Plant-Based Anything Goes Cookie Dough

  • Cooking time10 min
  • Prep time10 min
  • Servings0
recipe image Plant-Based Anything Goes Cookie Dough


  • 1.75 cups all-purpose flour
  • 1.5 tsp. cornstarch
  • 1 tsp. baking powder
  • 0.5 tsp. baking soda
  • 0.5 cup Becel® Original margarine
  • 0.75 cup granulated sugar
  • 0.25 cup unsweetened applesauce
  • 1 Tbsp. soy milk
  • 1 tsp. vanilla extract
  • 0.67 cup mix-ins, such as dried fruits, dark chocolate chunks, nuts, seeds

  • Calories90
  • Total Fat4.5 g
  • Saturated Fat1 g
  • Trans Fat0 g
  • Polyunsaturated Fat1.5 g
  • Monounsaturated Fat2 g
  • Cholesterol0 mg
  • Sodium60 mg
  • Total Carbs12 g
  • Dietary Fiber0 g
  • Sugars6 g
  • Protein1 g
  • Vitamin D0 mcg
  • Calcium7 mg
  • Iron1 mg
  • Potassium15 mg
  • Omega-30.3 g
  • Omega-61 g


  1. Preheat oven to 350°F (180°C). Line baking sheet with parchment paper.
  2. Combine flour, cornstarch, baking powder and baking soda in medium bowl; set aside.
  3. Beat Becel® Original margarine and granulated sugar using electric mixer until light and creamy. Beat in applesauce, soy milk and vanilla until blended.
  4. Gradually add in flour mixture and beat until just combined, scraping down sides of bowl occasionally (do not overmix). Fold in your choice of mix-ins. Refrigerate dough 30 minutes or until chilled.
  5. Drop by tablespoonfuls on prepared baking sheet 2 inches apart. Bake 10 minutes or until edges are golden. Cool 5 minutes on wire rack; remove cookies from baking sheet and cool completely.