There is nothing better than a nice homemade cookie with your evening cup of Chaga tea, this is a no sugar added, gluten free, nut free, and vegan, cookie recipe everyone will like.
Here is something people don’t think about much when canning; using their preserves for other things then a side dish, dessert filling, or a sandwich spread. I use my preservers for breads, cupcakes, or cookies, and it is easy to do.
Step 1: Ingredients
2 1/2 cups or 600 ml corn flour.
1/2 cup or 120 ml margarine softened.
1 teaspoon baking soda.
1 teaspoon baking powder.
1/2 teaspoon salt.
1 cup or 250 ml homemade no sugar added Wild Apple Cinnamon Jam.
1 1/2 cups or 350 ml corn syrup, maple syrup, Splenda, or some other artificial sweetener. If you use a dry powdered sweetener add small amounts of water until the cookie dough is the right consistency.
Step 2: Mixing
Combine flour, baking soda, baking powder, and salt, in one mixing bowl.
Beat sweetener and margarine in large mixer bowl until well blended. Add apple cinnamon jam and blend until smooth.
Gradually add the dry mix to the wet mix blending as you go.
Step 3: Baking
Preheat oven to 350° F.
With cookies I find covering the cookie sheet with paper works better than greasing the cookie sheets, plus if you are making a lot of cookies, changing the paper is faster than washing the cookie sheets and the bottom of the cookies are soft.
Drop rounded tablespoon of cookie dough onto prepared baking sheets.
Bake for 10 to 15 minutes or until edges are firm.
Step 4: Cool & Serve
Cool baking sheets on a rack for 10 minutes before removing cookies from the paper and serve.