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I've made lots of Ella's recipes and I've absolutely loved all (except for the cacao oatmeal cookies which I found super bland), and I quitted sugar and wheat almost 5 months ago so my taste buds are used to this kind of cooking, so I figured I should give them a try.

We usually make a large batch of this flour and keep it in the refrigerator, using as needed for nutritious raw cookies, crusts, crumbles, and baby food.

You could try using apple puree instead of mashed banana, however I have never tried this for these cookies before.

7 cups mini marshmallows (12.5 oz if you want to make it easier) 2 cups crushed (roughly the same size as the marshmallows) chocolate graham crackers, or chocolate wafer cookies, or 2 cups of whatever your heart tells you 1 14 oz can condensed milk, look for one that's just milk and sugar, like Nestle's La Lachera (also #notsp) 2 tablespoons unsalted butter pinch of salt (or use salted butter and leave this out) 12 oz bag of semi-sweet chocolate chips 1/4 teaspoon peppermint extract 3 - 4 tablespoons crushed up peppermint candies, optional, really not the most necessary thing

The recipe and photographs for «Gluten - Free Vegan Gingerbread Cookies» by Karielyn Tillman of The Healthy Family and Home website are licensed under a Creative Commons Attribution Non-Commercial No Derivatives 4.0 International License and can not be used without my written permission.

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- Spoon some of the thinner icing onto the cookie, spread this icing on the cookie, except for the pumpkin stem) using a knife.

So when I was developing a recipe for oatmeal raisin cookies, of course I'd use brown sugar.

By the way my daughters and I made some of your yummy cookies and YES we used browned butter for Christmas and they were a hit with a capital H.

Salt must be used to bring out the flavor and sweetness of these cookies (especially since the recipe calls for unsalted butter).

I have a couple fun ideas for using the cookies — other than eating straight out of the box.

After my last cookie post, I had many of you email me for the sugar cookie recipe I use.

The chocolate chip cookie layer of these cookies are a little bit darker than usual because I used a mixture of all - purpose flour and bread flour for a chewier crumb.

I have been looking for a chocolate chip cookie recipe that uses this kind of flour.

And yes, I use a medium cookie scoop which is about 1.5 tablespoons, so I rounded up to 2 for those of you who don't have a cookie scoop.

It was a bit of an experiment for me because the easy way out is to use a pre-mixed all purpose gluten free flour (like I did with the peanut butter cookies I made here), but today I wanted to try something different.

Use a dairy - free crunchy cookie crumb (my gluten free graham crackers work great), and Earth Balance buttery sticks in place of the butter, gram for gram.

These cookies look great and the recipient seems very easy, it says that is gluten free, but, oat has gluten, are you using some specific kind of oat???? Thanks for your time and the recipe.

Check out my post on vegan cookie sandwiches where I first used this blend of GF flours for more -LSB-...]

A lot of our zucchini gets shredded and put into cookies or bread or frozen to use for breads in the winter.

For a slightly dressier cookie using a cookie stamp, form a piece of dough into a one inch ball, then flatten with a cookie stamp.

Migraine peeps: Use sunflower seeds ground into flour for the cookies, and carob powder instead of cocoa powder.

Made up of six fruit varieties — strawberry, blueberry, raspberry, orchard fruit, orange and honey - the pieces are suitable for use in chocolates, cakes, biscuits, cookies, muffins, breads and brioche.

We don't use jam very often and I'm guilty of using more store - bought than homemade... fruit sweetened, of course I've got ta ask — do you have an insanely small cookie cutter to create those adorable strawberry and banana hearts?!? I'll have to check out that book, too — something else is causing trouble for me and maybe this book can help me a little.

I just bought one at Target and was slightly worried it would be one of those kitch gadgets I throw in the drawer and never see again, but I actually used it to get the perfect little tablespoonies for these cookies.

1) Sift self - raising flour into a large mixing bowl 2) Cut the butter into small cubes and mix it with the flour, using two knives to mix the butter and flour together 3) Once the dough achieves a sand - like mixture, use your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiuse your hand to compact the dough and knead very gently 4) Sprinkle a cool, flat surface with flour, and flatten the dough with a rolling pin until it reaches a 1 cm thickness 5) Pre-heat oven to 190 — 200 deg cel 6) Use a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chiUse a round cookie cutter (or a champagne glass) to cut out small circles of dough 7) Place dough circles on a greased and floured baking tray 8) Bake scones for 15 to 20 minutes or until they have turned golden brown on top 9) Once scones have cooled, cut them sideways into half 10) Mix chopped fresh chives and cream cheese together until they have integrated homogeneously 11) On each scone half, spread some cream cheese and chive mixture, then place a couple of slices of ham and cheese on top, then top with more cream cheese mixture and finally sprinkle with fresh chives

I love to experiment with new recipes and new types of ingredients, so when I came across a recipe for gluten - free cookies yesterday that used -LSB-...]

And for a special Christmas - y touch, I dusted the cookies with powdered sugar, in the shape of Christmas trees, and snowflakes (I used my cookie press discs).