Food recipes
Cashew Butter Crunch Cookies
Cashew Butter Crunch Cookies Ingredients: wheat flour, white, all-purpose, unenriched leavening agents, baking soda salt, table sugars, brown tofu, raw, regular, prepared with calcium sulfate butter, without salt marg...
Cashew Butter Crunch Cookies
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
tofu, raw, regular, prepared with calcium sulfate
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
syrup, maple, canadian
vanilla extract
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
Directions:
Preheat oven to 350F.
Line cookie sheets with parchment or wax paper.
Combine flour, baking soda, salt and brown sugar in large bowl; whisk to blend.
Put tofu in another large bowl; whisk until smooth.
Add cashew butter, margarine, agave nectar and vanilla; stir to blend well.
Stir in flour mixture until blended, then fold in chocolate chips and chopped nuts.
Form heaping tablespoonfuls of batter into balls; place on prepared cookie sheets and press into 1 1/2- to 2-inch rounds.
Bake cookies about 10 minutes, or until bottoms are golden brown.
Transfer cookies to rack to cool.
Ingredients:
wheat flour, white, all-purpose, unenriched
leavening agents, baking soda
salt, table
sugars, brown
tofu, raw, regular, prepared with calcium sulfate
butter, without salt
margarine, regular, 80% fat, composite, stick, without salt
syrup, maple, canadian
vanilla extract
spartan, real semi-sweet chocolate baking chips,
oil, corn, peanut, and olive
Directions:
Preheat oven to 350F.
Line cookie sheets with parchment or wax paper.
Combine flour, baking soda, salt and brown sugar in large bowl; whisk to blend.
Put tofu in another large bowl; whisk until smooth.
Add cashew butter, margarine, agave nectar and vanilla; stir to blend well.
Stir in flour mixture until blended, then fold in chocolate chips and chopped nuts.
Form heaping tablespoonfuls of batter into balls; place on prepared cookie sheets and press into 1 1/2- to 2-inch rounds.
Bake cookies about 10 minutes, or until bottoms are golden brown.
Transfer cookies to rack to cool.