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Almond milk cookie12/3/2023 To keep longer, store in the refrigerator for up to 2 weeks. They do well loosely covered on the counter for 2 – 3 days as well. Store: Cookies can be stored in an airtight container on the counter for 5 days. Let cool a few minutes, transfer cookies to wire rack and repeat with remaining dough. Optionally, sprinkle with sugar or coarse salt.īake: Place in the oven and bake for 10 – 13 minutes (13 minutes will yield a crispier cookie that’s tender inside). Using the back of a fork, flatten in a crisscross pattern. Place the balls of dough about 2 1/2 inches apart on a baking sheet. Roll and flatten: Using a 1.5 tablespoon scooper, scoop out the dough and roll into balls, about 1 1/4 inch. The dough will be tough to stir, using your hands to mix it together will be easier. Next, add the flour, baking soda, and salt, mix to combine. Make the dough: In a large bowl, add the peanut butter and sugar and mix until creamy. Line a cookie sheet with silicone mat, parchment paper or leave ungreased. I love to hear what you think, or any changes you make. If you try this peanut butter cookie recipe, please let me know! Leave a comment and rate it below. When ready to bake, no thawing needed, simply place the frozen dough on a lined baking sheet and bake for 2 – 4 minutes longer than recipe time. Place frozen dough balls in a freezer bag or freezer safe container for up to 2 months.
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