![]() If you love baking cookies, invest in a silicone mat.For extra flavor and crunch, roll the dough balls in granulated sugar before baking.You can use a trigger cookie scoop when forming the balls to create uniform sizes, but you’ll still need to pack them with your hands to tighten them up. Stop beating as soon as you no longer see streaks of flour. Otherwise, the cookies will be dense and dry. Mix the batter well, but don’t overwork it.Natural peanut butter should only have one ingredient: peanuts. Pro-tip: if using natural peanut butter, be sure to check the label. You can easily remedy this by freezing the dough for 30 minutes. When baking, the oil from the peanut butter rises to the surface of the cookies, making them a bit greasy and crumbly.Īlso, because of the oil, the cookie dough will most likely be too soft and quite a challenge to shape. You see, natural peanut butter doesn’t contain stabilizers, which causes the oil to separate from the peanuts. The downside to this is that the cookies will be greasy. I personally don’t like using it, but if you’re on a keto diet, all-natural peanut butter is the way to go. There’s a debate as to whether all-natural peanut butter is good for this recipe.Let the mixture sit for 10 minutes, and it’ll turn into a viscous substance similar to egg whites. ![]() Just combine 2 tablespoons of ground flaxseed and 5 tablespoons of water.
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