- 3/4 flour
- 1/4 c sugar
- 1/4 c unsweetened applesauce
- 1/4 tsp baking soda
- 1/4 + 1/8 tsp baking powder
- 1/2 tsp vanilla
- 1 1/2 tbsp non-dairy milk
- 1/4 tsp salt
2 cups almond flour
½ tsp. baking powder
⅓ cup (5–6 Tbls.) sugar, honey, maple syrup
tablespoon(s) of liquid to form dough ball
orange juice, milk,
let dough rest 5 minutes
roll 18–19 balls in hands and flatten with fork tines
350° 10–12 minutes
let cool on pan 5 minutes, then transfer to cooling rack
https://youtu.be/yxBFTFIakR0
My first time trying this recipe, I used turbinado sugar. 10 minutes was not enough, even the full 12 was not enough. Even 13 still the cookies did not look browned. I cooled them anyway. They were less un-crisp after cooling, but not like I hoped. I put them on the counter on a plate inside an unsealed zip bag. The next morning they were gooey soft. I put them back in the oven at 220° on the cooling rack, but I noticed they were sticking to the wire mesh so I transferred them back to the parchment papered sheet-pan, for 10+ minutes, then let the oven cool leaving the door ajar and the light on. That made them crisp enough, but I don't know if it will last, if they will soften anyway, like bread will do when you want a crisp crust.
Next time I want to try baking longer at a lower temp, check other cookie recipes for temp, and then waiting for the browning before removing from oven.