Sweet ‘n’ Savory Vegan Cumin Cookies
Although, my niece is not gluten intolerant or vegan but her sister in law is vegan and she is visiting them for holidays. I thought it would be a good idea if I send something for her, too.
These cookies are inspired from the popular Makhania biscuits and the first time I baked them, a couple of years ago, they were an instant success. They are very easy to bake and have a long shelf life; I never kept them for more than three weeks, though. The flours I have used give them a desired taste and crumbly texture of makhania biscuits. They have a distinctive mix of sweet and salty taste, which is not overpowering in any way and the earthy sweetness of cumin brings out a lovely flavor. Cumin is one of the most widely used spices in food preparation. It has a warm flavor and a strong pungent aroma.The cumin seeds resemble caraway seeds and can be easily replaced in this recipe.
These cookies are quite wonderful to nibble with your afternoon tea.
SWEET ‘n’ SAVORY VEGAN CUMIN COOKIES
inspired from Makhania biscuits
110 gm almond meal
120 gm brown rice flour mix
15 gm coconut flour ( optional- can be replaced with almond meal or rice flour)
20 g sugar
1/2 tsp salt
1 tsp cumin seeds
1/2 cup water
4 tbsp canola oil
1/8 tsp baking soda
- Preheat the oven to 350° F.
- In a mixing bowl, combine almond meal, brown rice flour mix, coconut flour, salt, baking powder and sugar.
- Add oil and gently mix everything together with your hands.
- Stir in cumin seeds.
- Add 1/3 cup water and mix, keep adding more water little by little until it forms a soft dough.
- Break the dough into 12-14 pieces or scoop a spoonful of dough, flatten into little cakes of about 1.5″ (these cookies will not spread).
- Place the unbaked cookie on a non stick cookie sheet or silpat. Bake for 20-30 minutes or until light golden.
- Leave to cool on rack. Once cool, store in an airtight container.