9/3/2023 0 Comments Healthy cookie recipes![]() Ours retained their shape, didn’t ooze at all, and are absolute perfection. I’ve seen on baking shows that if a mixture gets too warm, the cookies will flatten and ooze oil/butter in the oven. I also put them in the fridge for about 10 minutes before putting them in the oven to make sure the coconut oil was solid. You don’t have to add water to get them to come together. I think the coconut oil melts just enough in your hands to form the ball. There aren’t many left □ One thing to note is that the mixture feels very crumbly when you are making it into balls. I have family staying with us, so 5 people tasted these cookies, and everyone was blown away by how amazing they are. They were soft and incredible! Definitely “meltaway”. After the cooling time, we rolled them in a mixture of powdered sugar and the rest of the lemon zest. Meet the best-selling collection of 130+ brand NEW fast, healthy, DELICIOUS recipes for every meal Every recipe features a gorgeous photo, practical tips (like how to store and reheat leftovers), and is made with easy ingredients you can find at any grocery store. Luckily, I followed the recipe and took them out anyway. However, they were slightly golden on the underside. They did look underdone, and my husband was worried because they weren’t brown on top. I ended up cooking mine for 15 mins on a silpat-lined baking sheet. Merry Christmas, Katie, and thanks for these wonderful healthy sweet treats!!These are amazing! I followed the recipe and used the options for all purpose flour, coconut oil (didn’t melt it first), and ground almonds. Are they interchangeable with each other in recipes? It’s pretty confusing to me. I would love to see a more in-depth blog about coconut butter/coconut oil vs other butters/oils, and the differences with all the milks (cow milk, %’s, goat milk, almond milk, soy milk, coconut milk, canned coconut milk). I do have an oven thermometer to help me with temps, but the oven itself doesn’t maintain a constant temp. My oven is goofy, so the only thing I did different is approximate the cooking times/temps. The recipes I’m used to make tons of cookies, so I doubled yours, since yours make a smaller batch (NOT a complaint!). I pin everything of yours, so much so that I created a separate board just for your stuff! I have loved you from the day I discovered you, in a Facebook post from a friend, a couple of months ago. They turned out GREAT! Christmas cookies are a Christmas tradition, and I thank you for helping me make that tradition healthier for my friends/family. I made 4 different recipes of your cookies today for gift boxes. (As a general rule, you should store soft cookies in plastic containers and crispy cookies in glass ones.) They’re vegan, gluten-free and only take 20 minutes to whip up from start to finish. (Edit: if you read the comments, many commenters have successfully tried different gf versions.) They will keep at least four days, in a lidded plastic container. They’re bright, citrusy and only 88 calories eachno frills, no special ingredients. I haven’t tried these with a gf mix, but I don’t see why it wouldn’t work. They’ll look way underdone when you take them out, but that’s ok. (So roll the balls, cover in the cinnamon-sugar, then fridge until cold.) Cook for 9-10 minutes. If you want soft cookies, you’ll need to get the balls very cold. For true snickerdoodles, roll each ball in a mix of cinnamon and sugar (either equal parts OR two parts sugar to one part cinnamon, depending on how cinnamon-y you want your cookies). In a separate bowl, melt the vegan butter, then stir in vanilla and milk. ![]() Combine dry ingredients and mix very, very well. 3/4 cup ww pastry flour (or white) (See below for notes on a gluten-free option)ġ and 1/2 tablespoons nondairy milk of choiceġ/4 cup vegan butter sub, such as Earth Balance ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |