Mesquite Cookies Recipes
MERINGUE COOKIES
This recipe can be doubled, but if you do, don't double the chocolate chips. Best if eaten in a few days.
Provided by Pat K.
Categories Desserts Cookies Drop Cookie Recipes
Yield 12
Number Of Ingredients 6
Steps:
- Preheat oven to 300 degrees F (150 degrees C). To prevent burning you can bake on an air cushion baking sheet or put parchment paper on a regular cookie sheet.
- Beat egg whites, salt, cream of tartar, and vanilla until very firm. Gradually add sugar and mix. Fold in chocolate chips.
- Drop by teaspoonfuls on pan. Bake 300 degrees for 25 minutes. They should only be lightly browned.
Nutrition Facts : Calories 119.2 calories, Carbohydrate 21.4 g, Fat 4.2 g, Fiber 0.8 g, Protein 1.2 g, SaturatedFat 2.5 g, Sodium 35.1 mg, Sugar 20.2 g
CHOCOLATE MESQUITE COOKIES
I found this recipe on the internet while doing a search for "mesquite powder," which I bought to make Crock Pot Pulled Pork (recipe #132049, which I recommend). Intrigued by the unusual ingredients, I have not been able to identify the original source, but have subsequently modified the recipe anyway. As cookies go, these are nutritious - the honey and mesquite have a wonderful caramel rich synergy and the cookies form an attractive crackle pattern like gingersnaps. Be careful not to overbake - watch carefully and go on the light side of done when you take them out. I used "raw organic mesquite powder" by Health Matters, found at my local health food store.
Provided by Canadagoose
Categories Drop Cookies
Time 20m
Yield 1 dozen, 6 serving(s)
Number Of Ingredients 11
Steps:
- Cream together butter and sugars, beat in egg, vanilla and honey. Combine dry ingredients and gradually beat into butter mixture. Stir in chopped chocolate. Drop by tablespoonsful onto cookie sheet lined with parchment or silicone sheet (allow plenty of room for them to spread). Bake at 375 degrees Farenheit (350 degrees in convection oven). Bake approximately 10 minutes, depending on size and oven (see above comments).
Nutrition Facts : Calories 218, Fat 11.4, SaturatedFat 6.9, Cholesterol 55.6, Sodium 478.3, Carbohydrate 29.9, Fiber 0.9, Sugar 28.1, Protein 1.9
MESQUITE COOKIES
A very good cookie that smells like vanilla as it's cooking.
Provided by Bernice Vanover
Categories Desserts Cookies Drop Cookie Recipes
Time 40m
Yield 24
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Whisk together the mesquite flour, all-purpose flour, and cinnamon; set aside.
- Beat the butter and sugar with an electric mixer in a bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in the flour mixture until just incorporated. Drop by teaspoonfuls onto the prepared cookie sheets.
- Bake in the preheated oven until golden, 8 to 10 minutes. Remove from cookie sheets to cool on wire racks.
Nutrition Facts : Calories 121 calories, Carbohydrate 14.8 g, Cholesterol 30.8 mg, Fat 6.2 g, Fiber 1.1 g, Protein 1.6 g, SaturatedFat 3.8 g, Sodium 50.5 mg, Sugar 8 g
MESQUITE-OH! COOKIES
I do believe Zaar has taught me a lot about creating a recipe from new and/or combined ingredients. This was my first attempt at using Mesquite flour and the recipe I came up with turned out rather delicious (tootin' my own horn 'cause i'm proud of this recipe!) H2B said they taste like macaroons!
Provided by SoupCookie
Categories Drop Cookies
Time 35m
Yield 30 cookies, 15 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375F and lightly grease cookie sheets.
- In a medium bowl slowly stir together first 5 ingredients (*note: mesquite flour is fine and creates dust when stirred to quickly) Set aside bowl.
- In a large bowl whip margarine with mixer until fluffy. Add in sugars and beat till just combined. Then add egg whites and vanilla, beat until smooth (don't over whip).
- Next, add flour mixture by thirds into margarine mix., stirring by hand in between each addition. Mix well and add in chocolate chips until combined. *The dough will be thinner then a traditional dough -- almost resembling cake frosting.
- Drop dough by tablespoonful onto cookie sheet and bake for 6-6 1/2 minutes. When done let cool on sheet 1 min., then remove to cooling rack until firm. These cookies will stay soft in the middle.
- VERY IMPORTANT: do not over-bake these or they will burn -- quick! also, Mesquite flour is naturally high in sucralose so don't feel tempted to add more sugar then called for.
Nutrition Facts : Calories 126, Fat 2.7, SaturatedFat 1.5, Sodium 95.3, Carbohydrate 24.9, Fiber 1.1, Sugar 15.1, Protein 2.2
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