cookiesrecipe.org

Cookies Ingredients:

This recipe for Chocolate Walnut cookies is totally flour-less

and is low in saturated fat, with only 0.4 g .

Now who wouldn’t want at least one of these little angels!

Ingredients:

2 1/2 cups walnut halves

4 egg whites

3 cups confectioners’ sugar

3/4 cup unsweetened cocoa powder

1 tablespoon vanilla extract

Pinch of salt

Heat oven to 350°. Line 2 large baking trays with non stick bake paper. Finely chop walnuts on your chopping board. Transfer to baking sheet and toast until fragrant, no more than 8 mins. Let cool. In a Medium sized mixer bowl, add together sugar, cocoa and salt. Stir in walnuts. In another mixer bowl, add egg whites with the vanilla and beat on medium until batter is soft to medium with peaks. ( not too stiff.) Then incorporate the dry ingredients 1/3 at a time on slow speed at first then 2 short faster bursts until just combined. Using a teaspoonful drop batter onto baking sheets, evenly spaced. Bake in the middle of the oven. Bake cookies for approximately 15 mins., or until tops are lightly cracked and glossy. Repeat the process with remaining batter if doing in batches. May be stored in an airtight container or cookie tin at room temperature for up to 1 week.

1 1/4 Cup all-purpose flour
1/2 Cup unsweetened cocoa
1 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon pure sea salt
1 Cup sugar
1/2 Cup butter + 2 Tablespoons extra at room temperature
1 large egg (free range or organic preferred)

Pre heat oven to 375 F.
In a medium mixing bowl, add sifted flour, cocoa, baking soda, baking powder, add salt, and sugar and mix until combined.
Beat together in another bowl the butter and the egg. Combine the two mixtures together until dough is formed.
Take a tablespoon of cookie dough and place on a parchment paper-lined baking trays, approximately 2 inches apart.
With moistened hands, press the dough into shape free form style or use a cookie mould press to give a decorative finish.
The use all kinds of cookie cutters can also be implemented here in this stage.
Bake for 8 – 10 minutes. Set on cooling rack.

The Creme Filling

1/4 cup room-temperature, unsalted butter
1/4 cup vegetable shortening
2 cups sifted powdered sugar
2 teaspoons vanilla extract or bean paste

Place butter and shortening in a mixing bowl at low speed, gradually beat in sugar and vanilla.
Place mixer on high and beat for 2-3 minutes until filling is light and fluffy.
To make a decorative cookie, pastry bag pipe a teaspoon amount of cream to center of cookie.
(If you don’t have a pastry bag, simply spread the filling with a knife onto cooled cookie half and sandwich another cookie onto the cream, lightly pressing together. Set aside and continue the process until all cookies are complete.

#Handy Hint:
Ziplock plastic lunch bags can be used instead of a piping bag. Simply snip one centimetre corner off the bottom of one corner only with scissors and squeeze a teaspoon amount as described previously.

This is a great recipe! Making Brownie oat cookies is an easy bake with only Total Fat: 0.3g and Cholesterol: 0mg per serve. No Butter!

2/3 cup all-purpose flour
2/3 cup white sugar
1 cup quick cooking oats
1/3 cup unsweetened cocoa powder
1 teaspoon baking powder
1/4 teaspoon salt
2 egg whites
1/3 cup light corn syrup
1 teaspoon vanilla extract

Preheat oven to 175 degrees C. Spray non-stick spray and paper line bake trays.
In bowl add flour, sugar, oats, cocoa powder, baking powder and salt.
Lightly whisk egg whites & slowly pour in syrup and vanilla. Mix together with flour mix until combined.
Using a tablespoon, place dollopss of dough on prepared bake trays.
Bake 8 – 10 minutes until lightly golden brown.
Cool on wire racks.

Here are a few tips if you have never baked with agave syrup:
Agave syrup browns faster than sugar so to ensure a perfect result, preheat the oven no more than 175 then drop to 150. This will ensure an even toned cookie which is perfectly baked through.

1 cup agave syrup
1/2 cup Copha, melt in saucepan then allow to cool
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups plain flour
1 teaspoon baking soda
3/4 teaspoon pure sea salt
250g or 2 cups dark chocolate chips
1 cup chopped roasted blanched almonds

Preheat 175 – 150 degrees C. Grease bake tray.
In a large mixing bowl sift flour, baking powder, salt, vanilla, eggs & agave syrup.
Stir a little before adding the liquid copha in 3 batches until completely combined and smooth.
Fold through chocolate chips and nuts.

