Soft, Chewy, and Oil-free Cookies

No one will believe that these soft, chewy cookies have absolutely no added oil. They bake up puffy and soft and taste just as good the next day.

Makes 11 SERVINGS

Equipment needed: oven, baking parchment, baking tray, small bowl, mixing bowl, spoon 

Total Time: 25 minutes

 

Ingredients: 

Flax “Egg” –

  • 1 tablespoon ground flax seeds
  • 2 tablespoon water

Cinnamon Sugar –

  • 2 tablespoons sugar
  • 1/2 teaspoon ground cinnamon

Cookies –

  • 1 1/4 cup unbleached white flour (See note)
  • 1/3 cup sugar
  • 1/4 cup brown sugar
  • 3/4 teaspoon ground cinnamon
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 – 1/3 cup non-dairy milk
  • 2 tablespoon maple syrup
  • 1 teaspoon lemon juice
  • 1 teaspoon vanilla extract

 

Method:

  1. Preheat oven to 350°F. Line a baking sheet with parchment paper or a silicone baking mat.
  2. Make the Flax Egg: In a small dish, mix flax seeds with water and set to the side for 5 minutes to make the flax “egg.”
  3. Make the Cinnamon Sugar: Mix the cinnamon sugar ingredients in a wide bowl or plate. Set aside.
  4. In a mixing bowl, combine the flour, sugars, baking soda, baking powder, salt, and cinnamon.
  5. Slowly stir in 1/4 cup of the milk, maple syrup, flax “egg,” vanilla, and lemon juice until combined. Try not to over-stir. If it seems too dry, add a little more milk.
  6. Roll dough into balls about 1 1/2 tablespoons each (using a cookie scoop helps.) Roll each ball in the cinnamon sugar and place on parchment or silicone baking sheet about 2 inches apart. Sprinkle the tops with remaining cinnamon sugar, and flatten them a little with your palm.
  7. Bake for 8-11 minutes. They’re done when the edges just begin to brown.
  8. Remove from the oven and allow to cool on the cookie sheet for 10 minutes. Remove with a spatula and serve.