Ingredients
-
the cookies :
-
1 cup brown rice flour (or all-purpose flour if using a high-speed blender)
-
1/2 cup tapioca starch or arrowroot powder
-
1/2 teaspoon baking soda
-
1/4 teaspoon salt
-
1 tablespoon ground cinnamon
-
1/4 cup unsweetened applesauce
-
1 ripe banana , mashed (about 1/2 cup)
-
2 tablespoons maple syrup
-
2 teaspoons vanilla extract
-
of cardamom powder
-
the mint tea infusion:
-
4 to 6 fresh spearmint leaves
-
2 to 3 fresh peppermint leaves
Directions
Subtitle: A delicious, gluten-free, oil-free, and nut-free vegan cookie recipe inspired by the traditional Middle Eastern dessert served alongside mint tea. Perfect for Ramadan, iftar, or anytime you need a refreshing treat!
Ingredients:
For the cookies:
1 cup brown rice flour (or all-purpose flour if using a high-speed blender)
1/2 cup tapioca starch or arrowroot powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground cinnamon
1/4 cup unsweetened applesauce
1 ripe banana, mashed (about 1/2 cup)
2 tablespoons maple syrup
2 teaspoons vanilla extract
Pinch of cardamom powder
For the mint tea infusion:
4 to 6 fresh spearmint leaves
2 to 3 fresh peppermint leaves
Instructions:
1. Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
2. In a large mixing bowl, whisk together the brown rice flour, tapioca starch, baking soda, and salt until well combined.
3. Add the rest of the ingredients to the dry mixture and stir until just combined. Do not overmix. The batter will be thick and sticky.
4. Scoop rounded tablespoonfuls of the cookie dough onto the prepared baking sheet, leaving about 1 inch between each cookie. Use your fingers to gently press down on the cookies to flatten them slightly.
5. Bake for 12 to 15 minutes, or until the edges are light golden brown. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack to cool completely.
6. Meanwhile, prepare the mint tea infusion by bringing 1 cup of water to a boil in a small saucepan. Remove from heat and steep the mint leaves in the hot water for 5 to 10 minutes. Strain the tea through a fine mesh strainer into a teacup or small bowl. Discard the solids.
7. Serve the luqmat al-qadi cookies with a cup of chilled mint tea for an authentic Middle Eastern experience. Enjoy!
Note: You can also serve these cookies without the mint tea, as they have their own natural sweetness and flavor. Store the cookies in an airtight container at room temperature for up to 1 week or freeze them for up to 3 months.
Steps
|
1
Done
|
Preheat oven to 350°F (180°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside. |
|
2
Done
|
In a large mixing bowl, whisk together the brown rice flour, tapioca starch, baking soda, and salt until well combined. |
|
3
Done
|
Add the rest of the ingredients to the dry mixture and stir until just combined. Do not overmix. The batter will be thick and sticky. |
|
4
Done
|
Scoop rounded tablespoonfuls of the cookie dough onto the prepared baking sheet, leaving about 1 inch between each cookie. Use your fingers to gently press down on the cookies to flatten them slightly. |
|
5
Done
|
Bake for 12 to 15 minutes, or until the edges are light golden brown. Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack to cool completely. |
|
6
Done
|
Meanwhile, prepare the mint tea infusion by bringing 1 cup of water to a boil in a small saucepan. Remove from heat and steep the mint leaves in the hot water for 5 to 10 minutes. Strain the tea through a fine mesh strainer into a teacup or small bowl. Discard the solids. |
|
7
Done
|
Serve the luqmat al-qadi cookies with a cup of chilled mint tea for an authentic Middle Eastern experience. Enjoy! Note: You can also serve these cookies without the mint tea, as they have their own natural sweetness and flavor. Store the cookies in an airtight container at room temperature for up to 1 week or freeze them for up to 3 months. |
