Recipe for delicious fluffy Lenten cookies. Lenten shortbread cookies. Lenten cookies with tomato juice

Look best recipes Lenten cookies on the website website. Biscuits, brushwood, oatmeal, soy, carrot and coffee cookies. Cooked with cucumber brine and even tomato juice. Choose the one that suits your taste, composition, time and method of preparation. Unusual and classic options.

The main difference between lean cookies and regular cookies is the absence of animal products (eggs, milk, etc.) in their composition. It is allowed to be used in fast days. It is dietary and is excellent for people with animal protein intolerance and adherents vegetarian cuisine. Due to its high carbohydrate content, it is an optimal breakfast dish. It goes well with various juices, compotes, coffee and tea.

The five most commonly used ingredients in Lenten cookie recipes are:

A simple brine recipe:
1. Mix thoroughly sunflower oil and brine in a deep bowl.
2. Stir until sugar dissolves in the resulting mixture.
3. Add flour.
4. Add baking powder.
5. You should get a soft elastic dough.
6. Roll it out and cut into shapes.
7. Bake for a third of an hour.

Five of the fastest Lenten cookie recipes:

Helpful Tips:
. If berries are used to make cookies, you need to let them melt and then thoroughly squeeze out the excess liquid that has leaked from them.
. It is preferable to choose odorless vegetable oil. This way the dessert will not have any extraneous flavors.
. Flour must be sifted before adding to the dough. Then the food will turn out more airy.
. Instead of granulated sugar, you can use any type of honey, both fresh and already sugared.
. You can add dried fruits, berries and crushed or finely chopped nuts to the brine recipe.
. The higher the quality of dried fruits, the more pleasant the taste of the finished dish will be.

Ingredients

• 100 g dried apricots;
• 50 g walnuts;
• 200 g oatmeal;
• 80 g sugar;
• 70–80 ml water;
• 1 tablespoon honey;
• ½ teaspoon of soda;
• 3 tablespoons vegetable oil.

Preparation

If the dried apricots are hard, soak them in hot water until soft. Cut dried fruits and nuts into small pieces. Grind in a blender cereals.

Place the pan in a steam bath. Add sugar, water and honey and stir until the ingredients dissolve. Add baking soda and cook for a couple more minutes, stirring.

Remove the pan from the steam bath, dip part, butter, dried apricots and nuts into the syrup and make the mass homogeneous. Add the remaining cereal little by little, 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 tray lined with baking paper and flatten them slightly. The workpieces should not touch each other.

Bake the cookies in an oven preheated to 200°C for 15–20 minutes until lightly browned. Cool the cookies before removing them from the paper.

Ingredients

• 200 ml brine (from cucumbers, tomatoes, etc.);
• 1 teaspoon of soda;
• 80–150 g sugar + for sprinkling;
• a pinch of vanillin;
• 70 ml vegetable oil;
• 400–450 g flour + for sprinkling.

Preparation

Combine brine, soda, sugar, vanillin and oil. The amount of sugar depends on the sweetness of the brine. Gradually add flour while kneading the dough.

Dust the table with flour and roll out the dough to a thickness of 5–7 mm. Cut out the cookies and place on a baking tray lined with baking paper. Sprinkle with sugar.

Place in an oven preheated to 200°C for about 15 minutes. The cookies should become fluffy and rosy.

Ingredients

• ½ lemon;
• ½ orange;
• a few tablespoons of water;
• 120 g sugar;
• 100 ml vegetable oil;
• 520 g flour;
• 1½ teaspoons baking powder.

Preparation

Pour boiling water over the fruit to remove bitterness. Peel the orange halfway. Cut the fruit into arbitrary pieces, removing the seeds, and grind with a blender. There should be small pieces left in the mixture.

Place the citrus mixture in a 250 ml glass and fill to the top with water. Place in a bowl, add sugar and butter and stir.

Combine sifted flour and baking powder. Pour in portions flour mixture into citrus. Prepare soft dough and form it into small balls the size of Walnut. Place them on a baking sheet lined with baking paper.

Place in the oven for 10 minutes at 190°C, then increase to 200°C and cook for another 7 minutes. The cookies should brown a little.

