EGGLESS Oat, Coconut, Almond and Chocolate Cookie Recipe | Cowboy Cookies EASY Recipe
EGGLESS Oat, Coconut, Almond and Chocolate Cookie Recipe | Cowboy Cookies EASY Recipe
| Ingredients (Makes 12-15 cookies) |
[ ] Butter: 70 grams or 5 tbsp
[ ] Brown Sugar: 70 grams or ⅓ cup
[ ] White Sugar: 40 grams or 3 tbsp
[ ] Coconut Oil: 25 grams or 2 tbsp
[ ] Flax Seed (ground): 1 tsp or 3 grams
[ ] Vanilla Extract: 1 tsp
[ ] Cinnamon Powder: 1 tsp or 3 grams
[ ] Coconut Powder: 50 grams or ½ cup
[ ] Baking Powder: 5 grams or 1 tsp
[ ] Flour: 115 grams or 1 cup (slightly less than 1 cup so remove 1 tbsp)
[ ] Milk: 2-3 tbsp (as desired)
[ ] Rolled Oats: 80 grams or 1 cup
[ ] Chocolate Chips: 75 grams or ½ cup
[ ] Almond Slices: 45 grams or ⅓ cup
Bake cookies at 175°C for 15 minutes or until edges are set and the colour is golden brown.
The cookies can stay in an airtight container for up to 10 days.
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I do hope you give this recipe a try! Until next time, Happy Baking ❤️
Looney Tunes | French Rarebit | Classic Cartoon | WB Kids
Bugs Bunny has stumbled upon Paris, and two chefs have been eyeing him up for a rabbit dish! But of course, Bugs wouldn't let himself be caught so easily just to be made in rabbit stew...
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Churchill's Confectionery Set of 2 Floral Tins With Cookies on QVC
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Churchill's Confectionery Set of 2 Floral Tins With Cookies
The fabulous floral scene that artfully decorates the outside of these cookie tins is as sweet as the cookies that wait inside! Share one (and stash one for yourself). From Churchill's Confectionery.
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Jam Drops | Thursdays with Annette | 13th August 2020
Annette Sym is the author of the Symply Too Good To Be True cookbook series 1 - 7 and has helped thousands lose weight and keep it off with her deliciously healthy recipes, Breakfast Shakes and mentoring. Cooking for 1 or 2 people RELEASED DECEMBER 2018 contains 96 pages and over 150 deliciously healthy easy-to-make recipes for singles or couples. Includes recipes adapted from cookbooks 1-7, PLUS 21 new recipes (3 new recipes for each of the 7 sections).
LIVE COOKING: Making Christmas Cookies????
Join me this year as I bake my cookies for Christmas. On the docket: my grandma's Anise Cookies, Rugelach with a twist, Cinnamon Sugar Palmiers, Gluten-free Shortbread, and more! Come hang out and learn something new!
Time Stamps
14:35 - Making Rugelach Dough
37:25 - Making Anise Cookie Dough
1:16:15 - Making Palmiers
1:31:10 - Piping Anise Cookies
1:45:45 - Making Rugelach Filling and Forming Rugelach
3:06:40 - Making GF Shortbread
#baking #Christmas #cookies #holiday #traditions #baking #anisecookies #Anisplätzchen #rugalah #rugelach #palmiers #shortbread #glutenfree #glutenfreeshortbread #cooking #livestream #YouTube #Philly
Anise Cookies (Anisplätzchen) Recipe:
Rugelach recipe:
1/2 pound cream cheese
1/2 pound unsalted butter
2 cups all purpose flour
1 cup sugar
2 tsp. cinnamon
Blend cream cheese, butter and flour. Divide dough into 3 parts, wrap in plastic wrap and refrigerate at least an hour or overnight. Mix sugar and cinnamon. Roll dough part into a 9 circle using the cinnamon/sugar mixture, generously, on the top and bottom of the dough to prevent sticking when rolling out. Add desired fillings, then use a pizza cutter to cut circles into 16ths. For the walnut rugelach, generously sprinkle finely walnuts on top before cutting. For the walnut fig rugelach, spread fig jam and then sprinkle finely walnuts on top before cutting. For the chocolate filling, generously sprinkle the filling recipe from the link on top before cutting.
Palmiers Recipe:
Gluten Free Shortbread Bites recipe:
Chocolate Dipped Maple Pecan Biscotti Recipe:
4 1/2 T. unsalted butter, softened
3/4 cup plus 3T. sugar
2 1/4 cup plus 3T. flour
1 1/2 tsp. baking powder
pinch salt
3 eggs
2/3 cup chopped pecans
3/4 - 1 tsp. maple extract
Preheat oven to 350. Line a baking sheet with parchment paper. Beat the butter and sugar together in a bowl for 1 minute. A baking powder, salt and mix until just combined. Add extract, eggs (one at a time) beating and scraping bowl. Add nuts and mix until just combined. If the dough isn't coming together into a ball, add water one teaspoon at a time until it does. Transfer to a lightly floured surface and shape into two logs flattening. Transfer to the cookie sheet. Bake for 15-20 minutes until fully cooked and lightly browned. Take out and cut, using a serrated knife, into 1/2 inch slices. Place them cut side up on the parchment lined cookie sheet and bake for 12 minutes. Then flip and bake for an additional 10-12 minutes until fully cooked and golden brown and crisp. I like to dip the long sides in dark chocolate once fully cooled.
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Raspberry White Chocolate Cookies - Rise Wine & Dine - Episode 96
If You Love Raspberries & White Chocolate, You Do NOT Want To Miss Out On This Magnificent Raspberry White Chocolate Cookie Recipe. Stick Around... ;)
Ingredients You Need
1 Cup Butter (Softened To Room Temp)
3/4 Cup White Sugar
3/4 Cup Brown Sugar
2 Eggs
Pinch Of Salt
1 Tbsp Vanilla
4 Cups White Flour
1 Tbsp Baking Powder
1 tsp Baking Soda
1 Bag White Chocolate Chips
1 Cup Raspberries (Rinsed & Pat Dry With Paper Towel)
First place the Butter, along with both Sugars into the bowl of a stand mixer with the paddle attachment. Cream all together until there's a very creamy mixture.
Next add in the Eggs & Vanilla and beat again until well combined.
Now in a separate clean large bowl place all of the dry ingredients. Whisk together until combined.
At this point by either half cupful or cupful add the dry ingredients
in with the wet and mix until combined until all of the Flour mixture has been gradually added in.
Next, with very clean hands add in the White Chocolate Chips and mix until well combined.
Now onto a Parchment lined baking sheet, roll out about 1 inch or 2 inch balls and flatten with the palm of your hand once onto the Parchment paper.
Now place on top of each ball of batter, the Raspberries and bring the dough up around the Raspberries to ensure the Cookies keep Raspberries on top of each Cookie ;)
Now place the tray(s) into a Preheated Oven on 350 Degrees for 10 - 15 minutes. 13 minutes worked for us today. Watch your Cookies to ensure they don't burn.
Cookies should be a little crispy on the outside & so beautifully tender on the inside. A Win Win Situation :)
Enjoy! :)
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