Mesquite Oh Cookies Food

MESQUITE-OH! COOKIES

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.

CHOCOLATE MESQUITE COOKIES

Steps:

• Cream together butter and sugars, beat in egg, vanilla and honey. Combine dry ingredients and gradually beat into butter mixture. Stir in chopped chocolate. Drop by tablespoonsful onto cookie sheet lined with parchment or silicone sheet (allow plenty of room for them to spread). Bake at 375 degrees Farenheit (350 degrees in convection oven). Bake approximately 10 minutes, depending on size and oven (see above comments).