Brrr! It's cold today! So the kids and I made these....and of course we kind of created our own recipe...substituting honey and brown sugar for white, wheat flour for white, oats for half of the flour, pumpkin puree for half of the butter, etc. Yum!
3 comments:
You just do all of that and they still turn out? Every time I try to substitute something, it completely FLOPS! I'm back to sticking to the recipe, unfortunately. Would you mind sharing a great chocolate chip cookie recipe with all your fabulous substitutions? You are so incredible!
~Phoebe
Thanks again for the photo card tip. We were able to get 50 of them free, and are really enjoying starting to give them out! :) (One will be on its way to you tomorrow!)
Anonymous,
I'll try to post one soon. Sometimes using too much pumpkin can make the cookies "fluffy" and cake-like instead of crunchy or chewy. Coconut oil is a great substitute for shortning but still gives you the right texture. You could try half butter, half coconut oil in the next recipe that calls for shortning or tons of butter.
Post a Comment