![]() ![]() If you think the batter is little sticky you can keep the dough in the refrigerator for 15-30 minutes and proceed to bake the cookies, otherwise do so immediately.Add the raisins (with the water) and nuts, if using. Mix in the dry flour mix and combine well. In a large bowl beat together the butter and sugar, until light and creamy.I usually use the butter wrapper to grease the cookie sheet. In a medium size bowl stir together the dry ingredients. In a small bowl stir together Ener-G and water and set aside.Cook for 3 minutes remove from the heat and let cool (do not drain). In a small saucepan, combine together water and raisins bring to a boil.These raisin cookies turned out absolutely delicious. The original recipe used all-purpose flour, which I have substituted a portion of it with whole wheat pastry flour. Unlike the vegan oatmeal raisin cookies, these cookies are not crispy but they are chewy. So using some unsweetened applesauce in place of the butter would also be a good idea to cut back on the fat content. ![]() The softened raisins and the water will add moisture to the batter and make the cookies soft rather than crispy. Ener-G and sweetened condensed milk are the two egg substitutes which yields crunchy/crispy cookies.īut this recipe is a soft cookie recipe to begin with. I usually prefer using Ener-G egg replacer in cookie recipes because it works out perfectly. Went back to that raisin cookie recipe and saw that it was indeed a very easy one to bake. ![]() So I wanted a soft and chewy cookie recipe and remembered that I had bookmarked a this cookie recipe way back. I needed a quick and easy cookie recipe which will yield a huge batch to send it with my friends who had small kids under the age of 3. ![]()
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