Consider storing the baking sheet in the refrigerator while you are making the dough. This will make it cold, and allow the cookies to finish sooner.
If you are lactose intolerant, consider using almond milk, coconut milk, soy milk, or lactose-free milk. Add a ¼ teaspoon of salt to cut down on the sweetness. The salt will also help bring out the other flavors. [4] X Research source Add it into the cooking pot before the butter starts to melt and stir it in well.
Try making some cookie balls instead. Roll the dough into small balls first, then roll the balls around in a bowl filled with shredded coconut, crushed nut, or cocoa powder.
If you are lactose intolerant, try using almond milk, coconut milk, soy milk, or lactose-free milk instead. If you don’t like peanut butter, you can make chocolate hazelnut cookies instead. Start by reducing the cocoa powder to just 2 tablespoons. You can substitute chocolate hazelnut spread for the peanut butter later.
If you are making chocolate hazelnut cookies, use 1 cup (250 grams) of chocolate hazelnut spread instead.
You can also roll the dough into small balls, and then roll the balls in a bowl filled with shredded coconut, crushed nut, or cocoa powder.
