Cholesterol Free, Low Fat Cookies W/ Icing
A cholesterol-free cookie w/ virtually no saturated fat (the kind you want to stay away from if trying to manage cholesterol levels) & no margarine, butter or shortening! This recipe originally began as a very sweet vegan pie crust #171844. I thought w/ a few changes, it would be a good iced cookie. I love them! Hope you do too. These are definitely best when iced as the cookie isn't very sweet by itself.
READY IN: 25mins
YIELD: 16 cookies
UNITS: US
INGREDIENTS
Nutrition- 1 1⁄2
- 1⁄2teaspoon salt
- 2tablespoons raw sugar
- 1teaspoon baking powder (or baking soda will give you a nearly identical result if that's all you have)
- 1⁄4cup safflower oil (or canola oil is fine)
- 1⁄4
- 2tablespoons orange juice (or vegan soymilk)
Advertisement
DIRECTIONS
- 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.
Advertisement