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Old 09-17-2012, 07:10 AM   #1
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help with flat cookies

I made this recipe from Ginny

ORANGE DREAM COOKIES

2 cups almond flour
2 tablespoons coconut flour
1 teaspoon baking soda
1/2 teaspoon sea salt
1/2 cup chopped walnuts
Sweetener equivalent to 1 cup sugar (I used 12 packets Truvia, and liquid sucralose to equal 1/2 cup)
1 large egg
1 teaspoon orange extract
2 tablespoons coconut oil -- melted
1/2 cup heavy cream -- or coconut milk
1 tablespoon vanilla extract

Preheat oven to 350º F.

Combine almond meal, coconut flour, baking soda, salt, walnuts, and sweetener in bowl and mix.

In separate bowl, whisk egg, then add orange extract, coconut oil, whipping cream OR coconut milk, vanilla extract and mix together. Pour wet mix into dry and blend by hand thoroughly.

Spoon onto parchment paper-lined baking pan (or oiled pan) and flatten with spoon to 1/2 to 3/4-inch thickness. Bake for 20-25 minutes (mine took 15) or until toothpick withdraws dry.

THEY were amazing but.. two things... LIKE ALL MY cookies they browned on the bottom first (they are two down from top)

AND FLATTTTTTTTTTTTTTTT my cookies always seem to be flat
I followed this recipe to a TEE!!!

HELP?
j
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Old 09-17-2012, 07:42 AM   #2
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I've never seen this recipe . My 2 cents only. Looking at the recipe recipe I'd say it needs more eggs. I 'd say one or two more. And don't flatten them.

And I'd use butter, like a 1/2 cup and not melted. I use coconut oil but it can be tricky. I'd also put it together like other cookie recipes . wet ingredients first then add them to dry.

You'll get other people chimming in. So that'll help. It takes awhile to get the hang of LC baking.

I hope this is helpful.
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Old 09-17-2012, 08:47 AM   #3
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Make sure your baking sheets are cold when you put the cookies on it - not warm from the oven.

I also suspect your oven may be hotter than what the dial says. Do you have an oven thermometer? If not I'd get one. My old oven ran almost 50* over what I set the dial at! That can cause problems with cookies spreading too fast and getting too brown on the bottom.

And last but not least, use shiny pans for cookies - dark pans also make them spread/brown too much. I have the flat type pans that are sandwiched, so there is a layer of air in between the two metal sheets - seems to help with that problem also.
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Old 09-17-2012, 10:00 AM   #4
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I usually find recipes with too much fat spread thin like that, but this doesn't look like that's the trouble.
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Old 09-17-2012, 10:59 AM   #5
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Great thoughts

I might do the butter...
I did use cold sheets but they are DARK...

it is a BRANDY new spanking oven and for the price.. IT BETTER BE right temp but I will check.. laugh

I just dont know how her cookies (and I asked her and had pictures) turned out nice and she said chewy a bit.. (hers looked like store bought pecan sandies if that helps with a visual)

SOOO going to try the pan (getting one today) and then maybe 1/4 cup butter softened not melted... maybe two eggs....

YOU SHOULD try them.. they were probably one of A THOUSAND RECIPES I liked and didnt have to throw out

jnet

PS I WILL report back and let you know as to maybe help others with the same problem

Last edited by netters272; 09-17-2012 at 10:59 AM.. Reason: PS I WILL REPORT back as to help others with this same problem
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Old 09-17-2012, 11:58 AM   #6
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Baking cookies on parchment paper can also do wonders for the dark bottoms problem. You can find it at most grocery stores on a roll in the same area you buy tin foil for about $3-4.
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Old 09-18-2012, 05:36 AM   #7
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There might be too much liquid in the recipe. Almond and coconut flours vary tremendously. I would try adding a little more coconut flour. And don't forget to sift the coconut flour. I reisited that step for a long time, because I am lazy. But either sifting the flour or blending the final batter will do wonders.
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Old 09-18-2012, 05:42 AM   #8
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Just thought of something else. On America's Test Kitchen, they sometimes use too much leavener on purpose to make a flat cookie. The cookie rises, and then collapses. Is it possible that is what is happening to your cookies?
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Old 09-19-2012, 08:51 PM   #9
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How about baking them in a whoopie pie pan. That way they can only spread so much and you can regulate how thick they are.

These cookies sound good, I'll be giving them a try and definitely using a whoopie pan when I do.
How many cookies does it make?
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