Hands on: 15 minutes
Total time: 30 minutes
Makes: 48 cookies
Ingredients:
1 3/4 cup granulated sugar
1 cup unsweetened applesauce or pumpkin puree
1 cup cocoa powder
1/2 cup canola oil
2 teaspoons vanilla extract
21/4 cups unbleached all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
3/4 cup powdered sugar
Instructions:
In the bowl of a stand mixer fitted with paddle attachment, beat sugar, applesauce or pumpkin, cocoa powder, oil and vanilla extract until well combined.
In a medium bowl, whisk together flour, baking powder and salt. Add the dry ingredients to the wet and mix until combined. If making cookies with applesauce, transfer dough to the medium bowl, cover and refrigerate 4 hours or up to 2 days. If making dough with pumpkin, cookies are ready to shape right away but can be refrigerated up to 2 days.
When ready to bake, preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Put powdered sugar in pie plate.
Scoop out dough and roll into 1-inch balls. Drop into plate of powdered sugar and roll until completely covered. Place on prepared cookie sheet, 2 inches apart. Bake 10 minutes or just until cookie is set. Do not overbake. Cool on a wire rack. Dust with additional powdered sugar, if needed.
Per cookie: 84 calories (percent of calories from fat, 26), 1 gram protein, 15 grams carbohydrates, 1 gram fiber, 3 grams fat (trace saturated), no cholesterol, 32 milligrams sodium.
