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| One Dough, Three Different Types of Cookies Peanut Butter, Chocolate Chip & White Chocolate Chip Macadamia Nut Cookies (Vegan & Gluten-Free) |
Emily Richett, Feature Reporter, for FOX-17 joined me in my kitchen this week to whip up three different types of cookies for the holidays. This basic dough is very quick, easy and uses minimal ingredients. If you’re just making one type of cookie, keep it simple and mix it by hand! More than one and your arm might get a bit tired. You’ll probably want to break out the mixer.
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| Emily Richett, Feature Reporter for FOX-17, visited my kitchen to help me whip up some holiday cookies! (I always wear french cuffs when baking, doesn’t everybody?;) |
Click here to watch our FOX-17 segment.
One Dough, Three Different Types of Cookies
(V/GF)
Makes about 2 Dozen
Basic Peanut Butter Dough:
1 t Baking Soda
1/2 t Salt
1/2 C Smart Balance Buttery Spread- Original at room temperature
1/3 C Peanut Butter at room temperature
1/2 C Sugar in the Raw, natural cane turbinado sugar
1/2 C Brown sugar, firmly packed
1 T Flaxseed Meal mixed with 3 T warm water into a paste
1 t Vanilla
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For Chocolate Chip Cookies add the following to the basic peanut butter dough:
1 C Dark Chocolate Chips, vegan
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For White Chocolate Chip Macadamia Nut Cookies add the following to the basic peanut butter dough:
1 C White Chocolate Chips, vegan
1/2 C Macadamia nuts, raw and chopped
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For Chocolate Chip Cookies add the following to the basic peanut butter dough:
1 C Dark Chocolate Chips, vegan
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For White Chocolate Chip Macadamia Nut Cookies add the following to the basic peanut butter dough:
1 C White Chocolate Chips, vegan
1/2 C Macadamia nuts, raw and chopped
Preheat oven to 375*
Mix flour, baking soda and salt together in a small bowl and set aside. With a wooden spoon, cream together Smart Balance and peanut butter while gradually adding the sugars. Add the flaxseed meal paste and vanilla. When blended, slowly incorporate the dry ingredients. When dough is formed it may be a bit crumbly…don’t be alarmed, the cookies will be great! Add chips and nuts here if making Chocolate Chip Cookies or White Chocolate Chip Macadamia Nut Cookies. Form 1″ balls with dough and place on a greased cookie sheet (or un-greased Silpat). Bake for 8 minutes at 375*. Place on cooling rack and be patient until bottom of cookie is crisp.
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| Our freshly baked cookies waiting for my kids to come home from school! |
All of my kids, their friends, and the neighborhood squirrel (who comes to my kitchen door when he smells me baking) love these cookies! I’m sure your family and friends will too.
From my kitchen to yours, in good health!
Anonymous
You are very inspiring!! The idea of feeding my family the healthiest food is really appealing. Currently, we have a garden every year and do some canning but would be starting a raw diet for the first time. Would love to know where you shop and what you pack in your childrens school lunches?? Also, more dinner recipes!!
Thanks so much!
Shannon