Small-batch Digestive Cookies
Servings: 5 servings
Calories: 105kcal
Ingredients
- 1/2 cup flour (60 g) gf all purpose if desired
- 1/4 tsp baking powder
- pinch of salt
- 2 tbsp (plant) butter softened (28 g) you can probably sub coconut oil
- 3 tbsp powdered sugar (21 g) increase to 1/4 cup for a sweeter cookie
- 2-3 tsp any milk (15 g) I used 3 tsp (1 tbsp) unsweetened almond milk
Optional chocolate coating
- 1 tbsp nut/seed butter (16 g)
- 1 tbsp chocolate chips (14 g)
Instructions
- Preheat oven to 350F and line a cookie sheet with parchment.
- In a medium bowl whisk together flour, baking powder, salt.
- Using a fork (or pastry cutter) cut the softened butter into your flour mixture until a crumbly mix is formed.
- Stir in powder sugar and add enough milk 1 tsp at a time and stir to combine a stiff non-sticky dough.
- On a lightly floured surface knead this a couple of times to make it smooth.
- At this point you can shape the cookies by hand, first making a ball and then flattening on parchment. Alternatively, roll the dough out less than 1/4 inch thick and cut out cookies, and repeat until no dough remains.
- I got 10 cookies this way.
- Prick the cookies with a fork to give them that ICONIC look.
- Bake cookies 15-20 minutes until slightly browned (they continue to cook on the cookie sheet out of the oven so don't overcook them).
- Let your cookies cool and enjoy!
- If making a chocolate ganache, add chocolate and nut butter into a bowl and microwave 30 sec at a time and stir until all chocolate is melted. Decorate your cookies and let it set in the fridge or freezer. Enjoy!
Nutrition
Serving: 2 cookies | Calories: 105kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Sodium: 60mg | Potassium: 15mg | Fiber: 0.3g | Sugar: 5g | Vitamin A: 140IU | Calcium: 17mg | Iron: 1mg