Cookie Madness
Today I’m baking 4 batches of cookies: one batch of lemon cookies and three batches of princess cookies with variations to see which tastes the best. I want to try adding coconut flakes to the lemon coconut cookies and I’m going to vary the type of fat in the princess cookies: vegetable shortening, vegan butter, and coconut oil.
| Lemon cookies | Princess cookies #1 | Princess cookies #2 | Princess cookies #3 |
| ½ cup coconut oil ½ cup sugar 2 tsp lemon zest 4 Tbsp lemon juice 2 Tbsp coconut flakes 2 cups flour ½ cup cornstarch ¼ tsp salt 2 Tbsp oat milk | ½ cup veggie shortening ½ cup sugar 2 tsp princess emulsion 1½ cups flour ½ cup cornstarch ¼ tsp salt ¼ cup oat milk | ½ cup plant butter ½ cup sugar 2 tsp princess emulsion 1½ cups flour ½ cup cornstarch ¼ tsp salt ¼ cup oat milk | ½ cup coconut oil ½ cup sugar 2 tsp princess emulsion 1½ cups flour ½ cup cornstarch ¼ tsp salt ¼ cup oat milk |
After tasting all the variations, it seems that baking the princess cookies until they are brown enough is a major factor in the enjoyability of the cookies and the choice of fat is secondary to this. The vegan butter worked well for these cookies.
The dessicated coconut was not flaky enough. I should have used actual coconut flakes.