Ultimate Ranger Cookies
These crunchy, chewy Ranger Cookies are packed with oats, coconut, peanuts, chocolate chips, and cereal flakes for a texture explosion in every bite!
Equipment
- baking sheet
- Parchment paper or silicone baking mat
- wire rack
Ingrediënten
- 1 cup 120 g light spelt flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- ½ cup 112 g nondairy butter
- ¼ cup plus 2 tablespoons 72 g Sucanat
- ¼ cup plus 2 tablespoons 72 g raw sugar
- 2 teaspoons pure vanilla extract
- ½ cup 39 g quick-cooking oats
- ½ cup 47 g shredded coconut
- ¼ cup 38 g granulated or chopped peanuts
- ½ cup 88 g nondairy semisweet chocolate chips
- 1 cup 25 g any cereal flakes
Instructies
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium bowl, sift together the flour, baking powder, baking soda, and salt.
- In a large bowl, use an electric mixer to cream together the butter, Sucanat, sugar, and vanilla until fluffy.
- Stir the dry ingredients into the wet ingredients.
- Mix in the oats, coconut, peanuts, and chocolate chips.
- Gently fold in the cereal flakes, being careful not to crush them.
- Divide the dough into 12 equal portions, about 2 tablespoons (52 g) each.
- Flatten the dough portions onto the prepared baking sheet, leaving about 1 inch (2.
- 5 cm) of space between them.
- Bake for 10 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for 4 minutes before transferring them to a wire rack to cool completely.
Notes / Tips / Wine Advice:
Serving Tip:
Enjoy these cookies with a glass of almond or oat milk for the ultimate treat.
Wine Advice:
Pair with a sweet dessert wine like a Moscato for a delightful contrast.
Nutritional Information
Calories: 190 kcal | Carbohydrates: 22 g | Protein: 3 g | Fat: 11 g | Fiber: 2 g | Sugar: 12 g | Salt: 0.2 g
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