Gently dip each macaroon in the chocolate, and/or drizzle over the top if you’d like. While cooling, melt chocolate in a small saucepan or double boiler and prep a baking sheet with fresh parchment paper. Be careful, cookies will be soft and crumbly until they start to cool. Remove from oven, let cool for 10 minutes before transferring to wire rack to finish cooling. Note: The dough will be crumbly and dense so you’ll have to pack it well for it to stay together in the oven.īake for 30 minutes or until tops turn golden brown. breaktime ginger cookies are made of wheat flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid, sugar, vegetable palm and canola oil with tbhq and citric acid to protect flavor, molasses, contains 2 or less of: whey (a milk ingredient), ginger, color (containing caramel), leavening (baking soda), citric acid, soy lecithin. Arrange 8 mounds on baking tray about 2 inches apart. If you don’t have an ice cream scooper, use a spoon or 1/4 measuring cup to gather the dough and with your hands, pack and form mounds. Using an ice cream scooper and your hand, pack the “dough” into a mound. In a large mixing bowl, combine wet ingredients.įold in coconut flakes, almonds, and cranberries. Line a baking sheet with parchment paper. Allow to cool on the baking sheet, and enjoy! I really like these from the fridge actually.Prep time: 25 minutes (including 10 minutes soaking)ġ bar semi-sweet baking chocolate (found in baking not candy aisle) Directions: Brush the tops of your scones with a bit of milk, and then sprinkle with sugar.Reform your dough from the scraps until you get about 10 scones total. Cut out your scones (roughly 2 and 1/2 inches in size), and then place the cut scones on your prepared baking sheet.Flatten it once more, and then place it in the freezer for 10 minutes.
Flatten your dough to a 1-inch thickness, and then fold the dough in half, flattening between each fold, three times.Mix only until everything comes together, and then scoop your dough out on a cutting board (or something that can be transferred into the freezer for a quick freeze). Add your vanilla and non-dairy milk to a cup and mix to combine, then slowly drizzle your milk mixture into the flour mixture, lightly mixing with a spoon. Add your chopped peanuts, then pinch in your cold butter, pinching until the butter is broken down and it’s the size of peas.Combine your AP flour, WW flour, brown sugar, baking powder, and salt in a large bowl.Place your cut butter in a bowl in the freezer while you prepare the rest of your ingredients.I mean…those melty puddles of dark chocolate? That crisp exterior? That tender interior? If you love recipe mashups like me, these are a must-make. A soft and chewy cookie with a crispy outside and OMG THEY’RE SO GOOD. While they’re technically a scone, they taste like a cookie.
BREAKTIME COCONUT COOKIES INGREDIENTS PRO
Pro tip: chop up your peanuts pretty fine: they add the best texture to these scone cookies that I need you to experience. Other ingredients are very simple and straight-forward: non-dairy milk, vegan butter, baking powder, peanuts, chocolate, and brown sugar! Easy, simple, and so much yum. I loooove using them both, and highly encourage you to do the same! You can sneak in some of that wholesome whole wheat flour in pretty much any recipe (like this, this, or this!!), to give that recipe a slight nutty flavor and some whole grain goodness. I have to say: I am so a fan of using this dynamic duo in pretty much any recipe. This is a traditional scone recipe, with minimal ingredients! Yay! Two of those ingredients are actually flours: Bob’s Red Mill’s Organic All-Purpose Flour (for fluffiness!) and Organic Whole Wheat Flour (for health!). And if it’s both? Well, you know you’re in for a good time. I’m convinced that almost anything can be made better with the addition of peanuts (aka. Did you guys watch that This is Us episode where Miguel is all, “Name one food that can’t be made better with chocolate or ranch”? So I got to thinking: how can I one-up the scones I once loved oh-so much?Īnd then the answer was obvious: add chocolate and peanuts. Paired with a cinnamon tea, break time was the best time. I used to work in said “popular coffee shop,” and I’d have a blueberry scone nearly every time I worked. I’m not nearly that fancy.īut the ultra-sweet and kinda dry giant scones from a certain “popular coffee shop.”
You guys know how much I <3 mashing recipes together, right?īut today…we are combining two of my favorite sweet treats of all-time: Scones + Cookies. All money is put directly back into making delicious plant-based yum here on the blog! Some links used in this post are affiliate links, which means if you order a product through the link, Fooduzzi makes some money (at no cost to you).
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