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Ricki's Cookies
I saw these cookies on Ricki's blog and thought "I have got to make these. They're simple and I can substitute agave nectar 1 for 1 with the maple syrup."
They're really a breeze to make. My only substitution was the agave for the maple syrup. And, I dropped the oven temp to 325 degrees F to avoid the quick browning that seems to happen with agave recipes. That only added two extra minutes to the baking time.
The result? Well, they're all gone. I made them yesterday and ate all 15 of them in the last 24 hours. Thank goodness the only fat comes from a small amount of tahini and the walnuts.
Go visit Ricki's blog for the complete recipe (and to see her gorgeous dogs).
2 comments:
Hi, Deb!
So glad you liked these (we had a similar experience the first time I made them. . . I've learned to give them away since then!). Thanks for the link. I'm curious to know whether you tried coconut flour instead of barley (since I know the coconut's a favorite of yours. . )?
Hey Ricki!
Great question. Nope, I followed your directions on the barley flour bit. Because you'd already used a liquid sweetener, I didn't need to absorb any extraneous liquid. Nice of you that way.
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