Posts tagged cookies
a forager}s guide to earthfüd
okay when i first saw this i thought it was a cookie. now i want it to be a cookie. no bake cookies with little seeds that sprout gahhhhh <3 #work on this later.
(Source: layneharvey)
Flourless Peanut Butter Cookies
makes about two dozen cookies
1 cup all-natural chunky or smooth peanut butter
1 cup sugar (1/2 cup brown sugar and 1/2 cup granulated sugar)
1 egg
1 teaspoon baking soda
Preheat oven to 350 degrees F. Grease a baking sheet with butter and set aside. In a mixer combine peanut butter and sugars until well combined, about 2 minutes. Add egg and baking soda and mix for another 2 minutes. Roll into walnut sized balls and create a cris-cross pattern with a fork. If you’d like, add a few chocolate pieces to the top of the cookies. Bake for 10 minutes, until lightly browned. Cool on a baking sheet for two minutes, then transfer to… your mouth.
Oatmeal cookies with dried apricots
No flour, no eggs, no sugar, but incredibly tasty!
Ingredients:
half the usual package of oatmeal, not crushed, not for fast food
1 ripe banana
handful of dried apricots
2 tablespoons vegetable oil
certain amount of water
Warm up the oven
Pour oatmeal into a comfortable and deep dish, pour cold water on them, so she moistened the whole oatmeal, but it did not make the basis of the liquid, prevents and wait 5-7 minutes, until water is absorbed
Fine mode bananas and dried apricots, or the same ground in a blender
Bananas skleyut our dough and create a fragrance, and dried apricots give the necessary sweetness and acidity. If the greenish banana, I recommend to use 2 pcs. Add a medium-sized a few spoonfuls of vegetable oil.
Lepim hands small lumps and put them on parchment, then bake in a preheated oven for about 20 minutes. Do not worry if our foundation stick in hand, with 10 molds you will have obtained more agile, faster and easier (: You can just put the dough with a spoon, giving each piece the same thickness.
Bake at best 180 degrees, because cookies must increasingly do not baked and dry.
(Source: kisafood)
SPICY GINGER COOKIES (apparently this won some kind of cookie award, even against wheat-flour cookies)
v Recipe v
GINGERY SOFT MOLASSES COOKIES
These spicy, gingery soft molasses cookies will probably be the taste of this holiday season for me. Several friends tried them yesterday and declared them the best molasses cookie they have ever eaten. “And I don’t even like molasses cookies!” (One of them nearly fought the other one for a cookie!) There are several secrets to this cookie, apart from following the baking ratio for a good cookie.
Molasses. People, this is a molasses cookie. Don’t shy away from the dark stuff. Too many molasses cookies have only the faintest hint of dark unsulphured molasses through the sheen of sweetness. This cookie is laden with molasses, made better by it. There’s no hiding it here. These cookies are only faintly sweet for all that darkness, so if you want more sweetness, think about icing them.
Also, ginger. I’m a ginger fiend. Clearly, Lu is becoming one too because she chose these cookies over two other kinds offered. Here we used every kind of ginger in the kitchen: powdered, fresh grated, and crystallized. If you want a milder cookie, you could leave out the grated and crystallized ginger. But really, why?
I’ve specified the grams of flour here, rather than the specific flours, because we know so many of you like to use your own mix of flours. It should work, no matter what kind of flours you have in your kitchen when you make these. However, if you want to know what we used? Sorghum, potato starch, sweet rice, and teff, in equal portions. Also, some of the cookies we baked collapsed just a bit in the center, as though a small child had touched each of them. If you are worried about that, add a teaspoon of psyllium or ground chia into the batter to add more structure.
As hard as it is to wait, this dough is too soft and sticky to bake it immediately after the mixer turns off. Refrigerate it overnight. Trust us.
Enjoy. 450 grams gluten-free flours Combining the dry ingredients. In a large bowl, combine the flours, baking soda, salt, cinnamon, ginger, and nutmeg. (If you are using chia or psyllium, throw it in here too.) Whisk all the ingredients together until they are one color. Set aside. Creaming the butter and sugar. In the bowl of a stand mixer, blend the butter and sugar together until they are fluffy and creamy. With the mixer running, add the molasses, then the fresh ginger. Add one egg at a time, mixing between each egg, until both are fully incorporated into the batter. Finishing the batter. Add the dry ingredients slowly, about ¼ of the volume at a time. When the flour has completely disappeared into the batter, fold the crystallized ginger into the batter with a rubber spatula. Refrigerating the dough. Refrigerate the dough overnight. Preparing to bake. Preheat the oven to 350°. Line a baking sheet with parchment paper. Scoop some dough — about 45 grams’ worth— out of the bowl and roll it into a smooth ball. Roll the ball of dough in the raw sugar to coat. Put the ball of dough onto the baking sheet. Gently, press the ball down with the palm of your hand until it’s a small chubby disk. Keeping the balls of dough at least 2 inches apart, continue with the dough until the baking sheet is filled. Bake the cookies until the edges are crisp and the middle of the cookies is lightly firm without being crisp, about 12 to 14 minutes. Remove the tray from the oven and let the cookies rest on the tray for 10 minutes, then transfer them to a cooling rack. Refrain from eating them until they are cool to the touch. Makes about 2 ½ dozen cookies, depending on the size of the cookie you make.
2 ¼ teaspoons baking soda
1 teaspoon kosher salt
1 ¼ teaspoon cinnamon
1 teaspoon powdered ginger
½ teaspoon nutmeg
1 teaspoon ground chia or psyllium husk (optional)
300 grams butter, at room temperature
150 grams sugar
170 grams molasses
2 tablespoons fresh ginger
2 eggs
100 grams crystallized ginger, cut into small pieces
½ cup raw sugar
Teff Peanut Butter Cookies
Gather these ingredients:
1/2 cup maple syrup
1/2 cup coconut oil
1 tsp vanilla
1 cup peanut butter
1 1/2 cups of teff flour, brown or white
1/2 tsp sea salt
Mix together flour and salt. Set aside. Melt the coconut oil. Combine the coconut oil with the remaining ingredients in a mixer. When well blended, add the dry ingredients. Drop by rounded spoonfuls on a greased baking sheet. Flatten with a fork. Bake in 350 degree oven for 15 minutes.
Rum Spice Cookies
