By Savini Gauri
These have to be one of the quickest cookies I've ever made. A close second would be the Zesty Orange Cookies. These cookies are simply delicious. And to add to the deliciousness these Everything Cookies are Vegan, Gluten-free, Paleo-friendly and free of any processed sugar. This makes them super healthy yet tasty with caramelised edges, a chewy centre without the guilt of hogging cookies. They barely take 30 minutes to make and bake.
These Everything Cookies take about 30 minutes to bake and less than 10 minutes to gobble. The last time I made them I was not even able to wait for them to cool down.
Though they don't have any of the regular chocolatey, nutty or buttery flavour, they still taste mighty great. And the cherry on the top is the caramelised crispy edges and soft centre. And the cherry on top of the cherry? They look drop-dead gorgeous.
If all this has not convinced you to try these cookies, here's what will tip you over: these Everything Cookies are vegan, gluten-free, paleo-friendly and processed sugar-free.
Why do I call them Everything Cookies?
Well!!!! These Cookies somehow remind me of an Everything Bagel. Like those bagels, these cookies have a mix of seeds used to coat them in adding a slight crunch and nuttiness to the flavour profile. They are generously coated in black sesame seeds, white sesame seeds, pumpkin seeds and even melon seeds. The possibilities are endless. You can coat them in just one type of seed or as many as you like.
As always all ingredients used are simple and common. Nothing that cannot be found in the kitchen or be procured easily:
Neutral-tasting oil
maple syrup (or honey if being vegan is not a concern)
black and white sesame seeds
almond flour
pumpkin seeds
melon seeds
vanilla extract
baking soda
In case you are feeling lazy and don't feel like making a tahini paste out of oil and white sesame seeds you can simply use store-bought tahini paste. Most people think that tahini can only be used in savoury food like hummus. But when it comes to vegan baking, tahini is a true blessing. It gives the right amount of fattiness without spoiling the taste.
These Everything Cookies have very limited steps. Simply make a coarse paste out of the white sesame seeds and oil. Then add to it maple syrup/honey, vanilla extract and almond flour. Combine all these into a cookies dough.
If the cookie dough feels slightly dry, add a little bit of water.
Now, in a plate mix all the seeds you will be using to coat the Everything Cookies in.
Then make balls out of 1 tbsp of dough and coat it in the seed mix. Place the cookies on a lined baking tray and gently flatten them. Place all the cookies about an inch apart. Refrigerate the cookies for about 10-15 minutes. Then, bake them at 180ºC for 8-10 minutes or until the cookies have brown and caramelised edges.
Cool the cookies on the tray for about 5-7 minutes. Then transfer them onto a wire rack and cool completely. (if they never make it to the wire rack because you ate them before cooling, I don't blame you!)
I hope you love these cookies as much as I do especially because you do not need to think about the fact that they're healthy or vegan or gluten-free. But simply because they taste amazing and have an amazing texture and look thanks to the seeds.
Happy Baking!
When you make this awesome recipe, do tag me on Instagram using #savinithebakeshop
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Everything Cookies (Vegan and Gluten-Free)
These have to be one of the quickest cookies I've ever made. A close second would be the Zesty Orange Cookies. These cookies are simply delicious. And to add to that these Everything Cookies are Vegan, Gluten-free, Paleo-friendly and free of any processed sugar. This makes them super healthy yet tasty with caramelised edges, a chewy centre without the guilt of hogging cookies. They barely take 30 minutes to make and bake.
Course Vegan, Gluten-free, Cookies Prep Time 10 minutes Bake/Cook Time 8-10 minutes Total Time 30 minutes Servings 8-10 cookies Author Savini Gauri | Savini The Bakeshop
Ingredients
1/4 cup (28 grams) vegetable or sunflower oil
1/4 cup (30 grams) white sesame seeds (to make coarse tahini)
5 tbsp (50 grams) maple syrup (or honey if being vegan is not a concern)
2-3 drops vanilla extract (optional)
1/4 tsp baking soda
1 cup (80 grams) almond flour
2 tbsp water (in case the dough feels too dry)
3 tbsp (23 grams) white sesame seeds (for coating)
2 tbsp (15 grams) black sesame seeds (for coating)
1 tbsp pumpkin seeds (for coating)
1 tbsp melon seeds (for coating)
7 tbsp urban platter seed mix (to replace all the seeds listed above)
Instructions
In a grinder, put sesame seeds (1/4 cup) and oil. Grind into a coarse paste.
Transfer it into a bowl. **or use 1/2 cup of store-bought tahini**
Add to this mixture, maple syrup (or honey) and vanilla extract. Mix well.
Then add the almond flour and baking soda. Combine into a cookie dough. **If the dough feels too dry, just add 2 tbsp of water**
In a small plate, mix together the black and white sesame seeds, pumpkin seeds and melon seeds. Or simply take out the seed mix.
Take a heaped tablespoon of dough and form a ball.
Coat that ball in the seed mix and place it on a flat baking tray lined with baking paper or a baking mat. Gently press the dough until 1/2 cm thick.
Repeat the process with the rest of the dough. Place all cookies about 1 inch apart.
Chill these cookies for 10-15 minutes.
Preheat the oven to 180 ºC and bake the cookies for 8-10 minutes or until the cookies have brown caramelised edges.
Let the cookies cool on the baking tray for 5-7 minutes.
Then transfer onto a cooling rack.
Storage instructions: These Everything Cookies keep well in an air-tight container kept in a cool place for up to a week.
