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I’m washing my hands after dealing with the cookie dough, trying to get those small scrapes that always seem to get through the little cracks in my rings. I look at my wedding ring and remember how we went wedding rings searching, Rafi, myself and his sister, and I told the salesperson that I want a ring with hearts on it and she said “what are you, in kindergarten?”.
I’m way over my kindergarten years, and yes, I own a wedding ring full of little hearts, as these small cuties represent love to me, from the kindergarten days 🙂
I wrote here before that I don’t tend to make cookies at home (“whenever there is cookie, there isn’t a cookie”, remember?!), but the heat and thus the will to stay at a cooler room with the girls have set its tone, and I wanted us to make some cut-out cookies, that are fun to play around with, with no refined sugars or processed fats obviously.
So here they are..
House recommendation: add a dollop of natural peanut butter on top of a cookie, put some salt on it (yes!), and take a bite -> perfection!
And I won’t hide it: there was a version where I played with some peanut butter and melted chocolate on top of the cookies that turned out lovely as well 🙂
- 1.5 cups whole splet flour (210 g)
- ½ cup coconut oil (liquefied)
- ¼ cup pure maple syrup
- ½ tea spoon vanilla extract
- a pinch of salt
- Whisk the coconut oil and the maple syrup in a bowl thoroughly, add the flour, vanilla extract and salt and work all ingredients into a cookie dough ball (as in all baking recipes, I highly recommend you'd use a kitchen scale rather rely on measuring cups only).
- Flatten the dough using a rolling pan and use cookie cutters to cut the desired shapes (the dough can be re-used each time to make another batch), I recommend doing this between 2 parchment paper sheets for ease of use.
- Place in an over pre-heated to 170 C for about 15 minutes.
P.S.
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Moran
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