Ingredients

• 350 g flour + for sprinkling;
• 150 g corn or potato starch;
• ½ teaspoon salt;
• 1 teaspoon baking powder;
• 190 g sugar;
• vanilla sugar- taste;
• 150 ml water;
• 150 ml vegetable oil.

Preparation

Sift flour and starch. Combine them with salt and baking powder. Separately mix sugar, vanilla sugar and water. The crystals should dissolve.

Add butter to dry ingredient combination and mix thoroughly. Then pour in water and sugar and knead into a smooth dough. Remember it with your hands on a floured table.

Roll out the dough to about 3mm thick and cut out the cookies. Place it on a baking tray lined with baking paper. This amount of dough makes a lot of cookies, so make them in several batches.

Bake for 12–15 minutes at 180°C. If the edges begin to brown, this is a sign of readiness. The cookies themselves will remain light in color.

Ingredients

• 11 dates;
• 1–2 ripe (total weight 200 g);
• 2 tablespoons vegetable oil;
• 150 g coconut flakes;
• 2 tablespoons flour.

Preparation

Soak the dates briefly in hot water to soften them slightly. Puree the bananas in a blender. Add the dates, removing the pits, and puree again.

Pour in the oil and stir. Pour in coconut flakes and make the mass homogeneous. Add flour to the dough. Form it into cookies on a baking sheet lined with baking paper.

Cook in an oven preheated to 180°C for about 20 minutes until golden brown.

Ingredients

• a handful of raisins;
• 1 large apple;
• 200 ml apple or grape juice;
• 50 ml vegetable oil;
• 1 teaspoon of soda;
• 2 teaspoons lemon juice;
• 70–90 g sugar;
• a pinch of vanillin;
• a pinch of salt;
• 200–250 g flour.

Preparation

Soak raisins in hot water for 5 minutes. Cut the peeled apple into small cubes.

Mix juice, oil and soda, quenched with lemon juice. Separately combine sugar, vanillin, salt and flour. Add the liquid ingredients, apple and raisins to the flour mixture and mix thoroughly.

Line a baking tray with baking paper. Spoon the dough and place it in a preheated oven at 180°C for 15–20 minutes.

Ingredients

• 120 g flour;
• ½ teaspoon of soda;
• 125 g peanut butter;
• 80–100 ml liquid honey or fruit syrup.

Preparation

Sift flour together with soda. Mix separately peanut butter with honey or syrup. Place the nut mixture into the flour mixture and stir until smooth.

Do not knead the dough for too long, otherwise the cookies will be tough. If the mixture turns out runny, put it in the refrigerator for about 30 minutes.

Line a baking tray with baking paper. Roll the dough into small balls, place on a baking sheet and flatten with a fork to create a pattern.

Bake cookies for 10 minutes at 175°C. After cooking, cool it slightly.

Ingredients

• 1 ripe banana;
• 150 g sugar;
• 50 ml vegetable oil;
• a pinch of salt;
• a pinch of vanillin;
• 180–200 g flour;
• 1 teaspoon baking powder;
• ½–1 teaspoon cinnamon.

Preparation

Beat the banana, 80 g of sugar, butter, salt and vanillin with a blender. Add flour combined with baking powder and stir until smooth. The dough will be sticky and stringy. Place it in the refrigerator for half an hour.

Mix the remaining sugar and. Wet your hands with water and roll the dough into a small ball. If the dough does not give in, add a little more flour. Flatten the ball, roll in the cinnamon mixture and place on a baking sheet lined with baking paper.

Form the rest of the cookies in the same way. Bake it at 180°C for 15–17 minutes.

Ingredients

• 200 g peeled pumpkin;
• 100 g sugar;
• a pinch of salt;
• 100 ml vegetable oil + for greasing;
• ½ teaspoon of soda;
• 1 tablespoon vinegar 9%;
• ½ teaspoon cinnamon;
• a pinch of ground nutmeg;
• ½ teaspoon ground ginger;
• 250–300 g flour.

Preparation

Cut the pumpkin into medium pieces and place in a saucepan. Cover with hot water, cook until soft and drain.

