Heidi's divine cookies. Cream butter, shortening and sugars in a bowl until fluffy. In a separate bowl whisk together Vanilla and Eggs. And in another mix together all dry ingredients.
Enticing, crunchy toffee candy is topped w/ silky chocolate & buttery almonds for a surprising texture that's truly divine. this product is gluten free.
This is a very healthy cookie. made with organic ingredients, Almond flower, eggs, coconut sugar, vanilla extract, baking soda, butter, or coconut oil, it depends if you want the vegan version..
Give them the gift of choice with a Heidi's Feel Good Foods gift card.. this cake is truly divine.
You can cook Heidi's divine cookies using 13 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Heidi's divine cookies
- You need 1 stick of Butter (softened).
- You need 1/4 cup of shortening (4 Tbsp.).
- Prepare 1 cup of Brown sugar (Not Packed).
- Prepare 1/2 cup of Granulated Sugar.
- Prepare 2 large of Eggs(Room temperature).
- It's 1 tbsp of Vanilla Extract.
- You need 2 3/4 cup of All Purpose Flour (Make sure you fluff up the flour before measuring, this will ensure that you do not add too much flour as that will yield hard cookies).
- Prepare 1/2 tsp of Salt.
- Prepare 1/2 tsp of Baking powder.
- Prepare 1/2 tsp of Baking soda.
- Prepare 1/2 tsp of Vietnamese Cinnamon.
- You need 2 cup of Marshmallow of your liking preferrably mini, if regular size then just chop up marshmallows..
- It's 8 oz of white chocolate chunks.
See recipes for Heidi's Healthy Chocolate Chip Cookies - Gluten Free! too. We hope that every cookie we bake will remindyou of a tasty experience. That the irresistiblearoma, inviting texture and sensational tastewill evoke a bounty of mouth-watering Heav-enly pleasures. If you like a fuller sandwich cookie, you may need to make a bit more filling.
Heidi's divine cookies instructions
- Preheat oven to 350° F And line 2 baking sheets with PARCHMENT paper, NOT wax paper..
- Cream butter, shortening and sugars in a bowl until fluffy..
- In a separate bowl whisk together Vanilla and Eggs. And in another mix together all dry ingredients..
- Slowly add egg mixture to butter and sugar mixture until completely incorporated..
- Now add dry ingredients in 2-3 additions. Scrape sides of bowl, mix again but do not over mix..
- Once well mixed fold in marshmallows and white chocolate..
- Scoop dough out with ice cream scooper into golf ball sized balls if not a tad bigger..
- Place 6 on a cookie sheet and bake in middle rack for approximately 13-15 minutes or until golden brown on the bottom and lightly brown on top..
- Repeat rotating cookie sheet and allowing them to cool after each set. baking on the middle rack will ensure even baking..
- After baking let cool on cookie sheet and enjoy! Store in airtight containers for up to 3 days..
Top with another cookie, flat side down, pressing gently. Repeat until all the cookies are assembled into sandwiches. Say no more. these simple and clean breakfast cookies are here for you and they meet all breakfast requirements: easy to make, portable and packed with plant-based goodness. These cookies are dairy-free, refined sugar free and you can use GF oats to make them gluten-free. I can never refrain from popping a few of these in my mouth while baking!
