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"Not too sweet" mini cookies
5
from 1 vote
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Author:
Catherine McCord
Prep Time
10
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
20
minutes
minutes
Ingredients
▢
1
egg yolk, beaten
▢
1
tablespoon
molasses
▢
2
tablespoons
brown rice syrup
▢
1
teaspoon
vanilla
▢
1
1/2 tablespoons
oil
▢
1/4
cup
rice milk or almond milk
▢
2
tablespoons
oatmeal cereal
▢
1
tablespoon
soy flour
▢
2
tablespoons
wheat germ
▢
1
1/4 cups
whole wheat flour, plus more for sprinking
Instructions
Preheat oven to 350 degrees.
In a food processor, place all the wet ingredients and blend for several seconds.
In a separate bowl, mix the dry ingredients.
Add the dry ingredients into the food processor with the wet ingredients.
Process until the mixture forms a ball of dough.
Sprinkle extra whole wheat flour onto a counter surface and place dough. Roll or pat into a rectangle (about 1/2-inch thick).
With a knife, make a cut down the center of the dough and more across to create 22 mini cookies.
Place cookies on a silpat or parchment paper lined cookie sheet.
Bake for 10 minutes.
Cool throughly on cookie sheet and serve.
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