Puree the pumpkin with sugar, salt and butter. It is more convenient to do this using a blender. Quench the baking soda with vinegar, add to the pumpkin mixture and stir.

Add cinnamon nutmeg and ginger. Add sifted flour in portions, stirring until smooth. The dough should be thick and viscous.

Line a baking tray with baking paper. Grease your hands with oil and form the dough into medium balls. Place them on a baking sheet at a distance from each other.

Bake cookies in an oven preheated to 180°C for 15–20 minutes until light golden brown.

Ingredients

• 100 ml tomato juice;
• 2 tablespoons sugar + for sprinkling;
• ½ teaspoon of soda;
• a pinch of salt;
• 1 tablespoon vegetable oil;
• 160–180 g flour + for sprinkling.

Preparation

Mix juice with sugar. Add baking soda, salt and oil and stir. Add flour and knead the dough.

Cover the table with a thin layer of flour, knead the dough on it with your hands and roll it out into a layer 3–5 mm thick. Cut out the cookies, place on a baking tray lined with baking paper and sprinkle with sugar.

Place in the oven for 10 minutes at 180°C. The cookies should be browned.

Housewives are often mistaken, thinking that Lenten cookies are not tasty and prepare them only based on useful qualities. But by adding various ingredients you can refute all doubts. The beauty of such baking is the speed of preparation and the minimum set of products that can easily be found in the kitchen. It doesn’t matter if it’s fasting or if you just decided to please your family with a new product, let’s prepare dessert.

Let's start with lemon cookies, which is sure to please everyone.

Let's take:

• 50 ml vegetable oil;
• ½ tsp. soda;
• 400 g flour;
• 1 lemon;
• ½ tbsp. Sahara.

Recipe for a quick fix lemon cookies can be written down in the cookbook if you are afraid of forgetting.

We thoroughly rinse the lemon with a brush under running water and, without removing the skin, cut it into pieces. In this case, all seeds should be removed.

To get rid of the bitterness that lemon can impart to a dish, put it in sweet boiling water for 15 minutes.

Using a blender, turn everything into a paste. First add soda here, which will immediately extinguish. Next add sugar and butter.

We begin to knead the dough, gradually adding flour. Let him rest for a while. Having sprinkled the table, roll out and cut out cookies of any shape. To make it more colorful, you can sprinkle sugar on top.

Bake for no more than 10 minutes in a preheated oven.

Recipe for cucumber pickle

We often pour out the remaining liquid from pickled cucumbers, but in vain. Try to find a use for it.

Cookie products:

• a glass of granulated sugar;
• 6 tbsp. l. olive oil;
• 500 g flour;
• a glass of any brine;
• 1 tsp. soda

When starting preparation, the liquid from the jar must be strained so that the spices used in the marinade do not get caught. Pour baking soda here.

If you are using a brine other than pickled vegetables, then quench the soda with vinegar.

Pour in sugar and wait for it to dissolve. Add oil and start adding sifted flour. Roll out the layer and punch out shapes with molds.

Bake on a sheet lined with baking paper until browned. You can decorate brine cookies by sprinkling powdered sugar.

Cooking with pumpkin

Let's try to bake a healthy pumpkin dessert.

Set of required products:

• ¼ tsp. salt;
• 100 g sugar;
• ½ tsp. soda;
• 200 g pumpkin (pulp);
• 2 tbsp. l. sunflower oil;
• ¼ tsp each turmeric and cinnamon;
• 2 tbsp. flour;
• 1 tsp. vinegar.

Grind the vegetable pulp. To do this, you can use a grater, meat grinder or blender. Mix all the dry ingredients, and quench the soda with apple cider vinegar.

To add cookies useful properties, it is enough to enrich the composition with 15 g of bran, raisins or nuts.

Knead the dough with your hands until the consistency is dense. We will roll the balls with our palms, pinching them off and placing them on a greased baking sheet.

After 20 minutes of being in hot oven(at 180 degrees), you can take them out and cool them.

Lenten oatmeal cookies

Since childhood, everyone has known the taste of this cookie. But, you can bake it at home.

