These cookies combine classic Khaleeji flavors in an American style cookie. Everyone who tasted them loved them….staff at Crumbs, family and friends. It’s probably the recipe I was nagged most to post on snapchat. Other than being delicious, they are also good for you! Made with whole grain flours, both wheat and millet, and sweetened with coconut sugar and honey. If you don’t consume honey you can certainly make them with maple syrup. Date molasses might work too. I wouldn’t advise making them gluten-free, but if you’re allergic to wheat, replacing it with spelt flour should work. And if you don’t have millet, just replace it with more of the whole wheat flour. As for the Arabic coffee, you can certainly leave it out, just make sure to use the water.
Now we’ve established these cookies are delicious and supper good for you. But there’s a downside. You need to wait 24 hours minimum before you can bake and enjoy them. Since these cookies are plant-based without any egg or egg replacement, the flour needs enough time to hydrate properly. So make sure to plan ahead so you don’t get disappointed.
Vegan Arabic Coffee Date Cookies
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Makes 16 cookies
1 1/2 tablespoons Arabic coffee
3/4 cups hot water
1 1/2 cups whole wheat flour
1/2 cup millet flour
1 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cardamom powder
almost 1 cup chopped dates (140g)
1/2 cup coconut sugar
1/4 cup honey (or maple syrup)
1/3 cup grapeseed oil or other neutral oil
1/2 teaspoon vanilla extract
1/2 cup walnuts, roughly chopped
Mix the Arabic coffee with the hot water and set aside for at least 10mins.
In a medium bowl, mix together the flours, baking powder, baking soda, salt and cardamom. Stir in the chopped dates to get them coated with flour and not stick together. If you’re dates are not too sticky you can add them in the end with the nuts.
Strain the Arabic coffee liquid into a small bowl or measuring cup, then whisk in the coconut sugar, honey, oil and vanilla.
Add the liquid mixture to the dry ingredients, and fold to combine, adding the nuts in the last few strokes. Cover the bowl and refrigerate for a minimum of 24hours, and up to 3 days.
When you are planning to bake the cookies, pre-heat the oven to 350F or 160C. Prepare a baking sheet with parchment paper or a silicone baking mat.
Roll the dough into balls, about the size of a walnut shell. You should have approximately 16 balls (50g each).
Place them on the baking sheet, and flatten slightly with the palm of your hand.
Bake for approximately 15mins until nicely browned on the edges.