Low-Fat Black and White Cookies
- Ready In:
- 1hr 15mins
- 1 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2⁄3 cup unsweetened applesauce
- 1 cup sugar
- 1⁄4 cup butter, softened
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice
- 2 large egg whites
- 1 1⁄2 cups confectioners' sugar, divided
- 3 tablespoons milk or 3 tablespoons light cream, divided
- 1⁄4 teaspoon almond extract
- 1⁄2 teaspoon vanilla extract
- 2 tablespoons unsweetened cocoa (melted chocolate is also acceptable)
- COOKIE: Preheat oven to 375°F.
- Line a baking sheet with parchment paper.
- Set applesauce in a fine sieve to drain while you prepare the other ingredients.
- In a medium bowl, whisk together flour, baking powder and salt.
- In a large bowl, cream together butter and sugar until smooth, 1-2 minutes. Beat in applesauce, vanilla and lemon juice. Add in egg whites and beat until well combined. Stir in flour mixture until batter is smooth.
- Drop batter two tablespoonfuls at a time onto the prepared baking sheet. Smooth slightly to form nice, round circles.
- Bake for 10 minutes, until set but not browned.
- Allow to cool for a few minutes on the baking sheet, then remove to a wire rack to cool completely.
- ICING: When cookies are cool, prepare the icing. Sift 3/4 cup confectioners sugar into two small bowls. Add 1 tbsp milk and the almond and vanilla extracts to one bowl and stir until smooth. Add cocoa and 2 tbsp milk to the other bowl and stir until smooth.
- Using a small knife and working over the bowls to catch drips, spread each icing over half of each cookie. Set on a rack until icing is set, then store cookies in an airtight container.
Join The Conversation
Wow, these are good!!! The black and white cookie is all about the icing so I like that this has a bit of the fat shaved off the cookie!! With the icing, you don't even know that the cookie is lower fat. These bake up soft and chewy and big!! Watch these cookies, they could burn if you don't take them out at just the right time,,,a couple in my second batch burned and they were on a cool baking sheet so especially watch your second batch!! I used cream in my vanilla icing and I am glad I did because I used the milk in the chocolate icing and it was hard to control when icing the cookies. Since I had the thicker vanilla icing, it sort of acted as a dam to the chocolate icing. Next time, even though it isn't as low fat, I will use cream in both of my icings because it thickens them up nicely for icing! I really love this recipe, the cookies are great and I like that it is for a small batch of cookies,,,I got 15 cookies out of this batter doing the double TBSP drops but the icing is just for 10 cookies as the recipe says that it serves. Thanks for posting this great recipe!!!!