If using a liquid sweetener like maple syrup or honey you will spoon the dough onto the cookie sheet, then use a spoon to gently flatten out the dough
into cookie shapes.
To make
into cookie dough bites, simply omit the water and scoop tablespoon sized pieces.
The classic flavor of red velvet cake is
baked into a cookie and then mixed with tons of chocolate chips!
I definitely don't find that my style fits
into any cookie cutter form of fashion and sometimes that makes me feel uneasy but most times I feel happy about it.
If you don't chill the dough it'll be hard to
form into cookie dough balls and your cookies will spread too thin.
Mix using your hands — it's going to be a messy, sticky situation at first but eventually this will
turn into a cookie dough consistency.
Using rounded tablespoon sizes of dough, roll into balls and then using your palm
flatten into cookie shapes (shape will not spread or change much while baking).
Using a flat surface (such as the bottom of a glass) press each cookie dough
ball into cookie shaped disks.
Slowly add white whole wheat flour, baking soda, and salt to the bowl and blend until all the ingredients are combined and form
into a cookie batter.
By the tbsp, scoop cookie dough and
roll into cookie dough balls with the palms of your hands.
I'm glad you included the photo with the
bite into the cookie because they look so chewy and delicious.
For the dark chocolate and hazelnuts, I bought a few bars of dark chocolate and hazelnuts and chopped them up to
add into the cookie dough.
I've made these banana oat
bars into cookie shapes, but you can bake them pressed into a brownie pan, then cut them up into actual «bars» too.
I usually go in with my hands and almost «smash» the ingredients together, ensuring that the chocolate + blueberries get fully
incorporated into the cookie dough.
It is really as simple as layering the two cookie flavors on top of each other, rolling the dough and then
slicing into cookies.
Fast forward a few years, and now that I'm clean eating, I wanted to turn these yummy treats
into a cookie with fewer processed ingredients.
I have always loved putting almonds or oats
into my cookies because I love the nutty flavor, but I think the almond flour is the ultimate ingredient now!
But, it helps to have a rough guide and prevents me from reaching
into the cookie jar or bag of chips too often.
I've found that this helps the cookies keep a crisp texture and ensures that the powdered sugar doesn't
soak into the cookies.
These cookies do not spread out much while baking, so you may want to slightly press
down into cookie shape.
Black beans contain 29 grams of fiber per cup and are filled with plant based protein — making them the perfect food to
sneak into these cookies.
To get a fuller, deeper, richer
flavor into the cookie dough I opted to slice and cook these in ghee on a cast iron skillet.