Eggless Ranger Cookies
Discover the layered flavors of Ranger cookies where classic oatmeal meets crunchy Rice Krispies cereal and a touch of coconut. So, roll up your sleeves, and let's embark on this baking journey together!
Ingredients
Part 1:
- 1 cup butter softened
- 1 cup granulated white sugar
- 1 cup brown sugar
- 8 tablespoons aquafaba
- 1 teaspoon vanilla extract
Part 2:
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
Part 3:
- 2 cups quick cooking oats
- 2 cups Rice Krispies cereal
- 1 cup sweetened coconut shredded
Instructions
- Preheat oven to 350F/180C.
- In a large bowl, cream the butter and sugars until light and fluffy. Then beat in the aquafaba and vanilla extract.
- To this add the dry ingredients listed in Part 2 and mix well.
- Stir in the Part 3 ingredients and combine everything to form the cookie dough. At this stage, you may choose to add nuts or chocolate chips, if you choose to use. Remember that this dough is stiff.
- Drop tablespoonful of dough for each cookie and lightly flatten it onto a baking sheet. Bake for 12 minutes or until the edges around the cookies turn golden brown (See Tips below). These cookies are quite pale compared to usual cookies so watch out for the change of color on the edges.
- Remove the baking sheets from the oven and place them on a cooling rack. The cookies continue to bake in the heat while on the rack. Later remove the cookies from the pan and place them on the wire racks to cool completely before storing them in an air-tight container.
Taste & Texture
- These ranger cookies looked just perfect. It had spread beautifully because of the butter and the aroma from the same, and the coconut filled the kitchen making it heavenly. The cookies were sweeter for me, although others who tasted them didn't notice. They were all praises. I would cut down the sugar a wee bit when I bake it just for us the next time or might even substitute unsweetened coconut for the sweetened. As always, cookies made with butter start with a nice crispy texture but lose their crunch after a day or two. The original recipe is made with shortening. Shortening has much lesser water content than butter, so cookies made using shortening retain their crunch longer.
Nutrition
Serving: 68g | Calories: 86kcal | Carbohydrates: 12.1g | Protein: 0.9g | Fat: 4g | Saturated Fat: 2.7g | Cholesterol: 7mg | Sodium: 50mg | Potassium: 21mg | Fiber: 0.6g | Sugar: 6.3g | Vitamin D: 2µg
