Egg and Dairy-free Crispy Cookies
I made these for my daughter's friend who has egg and dairy allergies. Even those with no allergies love the light, crispy and crunchy texture of these cookies! They are easy to make and tasty, so lately, whenever I make cookies, I always use this recipe .
Use any kind of oil or sugar you like. If you want hard cookies, use bread flour instead of cake flour! There's no need to sift the flour. You can knead the dough by hand if you like, and you don't have to let them cool down before eating. Really, this is so easy! Recipe by Miichanke
Egg and Dairy-free Crispy Cookies
I made these for my daughter's friend who has egg and dairy allergies. Even those with no allergies love the light, crispy and crunchy texture of these cookies! They are easy to make and tasty, so lately, whenever I make cookies, I always use this recipe .
Use any kind of oil or sugar you like. If you want hard cookies, use bread flour instead of cake flour! There's no need to sift the flour. You can knead the dough by hand if you like, and you don't have to let them cool down before eating. Really, this is so easy! Recipe by Miichanke
Cooking Instructions
- 1
Put the salt and oil in a bowl, and mix well with a whisk. Add the water a little at a time, and mix until it thickens.
- 2
Add the flour and mix with a spatula. Bring the dough together, and cut out the cookies. Bake in the oven at 180℃ for 12 minutes.
- 3
They will be nice and crispy when cooled.
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