Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Mix pancake mix with water according to package directions.
When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry in hot oil, turning once, until golden brown. Remove from oil using tongs, and drain on paper towels. Sprinkle fried cookies with confectioners sugar and serve.
1/4 cup coconut flour
1/4 cup King Arthur Gluten-Free Flour
1/4 cup sugar
1/4 cup (4 tablespoons) soft unsalted butter
1/4 teaspoon salt
1 large egg
1/8 teaspoon coconut flavor, optional; for stronger flavor
Preheat the oven to 400°F. Lightly grease a baking sheet, or line it with parchment.
Mix all the ingredients, by hand or mixer, until a well-blended, cohesive dough forms; this will take about 2 minutes at medium-low speed in a stand mixer.
Drop the cookie dough by teaspoonfuls onto the prepared baking sheet (a teaspoon cookie scoop works well here), leaving 1″ between them; these cookies won’t spread much when they bake.
Use a fork to flatten each cookie to about 1/4″ thick, making a cross-hatch design.
Bake the cookies for 8 to 12 minutes, until just browned on the bottom. Allow the cookies to cool completely on the baking sheet.
1/3 cup butter, at room temperature
1 cup brown sugar, firmly packed
2/3 cup unsweetened cocoa powder
1 tablespoon instant coffee granules
1 teaspoon baking soda
1 teaspoon ground cinnamon
2 large egg whites
1/3 cup vanilla yogurt
1-1/2 cups all-purpose flour
1/4 cup granulated sugar
Pre-heat oven to 350 F. Beat butter until light and fluffy; add brown sugar, cocoa powder, coffee granules, baking soda, and cinnamon. Beat until combined. Beat in egg whites and yogurt until combined. Stir in flour.
Place granulated sugar in a small bowl. Form dough into 1-inch balls and roll in sugar. Place balls 2 inches apart on an ungreased baking sheet. Bake for 8 to 10 minutes or until edges are firm. Allow to cool 2 minutes on baking sheet, then transfer to wire racks to cool completely.