LowProRecipes.com
Categories
Pea-not cookies
Yield
Number of servings: 30
Serving size: 1 cookie
Ingredients
- 250 g (2 cups) Wheat Starch (0454 or 2203)
- 25 g cake flour
- 1 tsp (5 ml) xanthan gum
- 50 g Jello vanilla instant pudding mix
- 1 tsp (5 ml) baking powder
- ½ tsp (2,5 ml) baking soda
- ½ cup (125 ml) margarine
- ¼ cup (60 ml) Pea-not butter (2933)
- ½ cup (125 ml) sugar
- ½ cup (125 ml) brown sugar (not packed)
- ¼ cup (60 ml) unsweetened almond milk
Preparation
Preheat oven to 350 F.
In a bowl, mix together the dry ingredients. Set aside.
In another bowl, using an electric hand mixer, cream the margarine and the pea-not butter. Add sugar and brown sugar and mix until the mixture becomes light.
Pour the dry ingredients in the margarine mixture. Add the almond drink and mix well.
Divide the dough into 30 servings. Place on a cookie sheet and gently flattened them.
Bake in the top of the oven for 14-16 minutes.
Nutritional facts
-
Energy93 kcal
-
Protein0.2 g
-
PHE8 mg
-
TYR6 mg
-
LEU13 mg
-
VAL8 mg
-
ILE8 mg
-
MET3 mg
-
LYS5 mg
-
Energy2804 kcal
-
Protein5.1 g
-
PHE238 mg
-
TYR184 mg
-
LEU387 mg
-
VAL246 mg
-
ILE225 mg
-
MET98 mg
-
LYS153 mg
© Genevieve Lafrance 2024