Mesquite Cookies Food
MESQUITE-OH! COOKIES
I do believe Zaar has taught me a lot about creating a recipe from new and/or combined ingredients. This was my first attempt at using Mesquite flour and the recipe I came up with turned out rather delicious (tootin' my own horn 'cause i'm proud of this recipe!) H2B said they taste like macaroons!
Provided by SoupCookie
Categories Drop Cookies
Time 35m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375F and lightly grease cookie sheets.
- In a medium bowl slowly stir together first 5 ingredients (*note: mesquite flour is fine and creates dust when stirred to quickly) Set aside bowl.
- In a large bowl whip margarine with mixer until fluffy. Add in sugars and beat till just combined. Then add egg whites and vanilla, beat until smooth (don't over whip).
- Next, add flour mixture by thirds into margarine mix., stirring by hand in between each addition. Mix well and add in chocolate chips until combined. *The dough will be thinner then a traditional dough -- almost resembling cake frosting.
- Drop dough by tablespoonful onto cookie sheet and bake for 6-6 1/2 minutes. When done let cool on sheet 1 min., then remove to cooling rack until firm. These cookies will stay soft in the middle.
- VERY IMPORTANT: do not over-bake these or they will burn -- quick! also, Mesquite flour is naturally high in sucralose so don't feel tempted to add more sugar then called for.
Nutrition Facts : Calories 126, Fat 2.7, SaturatedFat 1.5, Sodium 95.3, Carbohydrate 24.9, Fiber 1.1, Sugar 15.1, Protein 2.2
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