This recipe came up in search for desserts with no eggs. I needed to make something that was quick and easy with just a few ingredients I had on hand. My taste-testers liked these cookies! After reading some reviews, I decided to bake them at 165* and baked one "drop" style without flattening which turned out well. Since they were for a church event, I formed the rest with a small scoop (like a little ice cream scoop) so they would be uniform in size and shape. There was no problem with dough sticking to the scoop, and pressing with a fork would have resulted in too-flat, possibly burnt results. They only baked about 8 1/2 - 9 minutes. Hope this info helps!
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This recipe came up in search for desserts with no eggs. I needed to make something that was...