I got this recipe from the Mother's Legacy Cookbook that our local MOPS group put together as a fundraiser. My friend, Kendal, submitted this recipe. Fat-free it is not, but it is made strictly with whole grains and unrefined sugar and natural fat. This is the best ginger snap recipe I've ever tasted and making it healthy didn't compromise the taste or texture.
Whole Wheat Soft and Chewy Ginger Snap Recipe:
2 1/4 cup whole wheat pastry flour
1 tsp backing soda
1 1/2 tsp cinnamon
1 1/2 tsp ginger
1/2 tsp cloves
1/4 tsp allspice
1/2 tsp sea salt ( I prefer Celtic Sea Salt)
3/4 cup softened butter
2/3 cup sucanat
1 egg yolk
1 tsp vanilla
1/2 c molasses
turbinado (raw sugar) - optional
Preheat oven to 375 degrees F. Mix together all wet ingredients, then add all dry ingredients (I just turn my Kitchen Aid on low and start dumping). Form dough into 1 1/2 inch balls, roll in turbinado (or sucanat) if desired. Cook on cookie sheets (I use a stoneware bar pan) 11 minutes or until edges are done, but looks raw between cracks. Cool. Makes about 1 dozen good sized cookies. Enjoy!