Cholesterol Free, Low Fat Cookies W/ Icing

READY IN: 25mins
YIELD: 16 cookies


  • 1 12
    cups all-purpose flour (or self-rising if you want a fluffier cookie)
  • 12
    teaspoon salt
  • 2
    tablespoons raw sugar
  • 1
    teaspoon baking powder (or baking soda will give you a nearly identical result if that's all you have)
  • 14
    cup safflower oil (or canola oil is fine)
  • 14
    cup applesauce, unsweetened
  • 2
    tablespoons orange juice (or vegan soymilk)


  • Preheat oven to 375. Mix all ingredients with a fork. You can put this in the fridge if you're oven isn't ready to go since it's easiest to cut dough when it's still cold.
  • Flour surface and roll out dough to about 1/2 inch thick. If you refrigerated the dough & it's cracking as you roll it, more than just on edges, let it warm up for a couple of minutes, then continue.
  • Cut with cookie cutters. Place on parchment paper on cookie sheet. Bake immediately for 15 minutes. Don't let them get brown. Brown means over cooked in this case.
  • Let cool on cooling racks. When completely cooled, frost with Kittencal's frosting #: 261889 It's so good, just confectioner's sugar, 1 T skim or non dairy milk and 1 T corn syrup to harden the frosting. Let set for 15 minutes before eating.