IKEA COOKIES RECIPES

IKEA COOKIES - BIGOVEN.COM

ikea Cookies - bigoven.com image

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Total Time 30 minutes

Prep Time 15 minutes

Yield 1

Number Of Ingredients 10

Ingredients

50 grams (1/4 cup) unsalted butter melted (if vegan, substitute vegan margarine or coconut oil)
45 grams (1/2 cup) rolled oats (substitute another type of such as spelt)
50 grams (1/4 cup) unrefined cane sugar (I used Rapadura)
2 rounded teaspoons honey (if vegan substitute 2 level teaspoons agave syrup)
1/2 teaspoon pure vanilla extract
60 grams (1/2 cup) whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
20 grams (1/4 cup) sliced almonds toasted
2 tablespoons milk (dairy or non-dairy)

Steps:

"Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. Combine the melted butter, oats, sugar, honey, and vanilla in a medium mixing bowl, and mix well with a fork to combine. In another bowl, combine the flour, baking powder, salt, and almonds. Add these to the first bowl, and stir again until it gathers in lumps. Add the milk and stir again to incorporate. The dough will be sticky. Use 2 teaspoons to form walnut-sized balls of dough, and drop on the prepared baking sheet, leaving each of them a little room to stretch their wings as they bake. Slip in the oven and bake for 10 to 12 minutes, until puffy and just starting to brown at the edges. Let the cookies settle on the baking sheet for 10 minutes and transfer to a rack to cool completely. "

Nutrition Facts : Calories 22 calories, FatContent 0.360593332604303 g, CarbohydrateContent 2.22156666269842 g, CholesterolContent 1.63333333001956 mg, FiberContent 0 g, ProteinContent 1.35284333059119 g, SaturatedFatContent 0.22397666621268 g, ServingSize 1 1 (44g), SodiumContent 624.433999913013 mg, SugarContent 2.22156666269842 g, TransFatContent 0.01913099996272 g

IKEA COOKIES - BIGOVEN.COM

ikea Cookies - bigoven.com image

""

Total Time 30 minutes

Prep Time 15 minutes

Yield 1

Number Of Ingredients 10

Ingredients

50 grams (1/4 cup) unsalted butter melted (if vegan, substitute vegan margarine or coconut oil)
45 grams (1/2 cup) rolled oats (substitute another type of such as spelt)
50 grams (1/4 cup) unrefined cane sugar (I used Rapadura)
2 rounded teaspoons honey (if vegan substitute 2 level teaspoons agave syrup)
1/2 teaspoon pure vanilla extract
60 grams (1/2 cup) whole wheat flour
1/2 teaspoon baking powder
1/4 teaspoon fine sea salt
20 grams (1/4 cup) sliced almonds toasted
2 tablespoons milk (dairy or non-dairy)

Steps:

"Preheat the oven to 180°C (350°F) and line a baking sheet with parchment paper. Combine the melted butter, oats, sugar, honey, and vanilla in a medium mixing bowl, and mix well with a fork to combine. In another bowl, combine the flour, baking powder, salt, and almonds. Add these to the first bowl, and stir again until it gathers in lumps. Add the milk and stir again to incorporate. The dough will be sticky. Use 2 teaspoons to form walnut-sized balls of dough, and drop on the prepared baking sheet, leaving each of them a little room to stretch their wings as they bake. Slip in the oven and bake for 10 to 12 minutes, until puffy and just starting to brown at the edges. Let the cookies settle on the baking sheet for 10 minutes and transfer to a rack to cool completely. "

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