Low Fat Cookie Dough
By: Gary VanGelder
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.
3 cups plus flour, unbleached
1/2 teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon baking soda
2/3 cup maple syrup
1/3 cup apple sauce
1/2 cup brown sugar
4 tablespoon soy milk
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.
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