10 recipes for lean cookies that are indistinguishable from regular ones
1. Oatmeal lean cookies with nuts and dried apricots
- 100 g dried apricots;
- 50 g walnuts;
- 200 g of oatmeal;
- 80 g of sugar;
- 70–80 ml of water;
- 1 tablespoon of honey;
- ½ teaspoon of soda;
- 3 tablespoons of vegetable oil.
If dried apricots are hard, soak them in hot water until soft. Cut dried fruits and nuts into small pieces. Grind oatmeal in a blender.
Place the saucepan on the steam bath. Pour in sugar, add water and honey and stir until the ingredients are dissolved. Add baking soda and cook for a couple more minutes while stirring.
Remove the pan from the steam bath, dip some of the oatmeal, butter, dried apricots and nuts into the syrup and make the mass homogeneous. Gradually pour in the remaining cereal, mixing thoroughly. Place the dough in the refrigerator for 30-60 minutes.
Wet your hands with water and roll the dough into small balls. Place them on a baking sheet lined with parchment paper and flatten slightly. The blanks should not touch each other.
Bake the cookies in a preheated oven at 200°C for 15-20 minutes until golden brown. Allow cookies to cool before removing from paper.
2. Lean brine cookies
- 200 ml of brine (from cucumbers, tomatoes, cabbage, etc.);
- 1 teaspoon of soda;
- 80-150 g sugar + for sprinkling;
- a pinch of vanillin;
- 70 ml of vegetable oil;
- 400–450 g flour + for dusting
Combine brine, soda, sugar, vanillin and butter. The amount of sugar depends on the sweetness of the brine. Gradually add flour, kneading the dough.
Dust the table with flour and roll out the dough with a layer 5–7 mm thick. Cut out cookies and place on a baking sheet lined with baking paper. Sprinkle with sugar.
Place in a preheated oven at 200°C for approximately 15 minutes. The cookies should be fluffy and golden brown.
3. Citrus Lean Cookies
- ½ lemon;
- ½ orange;
- a few tablespoons of water;
- 120 g of sugar;
- 100 ml of vegetable oil;
- 520 g flour;
- 1½ teaspoons baking powder.
Pour boiling water over fruits to get rid of bitterness. Half peel the orange. Cut the fruit into arbitrary fragments, removing the seeds, and chop with a blender. Small pieces should remain in the mass.
Place the citrus mixture in a 250 ml glass and fill to the top with water. Transfer to a bowl, add sugar and butter and stir.
Combine sifted flour and baking powder. Pour the flour mixture into the citrus fruit in batches. Prepare a soft dough and form it into small balls the size of a walnut. Lay them out on a baking sheet lined with baking paper.
Place in the oven for 10 minutes at 190°C, then increase it to 200°C and cook for another 7 minutes. The cookies should brown slightly.
4. Crumbly Lenten Cookies
- 350 g flour + for sprinkling;
- 150 g corn or potato starch;
- ½ teaspoon salt;
- 1 teaspoon baking powder;
- 190 g of sugar;
- vanilla sugar – to taste;
- 150 ml of water;
- 150 ml vegetable oil.
Sift flour and starch. Combine them with salt and baking powder. Separately mix sugar, vanilla sugar and water. The crystals should dissolve.
Add the oil to the dry ingredients combination and mix thoroughly. Then pour in water with sugar and knead a homogeneous dough. Remember it with your hands on a floured table.
Roll out the dough to a thickness of about 3 mm and cut out the cookies. Lay it out on a baking sheet lined with baking paper. This amount of dough makes a lot of cookies, so cook it in several approaches.
Bake for 12-15 minutes at 180°C. If the edges start to brown, this is a sign of readiness. The cookie itself will remain light.
5. Coconut Banana Lean Sugar Free Cookies
- 11 dates;
- 1-2 ripe bananas (total weight 200 g);
- 2 tablespoons of vegetable oil;
- 150 g coconut;
- 2 tablespoons of flour.
Briefly soak the dates in hot water to soften them a bit. Puree bananas with a blender. Add the dates, removing the pits, and puree some more…