Serves: 24 cookies
Ingredients
- Ground Flax Seeds 2 Tablespoon (16g)
- Hot Water 3 Tablespoons (90ml)
- Solid Vegetable Shortening 1 cup (112g)
- Light Brown Sugar packed 1 cup (210g)
- Granulated Sugar 1 cup (200g)
- Vanilla Extract 1 Tablespoon
- Salt 1 teaspoon (6g)
- Baking Soda 1½ teaspoons (7g)
- All Purpose Flour 2 cups + 3 Tablespoons (280g)
- Rice Krispies ¾ cup (40g)
- Old Fashioned Oats 1 cup (98g)
- Sweetened Flake Coconut 1 cup (85g)
Instructions
- Combine ground flax seed with hot water and whisk smooth
- Let stand for at least 5 minutes or up to 30 minutes to thicken to a paste
- Cream the shortening and sugars together until light and fluffy. About 5 minutes.
- Add the flax eggs and vanilla extract to the creaming butter - sugar mixture.
- Scrape the bottom and sides of the bowl often to ensure an even mix.
- Combine the flour, baking soda and salt and then add to the creamed mixture all at once.
- Add the rice krispies, coconut and oatmeal and mix to combine well.
- Scoop onto a parchment lined sheet pan, press lightly to flatten slightly and bake for approximately 14 minutes or until light golden brown
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