Easiest Way to Prepare Quick Oil-free☆Crispy☆Cookies

Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, oil-free☆crispy☆cookies. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Oil-free☆Crispy☆Cookies is one of the most favored of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Oil-free☆Crispy☆Cookies is something which I have loved my whole life. They’re fine and they look wonderful.

The healthiest Oil-Free Oatmeal Raisin Cookies with those perfect crispy edges and sweet bites of raisin. Have you ever put cornflakes in your oatmeal cookies? I know they are supposed to be OATmeal cookies, but cookies are more exciting with flakes in on the fun. Sometimes a flat, crispy cookie is desired.

To get started with this recipe, we have to prepare a few ingredients. You can cook oil-free☆crispy☆cookies using 7 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Oil-free☆Crispy☆Cookies:

1. Prepare 1 medium Egg
2. Prepare 50 grams Sugar
3. Get 130 grams ☆Cake flour
4. Make ready 50 grams ☆Katakuriko (or orn starch)
5. Prepare 1/3 tsp ☆Baking powder
6. Prepare 1 dash Vanilla oil (optional)
7. Get 1 dash Egg yolk mixed with a little bit of water (for the glaze. It can be substituted with milk.)

We use cookies to personalize content and ads, to provide social media features and to analyze our traffic. We also share information about your use of our site with our social media, advertising and analytics partners. This homemade thin and crispy cookies recipe is perfect for any time you're craving a crispy chocolate chip cookie! Get two new free healthy recipes each week.

Steps to make Oil-free☆Crispy☆Cookies:

1. Preheat the oven to 180℃ / 350℉. Combine the ☆ ingredients and sift.
2. Break the egg into a bowl, add the sugar, and mix well. Add vanilla oil, and mix some more.
3. Add the sifted ☆ingredients, and fold them in with a spatula. Lump it all together, cover with plastic wrap, and let it sit for about 5 minutes at room temperature.
4. Roll out the dough with a rolling pin until it's about 3 mm thick, and cut out the shapes for your cookies. (Refer to the helpful hints) Brush on the egg yolk mixed with a little bit of water, and bake in the oven for about 15 minutes.
5. This is the chocolate version. I added 10 g of cocoa powder, and changed the amount of the katakuriko to 30 g. I recommend using milk for the glaze.

This homemade thin and crispy cookies recipe is perfect for any time you're craving a crispy chocolate chip cookie! Get two new free healthy recipes each week. Author: Jasmine Briones / Sweet Simple Vegan. This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as.

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