Low Carb Cookies with a Middle Eastern Twist
Description
A cross between a cookie and a bread! If you have 20 minutes to spare, make these soft cookies, they can be whipped up and baked directly!! They are low carb, sugar free, flourless and your appetite stays in control, suitable also for diabetics and won’t raise your blood sugar level!!
Ingredients
- 1/2 cup erythritol if you are using stevia 3 tablespoons would be enough
- 2 cups almond meal ground almonds
- 1 egg lightly beaten
- ½ cup tahini use a good Lebanese tahini brand
- 1 tablespoon coconut oil
- ¾ teaspoon baking soda
- ¼ teaspoon almond extract
- 3 tablespoons anise seeds
- 3 tablespoons sesame seeds
- 1 teaspoon Daet kaak/ kaak spice usually ready bought from spice stores in Lebanon, but you can make your blend at home, check the note below
- ½ teaspoon turmeric powder
- 1/3 cup of water
Instructions
- Preheat the oven to 190°C/380°F.
- Line a cookie sheet with parchment paper
- In a large bowl, combine the almond meal, tahini, erythritol, egg, coconut oil, baking soda, almond extract, anise seeds, sesame seeds, kaak spice, baking soda, water and turmeric powder.
- With a spatula stir the ingredients together, scrape the sides of the bowl, and mix just to combine, don’t overwork the dough you, you will end up with a sticky dough.
- Form 10 mounds of the dough, keep a bowl of water nearby so you can wet your hands while you shape the cookies.
- Wet your hands with water, shake off the water, but don’t dry your hands. Shape up each mound of the dough to a ball.
- Wet the wooden mold a bit, place a round cookie dough over the wooden mold, flatten with your hand to 1 1/4cm/1/2 inch thick.
- Transfer the engraved cookies to the prepared oven sheet, leaving a little space between the cookies.
- Rest assured, these are still doable without a mold; with your hands, shape up each mound of the dough to a ball and place on the prepared baking sheet.
- Press a criss-cross onto each ball with a fork to flatten it a bit.
- Bake for 10-12 minutes or until slightly brown, be careful not to burn; remove from the oven, savor it warm straight out of the oven, or at room temperature.
- Place leftovers in a zip top bag, and keep in the fridge. They last for two weeks.
Notes
Note: You can make your own daet kaak by mixing up the following: 1 teaspoon turmeric powder, 1 teaspoon cinnamon powder, 1 teaspoon ginger powder and half teaspoon freshly grated nutmeg. Use the desired amount and save the rest for another use.
The soft cookies make an excellent breakfast treat served along side labneh or any spreadable cheese.
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