Food recipes
Low-Fat Vegan Cookie Dough
Low-Fat Vegan Cookie Dough Ingredients: wheat flour, white, all-purpose, unenriched salt, table leavening agents, baking powder, double-acting, sodium aluminum sulfate leavening agents, baking soda syrup, maple, canad...
Low-Fat Vegan Cookie Dough
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
syrup, maple, canadian
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
soymilk, original and vanilla, unfortified
Directions:
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.
Ingredients:
wheat flour, white, all-purpose, unenriched
salt, table
leavening agents, baking powder, double-acting, sodium aluminum sulfate
leavening agents, baking soda
syrup, maple, canadian
applesauce, canned, unsweetened, without added ascorbic acid (includes usda commodity)
sugars, brown
soymilk, original and vanilla, unfortified
Directions:
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.