Food recipes
Cherry Almond Cookies
Cherry Almond Cookies Ingredients: wheat flour, white, all-purpose, unenriched oats nuts, almonds leavening agents, baking powder, double-acting, sodium aluminum sulfate salt, table spices, cinnamon, ground cherries,...
Cherry Almond Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
vanilla extract
Directions:
Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, oats, almonds, baking powder, salt, cinnamon, and cherries.
Set aside.
In another bowl, whisk the coconut oil, maple syrup, and vanilla together.
Add the wet ingredients to the dry ingredients and mix until well combined.
Drop cookies by rounded tablespoonfuls on a baking sheet fitted with a silicone baking mat.
Bake for 8 minutes until just set.
They will still feel soft, and that is good.
Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Recipe adapted from the fabulous Joy the Baker.
Ingredients:
wheat flour, white, all-purpose, unenriched
oats
nuts, almonds
leavening agents, baking powder, double-acting, sodium aluminum sulfate
salt, table
spices, cinnamon, ground
cherries, sweet, raw
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
syrup, maple, canadian
vanilla extract
Directions:
Preheat oven to 350 degrees F. In a large bowl, whisk together the flour, oats, almonds, baking powder, salt, cinnamon, and cherries.
Set aside.
In another bowl, whisk the coconut oil, maple syrup, and vanilla together.
Add the wet ingredients to the dry ingredients and mix until well combined.
Drop cookies by rounded tablespoonfuls on a baking sheet fitted with a silicone baking mat.
Bake for 8 minutes until just set.
They will still feel soft, and that is good.
Allow cookies to cool on the baking sheet for at least 10 minutes before transferring them to a wire rack to cool completely.
Recipe adapted from the fabulous Joy the Baker.