I found this recipe on Pinterest when I first started pinning and it didn’t take long for me to make them.  The original recipe is from Recipe Girl and I edited a bit for our smaller household.

 Easy enough and the ingredients were already in the house!  Double score.

Ingredients:

Note – I like to go by weight, especially when baking.

• 180 grams powdered sugar (1.5 cups)
• 35 grams unsweetened  cocoa powder (1/3 cup)
• 1/8 teaspoon salt
• 45 grams liquid egg whites  (3 tablespoons or 1 to 2 egg whites)
• 1.5 teaspoons vanilla extract
• 90 grams  semi-sweet chocolate chips (1/2 cup)

Preheat oven to 350 F.

Line a large cookie sheet with parchment paper.

Sift together the sugar, cocoa and salt.

Mix well.  Add the vanilla and the egg whites. Stir well.  This is the point where you need to judge if you need to add more egg whites or not.  It does not take much to change the consistency, so don’t add a whole white if you are using the whites.  It is much easier to do this with the liquid egg whites. You want a stiff, brownie-type batter.

If the batter is too liquidy, then the cookies will spread out too much when baked.  Stir in chocolate chips.

Using a small disher, portion out 11 cookie balls onto the cookie sheet.   I use a disher that is probably 1/8th cup?  This size:

You might actually get 12 cookies out of this, but I ate some of the batter 😳

Bake 14-15 minutes until the cookies are cracked on top.  They will spread and flatten a little bit.

Remove parchment paper to a cooling rack. Let cookies cool completely before removing from paper.  Trust me on this.  They are too fragile to move until they set up.

Delicious!

The cookies are very delicate with a slightly crispy outside and kind of gooey inside.  Store in an airtight container on the counter.  I find the next day they are wonderful popped in the micro for 10 seconds before eating.

For 11 cookies, the stats per cookie are:

124 calories, 2.5 grams of fat, 24 grams of carbs, 1.5 grams of fiber, >1 gram of protein.

These are so chewy and really spicy! You can cut back on the ginger if you want, but it really gives these cookies a punch.  Thanks to John for tweaking this recipe to up the protein and lower the fat!

Based on Ina Garten’s recipe

Ingredients

nocoupons

• 1 cup AP flour
• 3/4 cup whole wheat flour
• 1/2 cup whey protein powder*
• 1 teaspoon baking soda
• 2 teaspoons ground cinnamon
• 1 1/2 teaspoons ground cloves
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground ginger
• 1/4 teaspoon kosher salt
• 1 cup dark brown sugar, lightly packed
• 1/4 cup applesauce
• 1/4 cup water
• 1/3 cup unsulfured molasses
• 1-1/4 cups  crystallized ginger chopped really fine (6 ounces – use less if you’re scared!)
• Granulated sugar, for rolling the cookies

Directions

Preheat the oven to 350 degrees F.  Line cookie sheets with parchment paper or silicone mats.

In a large bowl, sift together the flours, protein powder, baking soda, cinnamon, cloves, nutmeg, ginger, and salt. * (If you don’t use protein powder, replace it with an equal amount of all-purpose flour, and use 2 egg whites in place of the water later in the recipe.  Also use egg whites if you use brown rice protein instead of whey.)

In an electric mixer, beat the brown sugar, applesauce, and molasses on medium speed for 5 minutes.

Turn the mixer to low and add the water, and beat for 1 minute.  Scrape the bowl with a rubber spatula and beat for 1 more minute.  Slowly add the dry ingredients to the bowl and mix on medium speed for 2 more minutes.  Add the crystallized ginger and mix until combined.  The mixture will be wet.

Scoop up the dough with 2 spoons .  Roll each piece of dough into a 1 3/4-inch ball and then flatten lightly with your fingers.  Roll both sides of each dough ball in granulated sugar and place them on the cookie sheets.  Leave lots of room because they spread out a lot while baking.

Bake for  13 minutes.   The cookies will be crackled on the top and soft inside.  Cool the cookies for  1 to 2 minutes before transfering to wire racks to cool completely.

Store in a covered container in a single layer or between parchment sheets, as they are so moist they will stick together.