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24 servings, 1 cookie (16 g) each
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Get the kids in the kitchen and have some fun teaching them some basic cooking skills, such as measuring and baking.
Place cooled cookies in airtight container or freezer-weight resealable plastic bag. Freeze up to 1 month. Thaw at room temperature before serving.
For cookies with chocolate centres, prepare our Super-Easy PB & C Cookies.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
It can't get any easier. Thanks, this surprisingly simple recipe and makes perfect cookies. I'm sensitive to peanuts and cane sugar, so I used sunflower seed butter, which tastes very much like peanut butter, and a combination of brown sugar and xylitol. I had ZERO problems with stickiness. This makes a perfect, malleable dough. In my oven, 12 minutes for baking was just right. As for yield, anyone who says this makes less than 24 cookies must be ****** those ******* coffee-shop size cookies. If you make the traditional size, this is plenty for 24 cookies.
I find it hard to believe the recipe on your web site contains no flour, must admit it is the same recipe composition and directions as on my current 1Kg smooth light container.
Good. _But it doesn't make 24. It makes 12, JUST.