So now we have our butter without “natural flavors”,and I have to share something yummy to bake with it. These are probably one of my favorite cookies to have, buttery and delicious. I like to bake them so they are still soft inside. But bake them a minute or two longer, and you have more of a sugar cookie with a bit of crunch.
I would say I use whole grains about 90% of the time. There are times when I use white flour, such as this bread , and these cookies. I have experimented with alternative flours in this recipe, see tips below. But sometimes you just need a treat.
Cut them small so everyone can feel like they are having an extra big serving.
Tips and Substitutions:
- Can substitute up to 1/2 the flour with Barley Flour or White Whole Wheat.
- Be sure to use organic sugar. Try them with organic brown sugar.
- Dough can be made ahead and refrigerated or frozen.
- Dip them in melted chocolate.