These cookies are a delightful treat made with sorghum flour, almond flour, and jaggery powder. They are perfect for a healthy snack and are gluten-free. The recipe is simple and uses wholesome ingredients, making it a great option for those looking for a quick post work out snack or a...
Ingredients
sorghum flour80g
almond flour40g
flaxmeal2tbsp
baking soda1/2tsp
organic jaggery powder68g
almond roasted almonds, coarsely chopped10
almond butter2tbsp
water to knead into a dough
Nutrition (per serving)
Calories
101.6kcal (5.08%)
Protein
2.8g (5.52%)
Carbs
8.6g (3.12%)
Sugars
4.7g (9.36%)
Healthy Fat
5.7g
Unhealthy Fat
0.7g
% Daily Value based on a 2000 calorie diet
How to make Sorghum Almond Cookies
- Step 1
Sieve sorghum flour, almond flour, flaxmeal, baking soda, and jaggery powder. Discard any husk left after sieving.
- Step 2
Add coarsely chopped almonds to the sieved mixture and mix well.
- Step 3
Slowly add water to the dry ingredients and knead into a soft dough. Ensure the dough is not too wet.
- Step 4
Let the dough rest for 10 to 15 minutes.
- Step 5
Take two pieces of parchment paper or plastic and roll out a small portion of the dough. Sprinkle powdered almond flakes on top and roll out again.
- Step 6
Cut the uneven edges to form a square and use a cookie cutter to shape the cookies.
- Step 7
Bake the cookies at 150°C for 18 minutes. Cool for 5 minutes and bake again for 5 minutes at 90°C.
- Step 8
Take the cookies out of the oven, cool them completely, and store them in an airtight container.
Nutrition (per serving)
Nutrition (per serving)
Calories
101.6kcal (5.08%)
Protein
2.8g (5.52%)
Carbs
8.6g (3.12%)
Sugars
4.7g (9.36%)
Healthy Fat
5.7g
Unhealthy Fat
0.7g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the dough is not too wet by adding water gradually.
Resting the dough helps in better texture and flavor.
Use parchment paper to prevent sticking while rolling out the dough.
Cool the cookies completely before storing to maintain their crispness.
FAQS
Can I substitute jaggery powder with another sweetener?
Yes, you can use coconut sugar or brown sugar as a substitute, but it may slightly alter the flavor.
Can I use a different flour instead of sorghum flour?
I have not tried it with any other flour so unable to help you out here.
How do I ensure the cookies are crispy?
Make sure to bake them at the specified temperatures and cool them completely before storing. Also, they have to be baked twice.
Can I skip almond butter in the recipe?
Almond butter adds richness to the cookies, but you can replace it with peanut butter or another nut butter or even coconut oil.
How long can these cookies be stored?
These cookies can be stored in an airtight container for up to 1 week.
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North Terrace, Adelaide, South Australia, 5000
Australia