– I swapped desiccated coconut for 2/3 whole oats and 1/3 almond meal (as well as the almond meal and oats called for already). I wanted to know if a ‘drier dough’ made a different texture and it didn’t, which is good to know if I’m short of almond meal. To the remaining cookie batter, I added 1tsp or more of almond meal so it “cleaned the sides of the bowl” like making bread dough for a visual. 1 Review 2 Photos Created for a friend, a crispy cookie full of flavor that satisfies both gluten-free and non-gluten-free friends/family. (The cookies don’t spread much, if at all) Bake at 325☏ for 9-12 minutes. Drop the cookie dough onto the prepared baking sheet using a spoon and a spatula, and flatten to about ½ tall using a spatula. – To the main batch, I used the metric value, and used 100% almond meal – I ground whole almonds in my spice grinder to get flour (over almond bits in the food processor lol). Preheat the oven to 325☏, and line a baking sheet with a silicone baking mat or parchment paper. I found the texture crispy, soft and chewy on day 1, and soft and chewy (with better flavour) on day 2. and have limited experience with paleo flours), but I had to comment because they were just as good as gluten included, you’d never know! I kept the batch in a Tupperware container and me and my Mum ate 2 every day till they were gone lol. I wanted an almond and cherry cookie with real almond flavour, so using a GF recipe made the most sense in theory (I’m not GF/DF/Vegan etc. These white chocolate cranberry oatmeal cookies are lower in sugar and diabetes-friendly 2. I made these cookies a while ago but forgot to comment at the time.
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