I need to make some cookies and can't eat much butter,, nor oleo, lard, or other butter substitutes. So am wondering if anyone knows any butterless cookie recipes?
I ned to thinnk about that one & look through what i have. But I recently came across this butterless cake recipe (is oil ok, not sure if by oleo you mean oil). You can also use apple sauce instead of butter. Not sure how it would work in cookies, though.
Chocolate Cake
Vegetable-oil cooking spray
1 cup warm water
1/2 cup unsweetened natural cocoa powder
1 1/2 cups all-purpose flour
1 cup granulated sugar
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup sunflower oil (used corn oil)
1 tablespoon pure vanilla extract (I was out of vanilla)
2 teaspoons distilled white vinegar
Preheat oven to 375 degrees. Coat an 8-inch round cake pan with spray (I greased with vegetable oil and coated with cocoa).
Whisk water and cocoa in a small bowl until smooth. Combine flour, sugar, baking soda, and salt in a large bowl, and make a well in center. Add cocoa mixture, oil, and vanilla. Whisk until smooth. Whisk in vinegar. Pour into pan.
Bake until a toothpick inserted into center comes out clean, 30 to 35 minutes. Let cool on a wire rack for 20 minutes. Run a knife around edge of cake, invert it onto rack, and turn cake right side up. Let cool completely. Transfer cake to a serving plate or a cake stand. Cake can be stored at room temperature for up to 2 days.
Hot Fudge Sauce
50g (1/2 stick) unsalted butter, cut in 8 pieces
170g/ 6 ounces finely chopped semisweet chocolate
3/4 cup heavy cream
3 tbsp light corn syrup
2 tbsp sugar
1/4 tsp salt
In a double-boiler, melt the chocolate and butter together, stirring once in a while. Keep the heat low, or the chocolate and butter will separate. Transfer the bowl to the counter when mixture is smooth.
In a small heavy saucepan, mix the cream, corn syrup, sugar and salt. Bring to a boil. Let boil for 1 minute and remove from heat.
Pour about 1/4 of the hot cream over the chocolate mixture. Stir until smooth. Pour over the rest of the cream in two more additions, stirring gently until the sauce is shiny and smooth again. Let the sauce cool for 10 minutes before using.
You can keep the sauce for up to 3 weeks in the fridge. Reheat carefully in the microwave.
Over time small steps make a huge difference.
There's a difference between interest and commitment. When you're interested in doing something, you do it only when it's convenient. When you're committed to something, you accept no excuses; only results.
Second mini goal finally reached - another 5 lbs lost, for a total of 10. WooHoo! Next mini goal:
There's a difference between interest and commitment. When you're interested in doing something, you do it only when it's convenient. When you're committed to something, you accept no excuses; only results.
Second mini goal finally reached - another 5 lbs lost, for a total of 10. WooHoo! Next mini goal:
1 cup all purpose flour 1 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt (1/2 tsp) 1/4 cup sugar 1/4 cup olive oil 1/3 cup maple syrup 1 tsp vanilla extract 1/3 cup white chocolate chips
Directions
Preheat the oven to 350F and line a baking sheet with parchment paper. In a large bowl, whisk together flour, baking powder, baking soda, salt and sugar. In a small bowl, whisk together macadamia nut oil, maple syrup and vanilla extract. Pour into flour
mixture and stir until almost combined. Add the white chocolate chips and mix until no flour remains. Shape into ten rounded balls and place on prepared baking sheet. Bake for 10 minutes at 350F. Cool on baking sheet.
Makes 10 large cookies.
Number of Servings: 1
Flourless, butterless chocolate cookies
These are a wonderfully chewy, moist cookie, and are ideal for those who are avoiding gluten. There is no added oil or butter in this recipe either The fat comes from the walnuts.
30 Minutes to Prepare and Cook
Ingredients
3/4 cup cocoa powder 2 1/2 cups powdered sugar (you can make your own by pulsing sugar in the blender) pinch of salt 1 cups of walnuts 1 tsp vanilla 4 egg whites
Directions
Preheat oven to 350
Place dry ingredients in a bowl and mix until well blended..
In another bowl, combine vanilla and egg whites. Slowly add to dry ingredients, mixing as you add. Mix for about two minutes
With tablespoon, scoop dough and place on non-stick cookie sheet. I line with parchment paper as these cookies can be very sticky. The cookies will spread, so leave ample space between them
Lower temperature to 325 and cook 12-15 minutes. The cookies will form small cracks on the surface when done.
Place the dry ingredients into a mixing bowl and mix on low speed for 1 minute with a paddle.
In another bowl, combine the vanilla and egg whites. With the mixer running, slowly add the whites and mix for 2 minutes on medium speed.
With a 2-ounce ice cream scooper (or large tablespoon), scoop cookie dough and place onto a non-stick baking sheet pan. Make sure to space the cookies about 3 inches apart (cookies will spread while baking).
Lower the oven temperature to 320° and bake for 14 minutes or until small thin cracks appear on the surface of the cookies. Cool on a wire rack and store in a cookie jar.
Number of Servings: 10
Number of Servings: 10
Over time small steps make a huge difference.
There's a difference between interest and commitment. When you're interested in doing something, you do it only when it's convenient. When you're committed to something, you accept no excuses; only results.
Second mini goal finally reached - another 5 lbs lost, for a total of 10. WooHoo! Next mini goal:
