My Sweet n Savory Cumin Cookies are one of my proudest gluten-free blog recipes. These cookies are inspired by the Surti Makhania / Jeera butter biscuit, a popular teatime snack sold in most bakeries in India. First posted in 2012, it was at that time, the only gluten-free and vegan Makhania biscuits that I could find on the internet. Over the years, I’ve tweaked it a little, so that now I have the absolute best sweet and savory cumin cookie recipe made in the Air fryer. It is a creative and utterly delicious moment for me. You can watch the recipe in action in this video on my YouTube channel.
These teatime snack cookies are the ones that I make all year round for my loved ones because everyone adores them – from kids to adults. I created this recipe when my daughter was visiting her cousin (my niece) in Saskatoon during her summer vacation. I asked my niece if she wanted anything in particular from Vancouver. She said to send her, ‘Food’ especially Indian sweets which she misses a lot. I was surprised that there were no proper Indian sweet shops in Saskatoon when here we have far too many. I sent her one checked bag of home-cooked food (the flight was only 2 hours) that she could easily freeze, along with some store-bought sweets. She was overjoyed to see everything and was not expecting so much food.
Although my niece is not gluten-free or vegan, her sister-in-law who was living with her is vegan. I thought to send something for her, too. So, I created the vegan version of my gluten-free recipe. You would love to know that these cookies are completely refined sugar free, packed with protein and will not disrupt your sugar level as a normal cookie would.
The texture of these cookies is exactly what you want in any good Makhania biscuit- light and tender that crumbles in your mouth. My recipe provides the perfect balance of sweet and savory with a lovely cumin flavor. The cookies are easy to make, require no chilling, and bake up beautifully in Air fryer. You can just make a small batch of cookies in the air fryer when you are craving one. They are quite wonderful to nibble with your evening tea.
Tips & Substitutions
For best results, it is best to measure the flour and butter in grams as suggested in the recipe.
- Flour – I use a combination of 1-1 Gf baking flour and the store-bought almond flour, not almond meal. Almond meal is coarser and darker in color. It makes dry, gritty cookies, so I don’t recommend this option. If you cannot find 1-1 gf baking flour where you live you can use homemade Gf all-purpose flour (rice flour, tapioca starch, and potato starch) instead and add 2 tbsp sorghum flour in the recipe.
- Maple syrup – I have not tested this recipe with any other liquid sweetener but I’m positive you can use agave, brown rice, or date syrup. My previous recipe was made with sugar, and I used water to bind the dough.
- Butter – Thaw out butter for at least 20-30 minutes depending on how cold or warm your kitchen is. Remember, that vegan butter softens quickly. I use Earth Balance unsalted sticks, as they make for easier to measure, and I can find them at our local store. If you are using some other plant-based butter, be sure to use it from a block, not from a spread. Those who read my previous recipe should know that it was made with refined coconut oil as it has coconut flour.
- Leaveners – Baking powder and baking soda are the commonly used leavening agents in cookies to produce a lighter texture. In addition to that, I also used apple cider vinegar for added tenderness. Cider vinegar is mild fruity vinegar made from apples. It works well in cookie dough without any vinegary flavor. It is always my first choice in baking, but you can use lemon juice or any light-colored vinegar of your choice.
- Cumin seeds – Cumin is one of the most widely used spices in savory foods but it can be used in sweet preparations, as well. Its warm smoky flavor pairs well with cloves and cinnamon. Cumin has a strong flavor if it is your first time using in cookies, use less. It resemble caraway seeds and can be easily replaced in this cookie recipe.
- Air Fry: You air fry the cookies directly in the Air fryer basket. No need to grease or use parchment paper. I have used the Philips air fryer to make these cookies. However, any air fryer will work fine, basket style or tray style. These delightful cookies can be made in the oven if you don’t have an air fryer. Follow the steps in the recipe to make it in the oven.
Storage
Sweet n Savory Cumin cookies can be stored at room temperature, in a seal able container or Ziploc bag. They will remain fresh for up to 2 weeks. I have never tried freezing as they are quick and easy to make.
Give this recipe a try and if you like what you see, leave a comment in the comment box down below. Follow me on Instagram, Facebook, Twitter, Pinterest, and YouTube, and don’t forget to tag me with the hashtag #simpleglutenfreekitchen if you create this recipe.
Light and tender teatime cookies with a perfect balance of sweet and savory and lovely cumin flavor.
Ingredients
- 1 cup (140 g) Gf 1-1 baking flour
- 1 cup (96 g) almond flour
- 1/2 cup (113.4 g) vegan butter (I'm using earth balance unsalted sticks)
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 1 tsp cider vinegar
- 3 tbsp maple syrup
- 1 1/4 tsp cumin seeds
- 1/2 tsp salt
Instructions
- Start by mixing the softened butter, maple syrup, and apple cider vinegar together in a mixing bowl.
- Sift flour, salt, baking soda, and baking powder on top. Mix gently using spatula and then with hand until just combined.
- Using your hands, roll out small balls of cookie dough and flatten them a little.
- Place 7- 8 of them into the air fryer basket. Cover the remaining flattened dough balls with plastic wrap. No need to refrigerate if you are making with oil or vegan butter.
- Air Fry for 15 minutes at 325 degrees F.
- Once done open the basket and check the cookies, they should be golden brown and slightly stuck in the basket.
- Scrape from the bottom with the edge of a spoon (check my video how I do it).
- Transfer each cookie with a spoon onto a cooling rack to let them cool down completely.
- Make the next batch. Since the Air fryer is hot the next batch will require 14 minutes to air fry the cookies.
- Preheat the oven to 350°F
- Line a cookie sheet with parchment paper
- Bake cookies until golden brown.
I’m bringing these adorable cookies to Angie’s Linky Party, Fiesta Friday, and LouLou Girls Fabulous party.
Shirley Tay
Balvinder, u make gorgeous snacks! U’re right, this is just perfect for tea time. Gonna gobble them up in no time. Hahaha!
BTW, have u heard of Celebrity Chefs Pat & Gina Neelys? I’d so fun getting Up Close & Personal with Food Network Asia’s Pat & Gina Neely. Check them out!
DivyaGCP
Delicious savory cookies. Perfect snack for tea.
Divya’s Culinary Journey
yummychunklet
I’ve been dabbling with trying a vegan diet for awhile. Can’t wait to try these cookies!
cakewhiz
i have got to make these for my mom next time she visits chicago! zeera biscuits are her favorite! she would love these with her tea… thanks for sharing this recipe!
Guru Uru
I can imagine my mum looking for these cookies plate while I’m trying to look innocent my friend 😀
They look utterly beautiful, light and delicious!
Cheers
Choc Chip Uru
anne
You’re such a good aunt ! 😀 …. These look like a great tea time nibbles ! I have yet to bake savory cookies 😛 I’m sure by the look of that it must be yummy !
Navaneetham Krishnan
Wow, I like the idea of cumin, I mean a spicy flavour into cookies. I may add some grated/desiccated coconut inside because I don’t we have coconut flour here. Lovely to look and must have been great in taste for a bite.
Viviane Bauquet Farre
Mmmm looks delicious! Good vegan cookie recipes are so valuable for potlucks and parties – non-vegans never suspect them and vegans can enjoy themselves equally. Thanks for the lovely recipe!
Cucina49
The sweet and savory nature of these intrigues me! I’m sure your niece will appreciate them.
Nami | Just One Cookbook
It’s nice to have a vegan cookie recipe and this sounds perfect. I wish I have a baker auntie who bake me cookies! Or more like I should be a good auntie who can bake haha (so far no niece or nephew yet – time to practice!).
Swathi Iyer
Neetu,
This cookies looks delicious, I love cumin in everything may be my weakness. you are nice aunt.
Brittany
I love the addition of cumin in this!! YUM!
Kitchen Belleicious
cumin in a cookie! That sounds so creative and so delicious. I love it- a savory cookie!
Kit @ i-lostinausten
This is my kind of cookies coz I love cumin. Used to sprinkle cumin on a toast of bread with a slice of Brie cheese. You are such a sweet aunt! Have a nice day, Balvinder 🙂
Torviewtoronto
cookies look wonderful
Angie's Recipes
Glutenfree cookies with cumin! Wow…that’s just creative! I love that you used brown rice flour in those cookies.
cookingvarieties
hi balvinder, your cookies looks cool and soft.
would love to try this out.
great for tea. have a nice day
Vicki Bensinger
I haven’t experimented much with these flours but they sound interesting and I’m sure have a delicious biscuit flavor. I need to try these. I agree you are very lucky to have such nice friends.
Elisabeth
Such creative, savory, gluten free vegan cookies! I certainly would love to make this and know that everyone will be able to enjoy it. Love the addition of the cumin for a little “kick”.
Baker Street
I do enjoy the occasional savory cookie and this looks like a recipe I’d like! 🙂
Indulge
Can you just please adopt me as your niece. I mean who will not like such loving and caring aunts who not only care about us but also the guests we have. You are a truly wonderful person and loved connecting with you.
Love Ash.
Laurie Dominguez
I’m really digging these cookies! I’m pretty new to gluten free baking , so Im not sure how to sub out we flour or ap flour in recipes just yet. This seems like a great start. Thanks.
Your Cookery Book
Looks so delicious. Yummy yummy, fill my tummy…
Cindy DG
These sound SO amazing!! I have tweeted and pinned your post to our gluten freefridays board 🙂 Cindy
Esmé Slabbert
Vegan and AF – wow
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Cooking Julia
These nice cookies look terrific!
marcela
I love cumin (jeera)….I have to make these cookies since they are so different and delicious at the same time!!….Abrazotes, Marcela
Judee
Very interesting recipe using cumin seeds in a cookie. My husband love cumin seeds but not sure what he would think of it in a sweet. I’ll have to give these a try.
2pots2cook
This batch of cookies is great to start baking cookies in air fryer since I have never tried to make any sweets in there. Also, cumin seems to be great addition; never tried it also! Thank you for this lovely post Balvider!
Rohini S Bal
Hello!
Thank you for the recipe. I used Bobs Red Mill All Purpose GF flour instead of 1:! and added 1 tbsp of powered sugar and 1 tsp of black pepper and reduced the quantity of butter to 100 gms. They came out really well.
Balvinder
Happy to hear that!