Picture:
http://25.media.tumblr.com/tumblr_lppriuFC6g1qc3oflo1_500.jpg

Gingersnap delicious!
ONLY 50 CALORIES PER COOKIE!!!
(found on tumblr)

Ingredients
2 tablespoons of fresh ginger (or 1 ½ teaspoon ginger powder)
3 tablespoons of black strap molasses
5 heaping tablespoons of brown sugar
4 tablespoons natural applesauce (I used home-made, no sugar added)
½ teaspoon of ground cloves
½ teaspoon nutmeg
½ teaspoon cinnamon
½ teaspoon salt
1 1/2 cups whole wheat flour
1 teaspoon baking soda
Icing:
1 1/2 teaspoons soy or almond milk
1/2 cup powdered sugar
1/8 teaspoon vanilla
Directions
Preheat oven to 350 degrees Fahrenheit
Add fresh ginger to a food processor or blender and process until it is very fine (if using ginger powder, just add with the rest of the spices). Next, add molasses, brown sugar, applesauce, ground cloves, nutmeg, cinnamon and salt (and ginger powder if not using fresh ginger) to the food processor and mix until well blended.
In a large bowl, combine the flour, baking soda.
Add the wet ingredients to the dry ingredient and stir together by hand to make a batter (Should be a thick, sticky consistency).
Roll the batter into round balls, and then flatten each ball between the palms of your hands into 3-inch diameter circles that are about ½ inch thick (if batter sticks to your hands you can rub some olive oil on them). Place cookies onto a lightly oiled baking sheet. Bake for 8 minutes. Remove from oven and let cool completely before adding the icing.
In a small bowl, mix together the icing ingredients. Drizzle the icing atop each cookie, the icing takes about 10 minutes to harden. To make the drizzling easier, you can put the icing in a zip-lock sandwich bag, cut the very tip of one of the corners off of the bag (making a hole about the size of the tip of a pen) and squeeze the icing out through the hole. Note: Don’t skip out on the icing. Since these cookies aren’t made with much sugar, the icing really helps to bring out the flavor.
makes 16 cookies