Best Mesquite Cookies Recipes
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 CHOCOLATE CHIP COOKIES
I spent some time this summer harvesting mesquite beans to be milled into flour. I found this recipe on a web site for how to on using mesquite flour. I did tweak it a little bit. The original has 2 cups of rolled oats and since I din't have any....I left that out. These came out soft and chewy! The mesquite flour adds a...
Provided by Mary Lou Ellis
Categories Cookies
Time 40m
Number Of Ingredients 10
Steps:
- 1. Preheat oven to 375. In a large bowl whisk together flour, mesquite flour baking soda, baking powder and salt.
- 2. This dough is pretty stiff so I recommend using a stand mixer. In the mixing bowl cream butter and sugar until well combined. Add eggs 1 at a time until completely incorporated. Add vanilla.
- 3. Add flour mixture in 3 batches, incorporating well with each addition.
- 4. Stir in chocolate chips, and if you like 2 cups of rolled oats.
- 5. Drop dough by the spoonful on a cooking sheet. Do not crowd. Depending on how big you make the cookies will determine how long you bake them. I found 10 minutes for a 2 teasp. dollop of dough per cookie is about right if you like your chocolate chips cookies soft and chewy. Do not over bake!!!!
- 6. After the cookies come out of the oven, tap them lightly with the back of a spoon to flatten slightly. Let them cool on the cookie sheet for about 10 minutes before moving to a cooling rack.
- 7. Enjoy!!
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
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