Differences

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--- sugar_free_vegan_chocolate_espresso_cookies [2024/05/18 13:28] – [Ingredients] karin
+++ sugar_free_vegan_chocolate_espresso_cookies [2024/08/03 18:15] (current) – [Ingredients] karin
@@ Line 4: / Line 4: @@
 ===== Ingredients =====
-  * 3/4 c. (1 1/2 sticks) margarine, softened
+  * 1 1/2 c. (3 sticks) margarine, softened
-  * 1 c. brown sugar substitute (I use [[https://www.amazon.com/Swerve-Replacement-Sweetener-Substitute-Non-Glycemic/dp/B0C2RH34PR|Swerve brown sugar substitute]])
+  * 3/4 c. brown sugar substitute (I use [[https://www.amazon.com/Swerve-Replacement-Sweetener-Substitute-Non-Glycemic/dp/B0C2RH34PR|Swerve brown sugar substitute]])
-  * 1 c. white sugar substitute (I use [[https://www.amazon.com/Sweetener-Granulated-Substitute-25-22-lb-Resealable/dp/B0058V22TI|Splenda]])
+  * 1 1/2 c. sugar substitute (I use [[https://www.walmart.com/ip/Splenda-Zero-Calorie-Granulated-Sweetener-9-7-oz-Resealable-Pouch/10309711|Splenda]])
-  * 3 T. [[http://aquafaba.com/|aquafaba]] (equivalent to 1 egg)
+  * 6 T. [[http://aquafaba.com/|aquafaba]] (equivalent to 2 eggs)
-  * 1/2 T. pure vanilla extract
+  * 1 T. pure vanilla extract
-  * 1 1/2 c. white whole wheat flour
+  * 3 2/3 c. white whole wheat flour
-  * 3/4 t. baking soda
+  * 1 1/2 t. baking soda
-  * 1/2 t. salt
+  * 1 t. salt
-  * 2 T. instant espresso or coffee powder
+  * 4 T. instant espresso or coffee powder
-  * 3/4 c. sugar free vegan chocolate chips (I use [[https://www.amazon.com/Chocolate-Sweets-Sweetened-Low-Carb-Gluten-Free/dp/B07HL57HF1|Lily's Dark Chocolate]])
+  * 1 c. sugar-free dark chocolate chips (I used [[https://www.walmart.com/ip/Bake-Believe-Keto-Friendly-Dark-Chocolate-Chips-9-oz-Pouch/314343390|Bake Believe]])
 ===== Directions =====
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   * Add the aquafaba and vanilla and beat on medium speed until mixture is fluffy.
   * Add the dry ingredients, all at once to the butter mixture.  Beat on low speed until just combined. Fold in the chocolate chips.
-  * Cover the dough with plastic wrap and refrigerate for about 45 minutes.
+  * Cover the dough with plastic wrap and refrigerate for about 45 minutes (keep refridgerated in between baking rounds also).
   * Just before you’re ready to bake the cookies, preheat the oven to 350º F.
-  * Scoop cookie dough by the heaping tablespoonful onto baking pans lined with parchment paper.  Bake for about 12 minutes, until lightly browned around the edges, rotating top-to-bottom and front-to-back halfway through the cooking time.  Remove from the oven, allow to cool on the baking sheet for about 6 minutes, then remove to a wire rack to cool completely.
+  * Roll the cookie dough into small balls and place them on baking pans lined with parchment paper.  Bake for about 12 minutes, until lightly browned around the edges, rotating top-to-bottom and front-to-back halfway through the cooking time.  Remove from the oven, allow to cool on the baking sheet for about 6 minutes, then remove to a wire rack to cool completely.
 ===== Source =====
-  * A sugar-free version of my [[https://karinhowe.com/recipes/vegan_chocolate_espresso_cookies|Vegan Chocolate Chip Espresso Cookies]] (I cut the recipe 1/2 to make less cookies)
+  * A version of my [[http://karinhowe.com/recipes/white_chocolate_espresso_cookies|White Chocolate Espresso Cookies]], just with chocolate chips (I also increased the recipe by 1/2 to make more cookies)
-  * Yield: 37 cookies
+  * Yield: 88 cookies
 {{tag>type:cookies ingredient:chocolate ingredient:instant_espresso}}