24 Serves
32 Mins
Preheat your oven to 175°C.
Lightly coat your baking sheets with non-stick cooking spray to prevent sticking.
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Calcium
0 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
0 mg / 420 mgPhosphorus
1 mg / 1,250 mgPotassium
2 mg / 4,700 mgSodium
47 mg / 2,300 mgZinc
0 mg / 11 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
15 g / 50 gSaturated Fat
4 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
16 gAlcohol
0 g
In a large mixing bowl, combine the cookie dough ingredients and stir until the mixture is uniform and well-blended.
Using a spoon, scoop the dough into 1-inch balls and place them onto the prepared baking sheets.
Gently press down on each dough ball with your fingers or a spatula until they resemble flat discs.
Bake the cookies for 12 minutes, or until the bottoms are golden brown.
Remove the cookies from the oven and transfer them to a wire rack to cool completely.
25
g95
g20
g
Yemeni
