Low Fat Vegan Maple Flax Cookies

Kevin and I decided to take it easy this past weekend. He’s been traveling so much for work that it was the first weekend in over 2 months that we’ve been able to just hang out.

What relaxing activities did we do? We sat on the couch and caught up on our favorite shows!

Many episodes of Glee, Terra Nova, Dexter, Sons of Anarchy, The Homeland, and The Walking Dead were enjoyed. Oh, and napping, can’t forget all the naps!

And the cookies…

so.many.cookies.

I made these babies on Friday night, a small “test” batch of 6 to make sure the recipe was a keeper.

The plan was to eat 1 each and then take pictures of them on Saturday, but that didn’t happen. I’d like to note also, that I only got to enjoy 1 cookie.

Kevin blamed the 5 missing cookies on Lexy. The crumbs on his shirt told a different story, but it’s rare that I bake cookies that don’t have dried fruit (which he hates) in them, so I let him have this one.

I made a bigger batch on Saturday before my Cross fit class and left them on the cooling rack for the hour.

I came home and what did I see? I’ll tell you what I didn’t see… my cookies!

:|

There is a cookie monster on the loose in Airdrie, Alberta who is making cookie blog picture taking quite a difficult task.

3 days and 4 batches later, I finally have the recipe for you!

Low Fat Vegan Maple Flax Cookies

Vegan, Gluten free, Dairy free, Sugar reduced, Yeast free, Corn free

These simple low fat, low calorie, vegan cookies are the perfect mid-day treat! Our favorite way to enjoy them is dipped in cinnamon apple sauce.

Adapted from: Live Learn Love Eat

Yield: 12 cookies

Servings: 12

Ingredients

Dry

  • 1/3 cup teff flour
  • 1/3 cup light or green buckwheat flour
  • 1/3 cup arrowroot powder
  • 1 tablespoon whole flax seed
  • 1 tablespoon ground flax seed
  • 1/2 teaspoon ground cinnamon
  • pinch Himalayan rock salt

Wet

  • 1/4 cup light maple syrup
  • 2 tablespoon grape seed oil
  • 2 tablespoon apple sauce

Directions

  1. Preheat oven to 350F and line a baking sheet with parchment paper or a silicon baking mat.
  2. In large bowl, whisk together dry ingredients. Add wet ingredients and mix until fully incorporated.
  3. Roll by scant tablespoons into balls. Place 1-inch apart on prepared baking sheet.
  4. To flatten with a wavy impression, press down on each ball with your index and middle fingers slightly apart like a peace sign.
  5. Bake until bottoms are golden, about 12 to 14 minutes.
  6. Cool 5 minutes on sheets; transfer to wire racks to cool completely.

note: a combination of other flours can be used but I have not tested. Tapioca or sweet rice flour could replace the arrowroot powder, and brown rice or chickpea flour can replace the teff or buckwheat.

calories: 87 | fat: 3g | carbohydrates: 15g | fiber: 1g | sugars: 4.5g | protein: 1g

The trick to keeping a batch of cookies in the house for longer than 12 hours: Make them on a Monday morning when the cookie monster hubby is at work. heh I actually got to enjoy some this time!

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  1. Haha…I loved reading through your little notes about the…umm…cookie monster! Too funny :D Try making cookies with a family of 5 and see how many cookies are left within the next 30 minutes!

  2. these look great! one of the first things I made for my blog were flax/maple cookies. And for a few months had versions of flax bites and balls but they were always no-bake. I love that you baked yours; they look perfect!!!

  3. Yum! I love maple and am once again on a big maple kick since I can no longer get my beloved palm sugar locally without paying an arm and a leg. These are definitely on the “to try” list.

    • Nice! I’m always worried people are going to think I’m rather morbid for liking the shows. Walking dead is already so good this season, right? Dexter… a little slow… but I guess that’s okay.

  4. I’ve been visiting your site for a while and love it! Thank you for so much wonderful advice. I have a couple quick questions. I’ve seen so many gluten free treats that look so delicious and although someday in the near future I would like to experiment with different flours, etc…in the meantime, is there an easy way to figure out a subsititution. I have ww pastry, and white whole wheat as well as garbanzo bean flour. I’m curious though..say I used one or a combination of other flours..wuold a substitution generally work in the same volume that the rec. calls for? and would I leave out the arrowroot powder or is that basically a sub for baking soda/powder?

    Also..what kind of “light” maple syrup are you referencing? Do you mean light in color or low calorie syrup. I have kept my eyes peeled for a healthy alternative to the low calorie syrups which are filled with artificial sweeteners, etc. Have you been able to find one?

    • Hi Lindsey, substitutions are challenging with gluten-free flours. I usually have to go to great lengths with some recipes to make them gluten free. I add the starches (like tapioca, white rice flour, and arrowroot) to bind the gluten-free flours together. They generally aren’t needed when baking with gluten flours as the gluten is the thing that binds everything together. If you were to try adapting my recipes to use flours like whole wheat, pastry flour, or other gluten containing flours, an overall change to ingredients may have to be made. For instance, if one of my recipes contain coconut flour; which is quite dry, more gluten cotaining flour will need to be used to offset all the liquid in the recipe. I encourage you to test things out and let me know the outcome though!
      For these cookies, you should be able to sub all flours/starches for whole wheat although I have no tried this.
      Light in color for the maple syrup :) You want the real stuff, not the diet syrup. I like using real maple syrup and raw honey for recipes that call for syrup as they’re as close to their whole food state as possible. Hope that helps :)

  5. These cookies look so yummy, I could go for a couple for a snack this morning :)

    What exactly is teff flour?

  6. Yum! Do you think I could you replace the maple syrup with yacon syrup or coconut nectar?

  7. I love catch up weekends. Great idea to make a test batch of cookies to accompany your tv viewing. Sounds like this lot are keepers. Your Kevin sounds so like my hubby – he too blames missing cookies on Lexy – except we don’t have a Lexy :)

  8. these look really GREAT – I tend to like a drier cookie (with tea!) and these look right up my alley. I’m also collecting egg-less cookie recipes for a few peeps that are struggling without. Keep the healthy options coming! Grazie :) Claudine

  9. I have a cookie thief in my house, too! It’s usually when I make my Banana Coconut Chocolate Chip cookies, but I have a feeling these will be subject to theft as well. They sound delicious!

    • Hunka man, haha I love it! I’m happy we were able to do it too, it’s so rare that we get to just relax :)

  10. Oh, these look delish. I wouldn’t leave a batch unattended, that’s for sure :)

  11. I just made a batch and they’re awesome!! I can totally see how they disappeared so quickly :) I added a little pumpkin pie spice to mine and it gave it a nice twist. I love the smaller batch size since I’m just cooking for myself.

    • Oh yum! I’ll have to try them with pumpkin spice, great idea!

    • You could try melted coconut oil, sunflower oil, or canola. Olive oil would give the cookies a bit of a savory taste which I don’t think would taste all too great. Good luck!

  12. These are great! I subbed the buckwheat flour for half chickpea and half brown rice. I also used honey. They are delicious – I love teff flour. Oh, and I added dairy-free chocolate chunks… because everything is better with chocolate!

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