![]() Use wholesome ingredients do not use margarine – it is NOT the same thing as butter. ![]() ![]() Using aluminum foil is a BIG NO NO, reason why is because the foil creates more heat, and not only do you get unevenness, but you’re increasing the heat circulation which leads to burnt, unwanted cookies. You want your yogurt and butter to be at room temp so everything combines well together. The do’s and don’t on what we all do wrong when it comes to baking in general. These cookies stayed soft and fresh for at least five days, now let’s just hope they last five days in your house. Many times when you use eggs in a cookies recipe, they’re great the day of and sometimes even the next day but a couple of days later the cookie will start to get hard and loose its its texture, even if you put in the microwave for a couple of seconds it still doesn’t have that freshness or even softness that we all want. I must say the cookies are a lot softer and even throughout the next couple of days these cookies are still soft and taste amazing. I love using yogurt as the egg replacement for these cookies SO MUCH that I haven’t gone back to using eggs in a while. So excited to share this egg less dessert recipe with you guys I know many of you find it difficult to replace eggs in certain dessert recipes because it’s just not the same form of texture, taste or even flavor but I guarantee you that replacing the eggs in these cookies will be no different than adding them.
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