I played around with this recipe to see if it would work. The “cookies” are more like little drop cakes. Still they are tasty and soft. The sugar coated ones were in the earlier blog post on making natural colored sugars. In my version I did not add salt but for everybody else, if you are not used to reduced sodium do use it (I listed in in the ingredients), otherwise the cookies will be a bit bland!
Reduced Fat Soft Sugar Cookies
- ½ cup liquid egg substitute (eg. Egg Beaters®)
- 1/3 cup vegetable oil
- 4-ounce jar stage 2 baby applesauce (1/3 cup)
- 2 tsp pure vanilla extract
- ¾ cup granulated sugar
- 2½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp salt
Preheat the oven to 400° and line two baking sheets with parchment paper.
In a stand mixer bowl add the egg, oil, applesauce, vanilla and sugar, beat till well combined. Add in the dry ingredients and beat at low till the flour pulls in, then at medium high till well mixed. The dough will be very soft.
Using two spoons make balls and drop onto the sheets, 12 on each sheet. Bake for 10 minutes. Let cool for a couple of minutes, then move to a cooling rack.
If desired, roll or sprinkle sugar on top before baking.
Makes 24 cookies.