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.