![]() Dried it out nicely and left a few extra toasty bits. These soft and chewy Ginger Molasses Cookies turn out perfect every time - they are a tried-and-true family recipe They taste like gingerbread cookies. I just kept the tray in the oven after stirring it as it was heating up. Lastly, I like pretty crunchy granola (I think the agave doesn’t crisp up the same way as maple syrup does) so I upped the temp to 400 for about 6 minutes after about 18 minutes at 325. The result is a cookie dough that’s perfectly tender, salty, and sweet Form into discs and press down with a fork for those classic cross hatch marks. ![]() Flour, cinnamon, ginger, baking soda, cloves, salt and nutmeg. ![]() Then peanut butter gets thrown into the mix. So how do you make gingerbread cookies It’s simple Whisk together your dry ingredients. And I added a tiny smidge of nutmeg, too, because nutmeg. They only require 1 bowl, 5 minutes, and 3 ingredients Let’s (not) bake It all starts with oats and dates blended together. I didn’t have maple syrup so I used agave instead. Made for a really nice texture! I also didn’t add in the cane sugar because I’m not a huge sweets person, but did add a little extra blackstrap molasses. I used the same core recipe, but only had 1 cup of nuts (pecans and walnuts) so I added 3/4 cup of mostly raw sunflower seeds, hemp seeds, and a dash of chia seeds. ![]() Add cold butter and use fingers or a pastry cutter to combine the two until only small pieces remain and it looks like sand. In a large mixing bowl, whisk together dry ingredients. I didn’t have all the ingredients, but modified it just a bit. Preheat oven to 450 degrees F (232 C), and add lemon juice to almond milk to make vegan buttermilk. Perfect snowy day baking project! First time I’ve ever made granola!! It came out really well and my apartment smells lovely. ![]()
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