At this point you can cling film the dough shaped as a log, and place in the fridge for an hour. Sometimes I place in the freezer for a firm dough consistancy. Also this doesn’t allow the cookie dough to burn or brown too quickly.
Bake for 5 mins. then check. No longer than 8 – 10 minutes for baking. Keep an eye on it.
Allow to cool on wire rack before enjoying.

I love Wheat Cookies, also known as Wheaten Cookies or Digestive biscuits.

90g unsalted butter
1/2 cup brown sugar, firmly packed
1 egg
1/4 cup desiccated coconut
1/4 cup wheatgerm
3/4 cup wholemeal plain flour
1/2 cup unbleached white self raising flour
90g dark chocolate

Preheat oven to 180 degrees C, lightly grease and paper line bake trays.
Cream the butter with the sugar until light & fluffy, then beat egg in well.
Stir through the coconut, wheatgerm, then fold in the sifted flours returning the husks to the bowl.
With a teaspoon or small ice cream scoop, roll a walnut sized ball,
Place on baking tray and flatten & imprint with a fork.
Bake for 15 mins. or until lightly golden. Transfer to cool on wire racks.

Simmer a saucepan of water on the stove top, place chocolate in a clean bowl over the top of the saucepan with simmering water, warm and stir until the chocolate melts.
Prepare a tray with non stick paper and place a wire rack over the top of this.
Take your Wheat cookie and half dip in chocolate, and allow to set on the wire rack.
When whole batch is complete with chocolate, place in the fridge, wire rack and all to further set.
Makes around 35 Cookies.

If I haven’t already eaten all of the cookies, I sometimes use the leftovers as a base for cheese cake, and it’s amazing, simply place in the food processor and blitz. Delicious.

chocolate cookie cream filling

Add a special touch to chocolate shortbread cookies by simply adding another dimension of flavour with this delicious chocolate cookie cream filling.

Preparing chocolate cookie cream filling in advance to baking chocolate shortbread cookies  makes baking effortless.

All you need to make the filling is 2 simple ingredients.

125g [4oz] dark chocolate

1/4 cup [2oz] cream

The technique:

Place both ingredients into a saucepan and cook on low heat stirring until combined & smooth. Allow to cool, then refrigerate until firm.

To serve, sandwich 2 chocolate shortbread cookies together with a spoonful of chocolate cookie cream filling. Makes 10 filled serving cookies.

These shortbread cookies are a delicious treat and can be eaten as is, but can also be sandwiched together with a  chocolate & cream mix for an added treat served up with coffee, tea or hot chocolate. Try for yourself.

chocolate shortbread cookies recipe

125 g [4oz] unsalted butter

2/3 cup icing [confectioners] sugar

3/4 cup unbleached plain flour

1/4 cup rice flour

1/3 cup cocoa powder

Preheat oven to 160 degrees C [315 degrees F]

Place sugar and butter to mixing bowl and beat until light and creamy, electric mixers work great,

Add remaining dry ingredients and mix into a smooth dough,

Sandwich dough between 2 sheets on non – stick baking paper and roll out with rolling pin until an even 2 mm thickness,

Peel top layer of non – stick baking paper away from the dough with care and leave the bottom sheet with dough on it,

A 5 – 6 cm circle cookie cutter works great with this cookie, but any preferred shape cutter can be used, just leave a little space in-between each cookie, and once you have completed cutting simply peel away the scrap cookie dough away from the non – stick baking paper. This can also be re-rolled and used, waste not!

Bake for 15 mins or until lightly golden and firm to the touch.

Place cookies on wire rack to cool and have firmed completely.

Recommendation:

choc – cream filling [ dark chocolate ]

125 g [40z] dark chocolate

1/4 cup [2 fl oz] cream

Simply place chocolate and cream in a saucepan over low heat and stir until combined and smooth.

Allow to cool, then once cool to touch, refrigerate until firm.

Pipe or spoon choc – cream mix in between two shortbread cookies, lightly pressing together, then serve.

Only add cream mixture to shortbreads as needed and ready to serve, this will keep the shortbreads crisp and deliciously fresh.