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
Author: 
Cuisine: Vegan, Gluten free, Dairy free, Sugar reduced, Yeast free, Corn free
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
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
Ingredients
Dry
Wet
  • ¼ cup light maple syrup
  • 2 tablespoon grape seed oil
  • 2 tablespoon apple sauce
Instructions
  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.
Notes
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.

View Nutritional Information (once on page scroll down)

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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Comments | Leave Your Comment

  1. 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!

    • 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!

  2. 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!

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

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