Back To School Lunch Box Cookies Recipes

BACK TO SCHOOL COOKIES

Steps:

• Preheat oven to 160 C (320 F) and line a tray with baking paper. Set aside.
• Place the coconut oil, coconut sugar, vanilla, egg and mashed bananas into a large bowl and whisk to combine.
• Add the wholemeal flour, salt, baking powder, oats and shredded coconut and using a wooden spoon stir to combine.
• Gently fold through the raspberries.
• Use an ice-cream scoop or ¼ measuring cup to shape cookies. Arrange cookies on prepared tray.
• Bake for 10-12 minutes or until golden and 'set'. Allow cookies to cool on tray. Enjoy x

BACK TO SCHOOL LUNCH BOX COOKIES

Steps:

• 1. GINGERSNAPS; Cream shortening and sugar together thoroughly. Add molasses and egg, mix well.
• 2. Sift remaining ingredients together add to creamed mixture. Beat until smooth.
• 3. Shape into walnut size balls roll in additional sugar. Place 2 inches apart on greased baking sheet.
• 4. Bake in preheated 350 degree oven until edges are browned.
• 5. Store in airtight container. These cookies improve with age.
• 6. SUPERB WALNUT COOKIES; Cream shortening, salt, and vanilla in a bowl. Add sugar gradually, cream well.
• 7. Add eggs mix thoroughly. Add flour, and walnuts mix well.
• 8. Drop from teaspoon onto greased baking sheet, flatten with bottom of a glass dipped in additional flour.
• 9. Bake in preheated 325 degree oven for 12 to 15 minutes. Yield 30 cookies.
• 10. FORTUNE COOKIES; Cream butter and sugar in bowl until fluffy; blend in vanilla.
• 11. Add eggs one at a time beating well after each addition. Beat in flour
• 12. Grease and flour cookie sheet. Drop 6 rounded teaspoons dough on each cookie sheet at least 2 inches apart.
• 13. Bake in a preheated 375 degree oven for 15 to 20 minutes or until edges are well browned.
• 14. Remove from oven loosen carefully with wide spatula. Keep pan warm.
• 15. Fold each cookie in half gently, wrapping fortune inside and keeping top of cookie on outside.
• 16. Pinch points together. Yield 5 dozen.

BACK-TO-SCHOOL COOKIES

Steps:

• Preheat oven to 375°. In a large bowl, cream the shortening, peanut butter and brown sugar until light and fluffy, about 5 minutes. Beat in egg whites and vanilla. Combine the flour, baking soda and baking powder; gradually add to creamed mixture and mix well. Stir in the cereal, nuts, coconut and oats. , Drop by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake until golden browned, 7-8 minutes. Remove to wire racks.