We only need:

• 3 tbsp. l. honey;
• Art. oatmeal;
• 6 tbsp. l. vegetable oil;
• ¼ tsp. nutmeg;
• Art. flour;
• ¼ tsp. salt;
• 50 ml water;
• ½ tsp. cinnamon and soda.

Let's start preparing the dough for Lenten oatmeal cookies by mixing honey, water and oil. To do this, heat the mixture over low heat. Stirring all the time with a spoon or spatula, pour in the soda first, which should be extinguished, and then nutmeg, salt and cinnamon.

Add the flakes with flour and knead the mixture. It will turn out a little sticky. Leave, covered with a bag, for half an hour.

This is done so that the oatmeal is saturated with moisture and swells.

With hands dipped in water, roll the balls, place them on a sheet covered with parchment and press down a little.

Place in the oven for 25 minutes.

Chocolate treat

No one will definitely refuse this berry treat.

Ingredients:

• ½ tbsp. any jam;
• ½ tbsp. cocoa;
• ¾ tbsp. granulated sugar;
• Art. flour;
• 1/3 cup refined oil;
• ½ tsp. salt;
• 1 tsp. baking powder.

Place all dry ingredients in a large cup and mix well. Add jam, butter and knead into a plastic dough.

It often happens that there is not enough flour or, conversely, a lot. Therefore, its quantity can be controlled as the dough is kneaded.

Line a baking tray with baking paper and carefully place the already formed cookies. Just 12 minutes is enough to bake it. Cool.

With banana

To prepare Lenten cookies you need:

• overripe banana;
• 200 g flour;
• 50 ml vegetable oil;
• 130 g sugar;
• Art. l. vinegar;
• ½ tsp. soda;
• 80 g raisins;
• Art. l. lemon juice;
• ½ tsp. cardamom

Peel the banana and cut into small pieces.

To prevent it from darkening, immediately sprinkle with lemon juice.

Fill it with granulated sugar and pour in the butter. Beat the mixture a little with a mixer. Separately mix the flour with cardamom, and add the sorted and washed raisins. We extinguish the soda with lemon juice.

It is better to soak the raisins in hot water in advance so that they maximize their taste.

Mix all the prepared ingredients into a dough. Place with a large spoon onto a sheet covered with parchment. It bakes for about 10 minutes. The smell will spread throughout the house, but it is better to eat it chilled.

How to make Lenten shortbread cookies

The dough is not only based on eggs.

The set of products is as follows:

• 1.5 tbsp. flour;
• ½ tbsp. starch;
• 1/3 tbsp. vegetable oil;
• ½ tbsp. water;
• 3 tbsp. l. Sahara;
• tsp baking powder;
• ¼ tsp. salt.

Let's put inside:

• Art. chopped nuts;
• 3 tbsp. l. granulated sugar.

Mix all the dry ingredients, sifting the flour. We collect it in a slide, in which we make a depression and pour in water and oil. Quickly knead the dough with your hands and let it rest. Separately, combine sugar and nuts in a cup.

Let's prepare:

• Art. Sahara;
• Art. grated carrots;
• ¼ tsp. salt;
• tsp loosening powder;
• a drop of vanillin;
• ½ tbsp. starch;
• 1.5 tbsp. flour.

In a deep bowl, mix grated, fresh carrots (it is advisable to use the smallest side) with sugar, salt, vanilla and butter.

Separately sift the flour, add starch, baking powder and begin adding the mixture to the carrot mixture. The result will be a liquid dough, which is best placed on a greased baking sheet with a large spoon. But, if desired, wet your hands and try to roll the balls.

After 15 minutes, you can remove the carrot cookies from the oven. Cool, decorate with powdered sugar and serve.

Step-by-step preparation with ginger

You can treat yourself to this dessert not only during the Christmas holidays.

Let's prepare:

• 3 tbsp. l. honey;
• 150 ml water (warm);
• 5 tbsp. l. bran;
• 7 tbsp. l. olive oil;
• a small piece (about 2x2) of fresh ginger or 2 tsp. ground;
• a packet of vanillin;
• ½ tsp. salt;
• ½ tsp. soda;
• tsp cloves, cinnamon;
• 300 g flour.

