future reference. Its nice you gave a fat-free recipe. Voted up, and useful!

Maddie Ruud (author) from Oakland, CA on November 01, 2011:

Hi Erin!

I always use unsweetened applesauce in my recipes. I don't ever buy the other stuff!

Erin on October 29, 2011:

Hi Maddie!! Thanks for submitting these recipes!!! I have a question for you. When you include applesauce in your recipe, are you using plain applesauce or sweetened? Thanks again!!

Jessica on September 05, 2011:

I tried the quick fat-free gingersnaps yesterday. I LOVE them. Thank you for sharing.

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Janet on December 03, 2010:

These are delicious! I substituted soft white whole wheat flour for all the flour and used ground flaxseed egg replacer to make this vegan. Very hard to stop at one! Yummy!

Gloria Siess from Wrightwood, California on March 30, 2010:

I appreciate this; I have a blood fat disorder and add olive oil when it calls for butter; sometimes I add plain yogurt or applesauce. Nice Hub.

Meredith on January 12, 2010:

The gingersnap recipe is great! I just made it for the second time. I did, however, use 1.5 tsp ginger and 1 tsp all spice the second time, i think it was too much all spice. I also only used 1 cup of sugar and that was well enough sweet. :) Thank you!

munirat on August 15, 2009:

sounds tasty

TurnipTornado from Michigan on May 08, 2009:

OH dear. I have a craving now.

poorQpine from USA on December 14, 2008:


This is exactly the recipe my little old lady neighbor needs to bake and then toss out the back door for the birds. My Dr. says I need to watch my round belly. The ginger tastes so good, always makes me feel extra Chritmassy! Hope someone in the hood reads your recipe and thinks about the wildlife freezing and hungry out here in the night. Cookies are my favorite. And CHOCOLATE. Happy Holidays to you!

me poorQpine

Sherri on January 05, 2008:

Some really great recipes on your site, Maddie. Thanks for all the hard work -- I am always looking for new fat-free and low-fat recipes and I have found some here!

Merle Ann Johnson from NW in the land of the Free on December 07, 2007:

well what else does it look like to you??? be nice my love G-ma :o)

thekingjohann from Seattle on November 24, 2007:

good lord is that a gingerbread man?

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