Here are a few tips if you have never baked with agave syrup:
Agave syrup browns faster than sugar so to ensure a perfect result, preheat the oven no more than 175 then drop to 150. This will ensure an even toned cookie which is perfectly baked through.
Preheat 175 – 150 degrees C. Grease bake tray.
In a large mixing bowl sift flour, baking powder, salt, vanilla, eggs & agave syrup.
Stir a little before adding the liquid copha in 3 batches until completely combined and smooth.
Fold through chocolate chips and nuts.
At this point you can cling film the dough shaped as a log, and place in the fridge for an hour. Sometimes I place in the freezer for a firm dough consistancy. Also this doesn’t allow the cookie dough to burn or brown too quickly.
Bake for 5 mins. then check. No longer than 8 – 10 minutes for baking. Keep an eye on it.
Allow to cool on wire rack before enjoying.
0 servings