Prep 10 mins
Cook 10 mins
I got this from http://www.fatfreevegan.com
- 3 cups flour
- 1⁄2 teaspoon salt
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 2⁄3 cup maple syrup
- 1⁄3 cup applesauce
- 1⁄2 cup brown sugar
- 4 tablespoons soymilk
- 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.
To be honest, this wasn't my favorite. The syrup and applesauce made the finished product very gummy and elastic. In the end it tasted kind of floury and had a little bit of a metallic taste to it (most likely from the baking powder). I cut the recipe down to one serving and didn't cook it- so I don't know how well they bake. Sorry, it's still edible and a decent Vegan alternative, but it doesn't compare well with the 'real' thing.