I tried this recipe. What did I do wrong?!


Question: I tried this recipe for butter cookies. I substituted splenda for the sugar and oat flour for the white flour. I did not have parchment paper, so I used pam to coat the bottom of the cookie pan. I followed the directions exactly, but when the cookies were done, and I tried to take them off the pan, they were in a powdery heap! They can not be eaten, because of thier poweder like consistency. I tried to cook them longer, hoping that they would become hard. The edges burnt, but they are STILL powdery! Can anyone tell me what I did wrong?

Here is recipe:
Nibby Buckwheat Butter Cookie Recipe1 1/4 cups (5.6 ounces) all-purpose flour
3/4 cup (3 ounces) buckwheat flour
1/2 pound (2 sticks) unsalted butter, softened
2/3 cup sugar
1/4 teaspoon salt
1/3 cup cacao nibs
1 1/2 teaspoons pure vanilla extract
Whisk the all-purpose and buckwheat flours together in a medium bowl. Set aside. In a medium bowl, with the back of a large spoon or with an electric mixer, beat the butter with the s


Answers: I tried this recipe for butter cookies. I substituted splenda for the sugar and oat flour for the white flour. I did not have parchment paper, so I used pam to coat the bottom of the cookie pan. I followed the directions exactly, but when the cookies were done, and I tried to take them off the pan, they were in a powdery heap! They can not be eaten, because of thier poweder like consistency. I tried to cook them longer, hoping that they would become hard. The edges burnt, but they are STILL powdery! Can anyone tell me what I did wrong?

Here is recipe:
Nibby Buckwheat Butter Cookie Recipe1 1/4 cups (5.6 ounces) all-purpose flour
3/4 cup (3 ounces) buckwheat flour
1/2 pound (2 sticks) unsalted butter, softened
2/3 cup sugar
1/4 teaspoon salt
1/3 cup cacao nibs
1 1/2 teaspoons pure vanilla extract
Whisk the all-purpose and buckwheat flours together in a medium bowl. Set aside. In a medium bowl, with the back of a large spoon or with an electric mixer, beat the butter with the s

The first answer is correct......Oat flour only has 1/4 the gluten that all purpose flour does, hence you need the gluten for the protein structure to make cookies "cookies" and not sawdust.....Sorry about that.....But, that's how we learn.....and as I've said before, even though I'm professionally trained, I've created some real doosies (flops) in my time.....so, take it in stride.......It's just a batch of cookies, not rocket science.....You'll succeed!!! Enjoy!

Christopher

my guess is the oat flour did not have enough gluten in it to hold the cookie together; or else you accidentally omitted one of the fats without realizing it...

baking isn't really like cooking othr food. you can't really sub what you have on hand. it's best to follow recipe as is. sorry--i hate when i spend time baking and it comes out like crap!

go to the splenda website and find a recipe compatible...not sure how to adjust this particular recipe...good luck

You might also check on the oat flour and Splenda to make sure that they substitute 1 for 1 - they might have a slightly different substitution ratio for an equivalent amount of sugar or white flour.

However I suspect that the other are on the right track with either the gluten content of the oat flour or missing a fat.

I've found that Splenda doesn't work that well in baking; it makes it dry and powdery. Sugar adds moisture to baking which seems strange but it's true. Splenda works ok for pie fillings but when combined with flour in cakes, cookies and stuff like that it makes it dry. Oat flour doesn't have enough gluten in it. You can't substitute it for white flour in a recipe. It won't hang together properly.





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