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| Before: Cookies as they are going into freezer. |
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| After: Broken into pieces with my hands. Picture is after they have been frozen, cooked, cooled, and put away. |
Adapted from Karrie at Happy Money Saver
I tend to cut recipes into half or even a quarter. I like to save flour whenever possible. Typically, I am the one eating the gluten free goodies. This one is easily egg and dairy free. I have discovered an easier way to find dessert recipes is to search for vegan ones. This one is not specifically labelled vegan, but it is what it is--with my adaptation anyway.
Here are the way I did the ingredients when making the cookies (to make 1/4 of a batch):
1/2 C butter
8 tbsp sugar
6 tbsp brown sugar
.75 egg (1 Egg Replacer)
1/2 tbsp vanilla
1.5 cup flour
little over 1/4 tsp salt
little over 1/4 tsp soda
1 C chocolate chips
Using the instructions given in the link above.
The goal originally was to freeze the cookies. So, I put them on a baking sheet to freeze. Once in the freezer, I left them in there for about 2 to 2 1/2 hours. Then when I got them out and realized that it would be impossible to actually freeze them. They were supposed to roll into a ball-like shape, but instead they were runny. So, I couldn't seperate them from the paper: meaning- they were going in the oven.
Obviously, I made some mistakes along the way. . . . .
BUT, it was a blessing in disguise.
They turned out really crunchy and good.
I even shared!
Weird: In the oven, they all ran over onto another cookie-- so resembled a pan of a big cookie (cookie sheet, even). **Update** Turned out same way when I retried the recipe (making a full batch) also, assuming it is because of the egg replacer or possibly using non-dairy butter.
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