Low-Fat Vegan Cookie Dough – a delicious recipe with flour, salt, baking powder, baking soda, maple syrup, applesauce. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
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.
2
Dough can now be rolled and shaped as per need.
3
Typical baking time is 10 minutes in a 325F oven.
4
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.
557
kcal
Calories
1
g
Fat
126
g
Carbs
9
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 3 cups flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon baking soda, and more.
Yes, Low-Fat Vegan Cookie Dough falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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