You must proceed as follows:

1. Pour all the liquid ingredients into a blender bowl, add ginger, soda, salt and all the spices. We achieve uniformity.
2. Add flour with bran and knead the dough. It should not stick to your hands and be elastic.
3. Using a rolling pin, roll out a layer less than 1 cm thick. Cut into equal pieces or knock out our Lenten cookies with molds.
4. In a hot oven it will bake at 180 degrees for about 15 minutes.

Most of any baked goods can be considered Lenten if they do not contain any dairy products or eggs. However, if there are natural substitutes for both, any baking recipe can be made lean. For example, replace eggs with bananas or starch. Butter- lean margarine, milk - vegetable broth and so on.

The five most commonly used ingredients in Lenten baking recipes are:

For reference: you need to focus on Lenten baked goods not because they are supposedly “low-calorie” (because they are not!), but because they are suitable for serving during Lent. When eating animal products is prohibited for religious reasons. Or when a person leads a vegetarian lifestyle. If you are hoping to eat something like Lenten cakes and pies while losing weight, then this is a harmful myth that cannot be believed. It is better for a person who wants to normalize their weight to switch to a healthy, balanced diet. And it extremely rarely includes all kinds of pies, even if they are lean.

Recipes Lenten baking can be prepared on the basis of yeast, unleavened, puff pastry, shortbread, biscuit dough. They can be: pies, pies, buns, cookies, gingerbread, shortcakes, rolls, cakes, pastries, muffins. Almost any pastry with sweet or savory filling.

Five of the fastest Lenten baking recipes:

Russia’s favorite mannikas, charlottes, gingerbreads, baked with one layer of jellied dough, can be made lean, without eggs, butter, milk, kefir or sour cream. And they will taste no worse than their buttery versions. By the way, even Easter baking can be made Lenten, if you so desire.

*I tried using different flours - first grade wheat, whole grain, spelled - any of them turned out delicious. You can only take one type of oil. Adjust the amount of sugar to your taste. The amount of flour in the dough may vary slightly depending on the type of flour, but in any case it is important not to put too much of it either when kneading the dough or when rolling it out, then the finished cookies will turn out more crumbly (the more flour, the denser they are).
*If you have Brown sugar, then use it - with it the dough will be a beautiful color and more tasty.

Preparing the dough:
Dissolve sugar in water (to do this faster, you can mix water with sugar with an immersion blender), add baking powder and butter. Lastly, add flour in parts (you may not need all of it) and quickly knead the dough.

It turns out to be quite soft, not cool, similar to wet sand.

Place it in the refrigerator for half an hour.
Then remove from the refrigerator and knead the dough, wetting your hands with water.

Making cookies:

Sprinkle the board with flour and roll out the dough on it into a layer about 4 mm thick (no thicker is needed), then cut out the cookies with cookie cutters - some of the cookies are round and some are round with a hole in the center.

Bake on a baking sheet lined with parchment paper at 180 degrees for about 15 minutes (depend on your oven).
* Cookies made from spelled flour will be darker in color, cookies from whole grain flour will be lighter, and cookies from white flour will be the lightest. But no matter what type of flour it is made from, don't overcook it in the oven- it will not brown too much, because... lean.

Cool the finished cookies and combine the two halves with jam.

* I usually don’t combine all the cookies with jam at once, because... after lying down, they become soft from it (I like them more crumbly, like real shortbread, so I combine the halves with jam as I eat them...)

Or we do shortbread pie with jam:

Divide the dough approximately in half.
Roll out a circle from one half (4-5 mm thick) - this will be the base of our pie, trim off the slightly uneven edges (you can circle some round shape or a saucepan, placing it on the dough).
* I usually roll out on parchment paper, and then transfer it on paper to a baking sheet.

Roll out the second half of the dough into a circle (slightly thinner than the first) and use a knife to cut a strip along the edge of the circle.
From this strip we will make a small side of our pie: we divide the strip into small parts and attach them one by one along the edge of the circle of dough that we rolled out first. You can lightly lubricate it with some water to make it easier to attach. Use your fingers to give the edge a rounded shape.