Maria, I haven’t tried that but I think it would work. The reason I left that small amount of vegan butter in there was so they’d have a smoother texture. Also, if you want to make them even lower-fat, just use more applesauce or a prune puree instead of the margarine.
I was wondering if I could substitude the butter for the becel pro-activ plant sterols margarine? Its very low in fat but I don’t know if it would make the cookies difficult to work with….
The butter is easier to cream if its room temp. I pulled mine out of the fridge for the video and it only took a few minutes to soften. Sure, you can use all-purpose flour if you like. We use whole-wheat pastry flour because it has a similar texture, but will help fill you up more from the fiber. I hope you enjoy them!
A couple questions? First, what temperature butter? Room temp? Also, can we substitute all purpose flour for the wheat flour without having to add or take away anything? Thanks in advance!
Maria, I haven’t tried that but I think it would work. The reason I left that small amount of vegan butter in there was so they’d have a smoother texture. Also, if you want to make them even lower-fat, just use more applesauce or a prune puree instead of the margarine.
I was wondering if I could substitude the butter for the becel pro-activ plant sterols margarine? Its very low in fat but I don’t know if it would make the cookies difficult to work with….
The butter is easier to cream if its room temp. I pulled mine out of the fridge for the video and it only took a few minutes to soften. Sure, you can use all-purpose flour if you like. We use whole-wheat pastry flour because it has a similar texture, but will help fill you up more from the fiber. I hope you enjoy them!
Thank you for the excellent video!
A couple questions? First, what temperature butter? Room temp? Also, can we substitute all purpose flour for the wheat flour without having to add or take away anything? Thanks in advance!