LOW FAT VEGAN COOKIES RECIPES

Steps:

• Mix 2 1/2 cups of the flour in a bowl with the baking soda, baking powder, and the salt. Mix the maple syrup, applesauce, brown sugar, and soymilk in another bowl, Stir the flour mixture into the mixed wet ingredients. Continue to add flour 1/4 cup at a time until dough is no longer sticky. Knead dough by hand adding a couple of tablespoons of flour at a time if dough becomes sticky.
• Dough can now be rolled and shaped as per need.
• Typical baking time is 10 minutes in a 325F oven.
• This recipe is the best effort to date of trying to find a workable low fat alternative to high fat pastry type cookie dough. Corn syrup will work in place of the maple syrup. Increasing the baking soda lightens the cookie, while decreasing it produces a chewier cookie. Sugar can be adjusted up or down as desired.

Steps:

• Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda and salt in a medium bowl.
• Cream coconut oil and sugar in a large bowl with an electric mixer until light and fluffy. Add water, lemon zest and vanilla; beat until well combined. Gradually add the dry ingredients, beating at low speed until well combined. Divide the dough into 4 pieces and wrap in plastic wrap. Refrigerate for 30 minutes.
• Preheat oven to 325 degrees F. Line 2 baking sheets with parchment paper.
• Working with 1 piece of dough at a time (keep remaining dough refrigerated while you work), roll the dough between 2 pieces of parchment until about 1/4-inch thick. Lift off the top sheet of parchment. Using 2- to 3-inch cookie cutters, cut out shapes. Using a metal spatula, transfer the cookies to a prepared baking sheet (see Tip). Reserve the scraps to reroll. Repeat with the remaining pieces of dough and scraps.
• Bake cookies, one baking sheet at a time, until lightly browned around the edges, 10 to 16 minutes.