Ridiculously Easy Peanut Butter Cookies - Delicious peanut butter cookies that are naturally free of flour, butter, and dairy.Soft Ginger Cookies with Chocolate Chips - I love the spiciness of these ginger cookies and they can be made in under 30 minutes.Easy Chewy Double Chocolate Cookies - We love these easy double chocolate cookies with butter, cocoa powder and extra chocolate chunks.Soft and Chewy Oatmeal Cookies - Oatmeal raisin cookies that are soft in the middle, a little chewy on the outside and full of warm flavors like cinnamon and vanilla.When you are ready to bake one or more cookies, bake the frozen cookies without thawing. It will add an extra 3 to 5 minutes of bake time. Transfer the frozen dough mounds to an airtight container or plastic bag.You can crowd the cookie mounds together, just do not let them touch. Scoop out cookie dough mounds onto the baking sheet.Line a baking sheet with parchment paper.The cookie dough will keep in the refrigerator up to 3 days. I like to scoop them into cookie dough balls first, which makes baking them quick and easy! Even though these cookies are amazing baked straight away, one benefit to making this batter in advance is that chilling cookie dough makes baked cookies even more chewy, thicker, and flavorful. Leave the mixture to sit for 5 to 10 minutes, and then use in place of the eggs in our recipe. Use 1 1/2 tablespoons flaxseed meal whisked with 4 1/2 tablespoons water.
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