Best cookie recipes for giving away11/23/2023 ![]() ![]() Scant ½ cup applesauce or mashed banana.: Sally’s brown butter sugar cookies will be the best sugar cookies you have ever tasted Breakfast cookiesįrom Katie Higgins, Chocolate Covered Katie ( ) Defrost completely before eating or warm for a few seconds in the microwave. It's best to eat the cookies fresh as they will be crispest. Store cookies in an airtight container for up to 1 day. Unrefined coconut oil can be used, however it will have a stronger coconut flavor. Refined coconut oil was used for this recipe. The ½ cup softened butter can be substituted with coconut oil. Transfer to a cooling rack and cool completely.Īll-purpose flour can be substituted for whole-wheat flour. Let cookies cool on the baking sheet for 5 minutes.Bake for 11 to 12 minutes or until golden brown around the edges.Measure and roll the cookie dough into 2 tablespoon sized balls and place on prepared cookie sheet, about 2 inches apart.Chill batter in the freezer for 10 minutes, or refrigerator for 20 minutes. Stir in the oats, peanuts, white chocolate chips and diced apples.With the mixer on low, slowly add in the flour mixture.In a medium bowl, whisk together flour, baking soda, cinnamon, allspice and salt.Add the egg and vanilla extract and mix on medium speed until combined, 30 seconds.Add the peanut butter and mix on medium speed until smooth, 15 seconds.In the bowl of a stand mixer fitted with a paddle, beat the coconut oil and sugars together until smooth and creamy, 30 seconds on medium speed.Transfer to a plate a chill in the refrigerator. Cook until apples are tender and some moisture is removed, 5 minutes.Heat a medium-size saute pan over medium heat.Line two large baking sheets with parchment paper and set aside. ![]() ![]() ½ cup whole wheat flour, or white whole wheat flour.½ cup coconut oil, plus 1/2 teaspoon, solid at room temperature. ![]()
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