Using a medium
sized cookie dough scoop or tablespoon, drop rounded balls onto a baking sheet lined with parchment paper.
And one banana will fill a
regular sized cookie sheet (and become about one snack for three small people), so shop accordingly.
I do have one question before trying the recipe:
What size cookie sheet do you use?
If you use a different
sized cookie cutter, the baking time may vary, so look for the visual cues described in the recipe.
However, everyone has
different size cookie sheets and desired thickness so saying you'll get 24 treats isn't very clear because some people may make the treats larger or smaller than others.
Now, in the past I have always made
normal sized cookies, the type where you need at least two, possibly three cookies, to satisfy a craving.
Spoon the mixture into 1 -
tbsp sized cookies and use the back of the spoon to gently flatten each cookie.
Begin rolling 16 to 18
uniform sized cookie dough balls, placing each spaced well apart on the cookie pan.
Tip: Bake
same sized cookies together otherwise mixing smaller with larger cookies could result in some cookies being baked before others are done.
And the best news — they are only 143 calories for a
nice sized cookie — even with the mini chocolate chips and chopped nuts!
I've written about how much I love making small batch recipes so this recipe is for about 12 medium to
large sized cookies.
Use your
preferred size cookie scoop (or a regular spoon) to drop portions of dough onto baking sheets, spacing them a couple inches apart.
A cookie scoop is a great tool for making perfect,
evenly sized cookies and I highly recommend you try it out with my gluten - free chocolate chip cookies.
You can buy a tool called a portion - scoop that makes it quick and easy to make uniform -
sized cookies from chilled dough such as the one in this recipe.
You will not get overweight by quickly by making six bite -
sized cookies in 15 minutes.
Not only are the bite -
sized cookies delicious, but there are also full - size options you can sit down and eat as a full dessert.
Cut out smaller circles using a medium
size cookie cutter or trace out circles using a knife and cup or cup top.
Use your hands (or) a cookie scoop to form 12 like -
size cookie dough bites, placing each one on a parchment lined plate.
Using a tablespoon
sized cookie scoop (or a spoon) form the meatballs and place on a parchment lined baking sheet.
place a scoop of ice cream onto one cookie on its flat side; press a second, similar -
sized cookie on top and squeeze gently in the center to press them together.
TIP # 3: Use a cookie / melon scoop (affiliate link) make it even easier to form the
right sized cookie dough balls.
Will make 9
truffle sized cookie dough balls, or you can make lots of mini cookie dough balls to add to a cup of vanilla chia pudding or vegan coconut ice cream!
4) Fold in the raisins and pecans 5) Using cookie scoop or spoon form into flat cookie shape, should make either 12 small cookies or 10
palm size cookies.
So these are in the oven right now and I just wanted to say that we may have different
sized cookies because I used about 3/4 of the amount you listed and I had way too many cookie crumbs / butter mix left over!
These delicious Gluten - Free Vegan Fudgy Chocolate Avocado Cookies are the perfect bite -
size cookie when you need a healthy chocolate treat.
Pair up
similar sized cookies (if your cookies are uneven shapes or sizes, use a small biscuit or cookie cutter to make them even).