I always like to measure my ingredients with a kitchen scale for consistent, accurate results. Tips for baking and decorating Properly measure the flour Can you make these gluten-free?Ībsolutely! I recommend using 1:1 gluten-free flour. OR, you can try out my easy icing recipe, which is found in my teddy bear cookie recipe. Lastly, you can replace the chocolate for a vegan brand, like Pascha chocolate. The finished dough should be thick, but scoopable. If the dough seems too crumbly, add a tablespoon of alternative milk at a time (2-4 tbsp total), until the dough comes together. First, follow the recipe up until you add the flour, baking powder/soda, and salt. In my personal experience, I have been able to brown Miyokos butter, but haven’t tried Country Crock yet. I recommend brands like Miyokos and Country Crock. Make sure to use a good brand-some brands are very high in water content and melt at lower temperatures, yielding very flat cookies. Instead of regular butter, you can swap in high quality vegan butter made for baking. If you’re interested in other kawaii cookie recipes I have, check out these recipes!: Aang Sugar Cookies, BlueBEARy cookies, Coconut Ube Bear Cookies, Red Velvet Bear Cookies, Strawberry Kirby Sugar Cookies, StrawBEARy Sugar Cookies, Bunny Sugar Cookies, Teddy Bear Chocolate Chip Cookies, Keroppi Matcha Sugar Cookies, Frog Matcha Sugar Cookies, Soft, Less Sweet Ube Sugar Cookie Bears (Dairy-Free!), Pig-Shaped Snickerdoodles (Vegan), Cat-Shaped Black Cocoa Cookies (Vegan), and Chick-Shaped Lemon Cookies. So no fancy equipment is needed, making this a fun project for the weekend. ![]() Shaping the cookie dough is quick and all the decorations are made with melted chocolate. This recipe is extremely beginner-friendly, especially if you’re making character cookies for the first time! Making the cookie dough is simple-you can use one bowl, a hand whisk, and a rubber spatula. And honestly, they’re probably my favorite cookie recipe so far this 2023! They were an extremely big hit with my family and friends. The cookies are amazingly crisp yet chewy, and absolutely delicious. The brown butter adds a bit of nuttiness to the cookie and the espresso brings in a very slight coffee flavor. ![]() So, I decided to make a chocolate chipless cookie recipe, but ~ zhuzh ~ it up by adding in brown butter and espresso powder. And I totally get it, because I prefer to have less chocolate in my cookies as well. This recipe was actually inspired by my mom! She loves chocolate chip cookies, but… without the chocolate chips.
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