Instead of maple syrup, you could use blackstrap molasses. Haven’t tried anything other than coconut sugar. You could try cane sugar or date sugar, but I If you don’t want to use coconut sugar, I think that another So if you aren’t gluten-free, it should be fine if you use a regular wheat flour instead, but I have not tried this. I always eat gluten-free, so for this recipe I used a 1-to-1 gluten-free flour blend. ¼ inch thickness is ideal for this recipe. If you roll it out to be thinner, the cookies will be a bit too hard with some crunch. Make sure you roll the dough to be about ¼ inch thick.Keep going until there are no small pieces left in the bowl. Use your hands to knead the dough until it has all come together. When mixing the dough together, it will be a bit crumbly at first. ![]()
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