Hi - Ruchie's right to sub soy butter for the dairy, but that will still leave the fat content way too high (one cup of ANY fat is a ton). Try subbing 2/3 - 3/4 of the fat with applesauce. Honestly, this will probably significantly change the texture of the cookies. Solid fat (butter, shortening) is very difficult to replace in cookie recipes because it's so crucial for the crispy/chewy texture.
Sometimes replacing some of the sugar with corn syrup can help. But you're really getting into food chemistry here, and the results from experimenting can be unpredictable.
You might want to start with cookie recipes from a low fat source - those tend to be easier to modify.
Darn cookies anyway - they're the one dessert that's just so hard to fix!
- H
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Re: Fennel Seed Cookies **needs to be made IBS-friendly!!**
