Apple Ginger Walnut Cookies

If after the IMBB cookie swap this month anyone has any room for more cookies...
These are Apple Ginger Walnut cookies - fat free, except for the walnuts!

After my cookie swap cookies, I wanted to have something a little lighter and chewier. Healthier, too, to make up for the massive amount of white chocolate I made while baking them. These are so tasty, you could easily leave out the walnuts. These taste best the day that they're made, but they'll keep for a week in an airtight container. After the first day, they taste a little chewier, but just as spicy! Considering that they're basically fat free, they're not half bad.

Apple Ginger Walnut Cookies
1 egg white
1/3 cup apple butter
1/2 brown sugar
1/2 cup white sugar
1 1/2 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon apple pie spice
1/2 teaspoon ground ginger
1/2 cup candied ginger, chopped or chips
1/2 cup chopped walnuts, optional

Sift together flour, baking powder, baking soda and spices.
Lightly beat egg white. Add apple butter and sugars and mix thoroughly. Add flour mixture and stir until almost combined. Add ginger and walnuts, then continue stirring until just combined.
Bake at 375 F for about 10 minutes, until lightly browned.

Note: You could also add a tablespoon of molasses to the wet ingredients for extra spice.