Friday, February 25, 2011


These cookies aren't super healthy, but better than they could be and they're VERY good.* We love to eat them with some vanilla soy ice cream and chopped pecans.


½ c. applesauce
½ c. vegan butter (I use Smart Balance)*
2 c. evaporated cane juice
1 T. egg substitute
1 t. vanilla
⅛ t. almond extract (just a few drops)
3 c. whole wheat flour
2 t. cream of tartar (if you have it)**
1 t. baking soda**
¼ t. salt


2 T. evaporated cane juice
1 T. sucanot
1½ t. cinnamon
1 t. pumpkin or apple pie spice (or mixture of cloves, nutmeg, cinnamon, allspice)

• Mix applesauce, butter, evaporated cane juice, egg replacer, vanilla, and almond extract thoroughly.

• Sift flour, cream of tartar, baking soda, and salt. Blend into evaporated can juice mixture.

• Refrigerate dough for 1 hour.

• Combine cinnamon sugar ingredients.

• Shape dough into 1-inch balls and roll in cinnamon sugar mixture.

• Place on a greased cookie sheet and bake at 400° for 11-13 minutes. Cookies will puff up at first, then flatten out. Remove from oven while still somewhat puffy and soft. Immediately remove from pan and cool on cooling rack.

*To make these fat free, you can replace the margarine with baby food prunes (or wonderslim) and double the salt (1/2 t.).  They're really quite good.  If you do this, be sure to smash the cookies down after rolling them, because they won't flatten on their own.

Here's a picture of the fat free variety:

**If you don't have cream of tartar, you can replace it with 1 T. baking powder, and reduce the baking soda to 1/4 t.  It also works just fine to leave the recipe as is and just omit the cream of tartar.


Rebekah said...

mike requested these for his birthday, instead of cake. they turned out delicious. the first batch got a little over done, so i cooked the rest at 375 for 10 minutes. they were perfect!

i also tried some with coconut oil instead of margarine. they were very tasty, but the dough was very crumbly and didn't spread out like the others.

i also made some with baby food prunes instead of the margarine. they turned out great and very tasty. not the same cookie, for sure, but still very good. they don't spread out at all, so you have to smash them down after rolling them out.

Angela said...

I was looking for a healthier type of sugar cookie crust to use for my son's "fruit pizza" birthday cake this week and decided to try this. It was sooo good as a fruit pizza crust.

Eliza said...

Good Idea Angela, I'm going to try that!