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Multi Blend Soft Cookies

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Submitted by Lucky 4

Soft yeast-leavened cookies sweetened with honey and cinnamon, made with multi-blend flour and raisins. Egg-free, dairy-free, and naturally sweetened with a bread-like chew.

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

These are not your typical cookies. Yeast replaces baking powder or baking soda, giving them a soft, bread-like chew instead of a crisp snap. Sweetened with honey instead of refined sugar and made without eggs or dairy, they land in that territory between a cookie and a soft dinner roll.

Multi-blend flour (a mix of different grains) gives these a more complex, nutty flavor than plain white flour. Cinnamon and raisins round out the flavor with warm spice and chewy sweetness. Apple cider vinegar in the wet mixture isn’t for flavor; it creates a slightly acidic environment that helps the yeast activate and gives the cookies a subtle lift.

These barely spread during baking, so flatten the dough balls when you drop them on the sheet. What you shape is basically what you get out of the oven.

Chef Tips

  • Use warm water (around 110°F/43°C) for the liquid mixture. Too hot kills the yeast, too cold and it won’t activate.
  • The batter should be stiff but not dry. If it crumbles when you try to drop it, add water a tablespoon at a time until it holds together.
  • Flatten the dropped dough with wet fingers or the back of a spoon. They won’t spread on their own like butter-based cookies.
  • Check at 15 minutes. They’re done when firm on top but still give slightly when pressed. Overbaking dries them out fast since there’s no butter to keep them moist.

Variations

  • Oat raisin: Replace 1 cup of the multi-blend flour with rolled oats for a heartier, more textured cookie.
  • Date and walnut: Swap raisins for chopped dates and add walnuts for a chewier, nuttier version.
  • Orange spice: Add orange zest and a pinch of nutmeg alongside the cinnamon for a warmer, more aromatic cookie.

Ingredients

4 ½ 1.1
CUPS L ALL-PURPOSE FLOUR
multi blend
2 2
PACKAGES PACKAGES YEAST, ACTIVE DRY
1 5
TEASPOON ML SEA SALT
optional
1 5
TEASPOON ML CINNAMON
½ 118
CUP ML HONEY
2 ½ 591
CUPS ML WATER
warm
2 30
TABLESPOONS ML APPLE CIDER VINEGAR
¼ 59
CUP ML VEGETABLE OIL
1 237

Directions

Combine flour, yeast, cinnamon and salt in mixing bowl.

Combine vinegar, oil, honey, water and raisins in a second bowl.

Add liquid mixture to dry and mix thoroughly.

Batter will become quite stiff, but should not be dry.

If dry, add a little water.

Drop on cookie sheet.

Spread cookies out (they spread very little in baking).

Bake in 350℉ (180℃) F oven about 15 to 20 minutes or until done.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 394g (13.9 oz)
Amount per Serving
Calories 881 16% from fat
 % Daily Value *
Total Fat 15g 24%
Saturated Fat 2g 10%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 606mg 25%
Total Carbohydrate 58g 58%
Dietary Fiber 6g 25%
Sugars g
Protein 34g
Vitamin A 0% Vitamin C 2%
Calcium 6% Iron 45%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, High Fiber
 

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