Cookies 2.0
Servings: 16 Cookies
Equipment
- Baking Tray
- Baking Paper
- K-Beater
- Large Mixing Bowl
- Spatula
- Ice Cream Scoop (optional)
- oven
Ingredients
- 110 g Margarine
- 170 g Granulated Sugar
- 80 g Soft Brown Sugar/Coconut Sugar
- 2 tbsp Agave Nectar
- 1 x Egg Replacer
- 1 tsp Vanilla Extract
- 270 g Plain Flour
- ½ tsp Baking Powder
- ¼ tsp Bicarbonate of Soda
Extras - Add whatever you like!
- Pretzels
- Crisps
- Chocolate Chips
- Oats
- Cereal
- Raisins
- Nuts
- Popcorn
- Sprinkles
Instructions
- Preheat the oven to 175°C/350°F.
- Line a baking tray with baking paper and set aside.
- Combine the margarine, sugars, and agave nectar in the K-Beater on high for 2 minutes, or until it is creamy.
- Add the egg replacer (this is the equivalent of one egg) and the vanilla extract. Beat for a further 2 minutes.
- Scrape down the sides of the bowl to ensure all the ingredients are fully combined.
- Add the flour and raising agents to the bowl and beat for 30 seconds, or until the cookie dough has just come together. It is important to not overmix here.
- Add your special extras such as oats, salted pretzels, chocolate chips, etc. You can really pack a lot of ingredients in there, so don’t worry about adding too much! Beat for a further 30 seconds.
- Using an ice cream scoop, two spoons, or your *clean* hands, scoop out walnut-sized rounds onto a baking tray. These cookies do not spread too much in the oven but keep about 4cm between each mound of dough.
- Bake the cookies in the oven for 10-12 minutes.
- Serve and enjoy your customizable “Kitchen-Sink” cookies!