Gluten, dairy, nut and egg free biscuit cookies

Biscuit cookies you say? I simply want global nomads to understand what these are, no matter whether they live in the ‘biscuit’ camp or the ‘cookie’ camp. These are a simple and delicious biscuit. Not too sweet. No nuts or gluten and can be dairy free and egg free – I just made a test batch with the 4 free ingredient scenario and it’s great.

Anyway, I should probably quit waffing on now and give you the recipe. They’re a yummy biscuit cookie. A bit crunchy. A bit chewy. Below I’ve done plain cinnamon but they’re wonderful as a ‘Christmas’ cookie too with the addition of a teaspoon each vanilla bean and ground ginger. You could also add a couple of pinches of nutmeg or go chocolate chip or a little dried fruit through them for variety.

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As you can see… Stripy bunny may have had one too many! 😉

Fan of biscuits? Try these too… HERE ARE THE VANILLA SHORTBREADS OR THE NOURISHING ALMOND BIKKIES IF YOU’VE NOT TRIED THEM YET OR THE CHOCOLATE BUCKWHEAT BARS X

Real food. Happy bodies.

Gluten, Dairy, Nut and Egg Free Biscuit Cookies Recipe

Servings: 40 biscuits

Ingredients

  • 3/4 cup sunflower seeds
  • 3/4 cup pumpkin seeds
  • 1 cup tapioca flour or preservative free arrowroot
  • 1-2 eggs (look at dough once mixed with one and add the second egg if too crumbly / dry) OR 2 tbsp chia seeds gelled up into 5 tbsp water for 10 minutes.
  • 1/2 cup melted butter or coconut oil
  • 1 tbsp ground cinnamon
  • 1/2 cup rice malt syrup, honey or maple syrup – whichever floats your boat
  • 1 cup dessicated or shredded coconut.

OPTIONAL

  • 2 tbsp coconut flour if for whatever reason you feel the mixture is too wet to roll into balls and flatten.

OPTIONS FOR CELEBRATIONS

  • 1/2 cup chocolate chips or chopped preservative free dried fruits to this recipe, no need to adjust anything. Vanilla bean powder is also delicious to add.

Instructions

  • WHY NOT MIX IT ALL IN THE THERMOMIX? This mixture is quite gluey and it’s easier for cleaning to be able to just clean a bowl and rinse your TM bowl out with water than it is to get this all over the blades. Feel free to do it if you like, but I have and I hate cleaning, so it wasn’t for me!
  • If you haven’t already and you’re doing the egg free version, get 2 tbsp chia seeds and 5 tbsp water into a little cup to start ‘gelling’.

THERMOMIX METHOD

  • Add all dry ingredients. Blitz on speed 6 20 seconds. Set aside in a bowl. Melt butter at 100C, 2 minutes, speed 3.

REGULAR METHOD

  • Melt butter in a pan. While it’s melting pop all dry ingredients into food processor or high power blender.
  • Then pour the dry ingredients into a bowl.
  • Add melted butter / coconut oil, 1 egg and syrup and mix in with a wooden spoon until the mix is a dough that you can make a ball out of. Add 2nd egg if you need to (if your eggs are small you might need the 2)
  • Preheat oven to 180C
  • Get 2 oven trays out and line with parchment paper.
  • Roll one inch sized balls and then press down between palms of hands gently to flatten. Peel off and place on tray.
  • Pro tip: Coat your hands in olive oil or melted butter so that when you flatten the biscuit, they don’t stick to you!
  • Once you’ve rolled them all out and popped onto the trays place in oven for 15 – 20mins approx or until LIGHT golden brown on top and underneath on the top tray.
  • Take the top tray out once it’s done and move the bottom tray up to the top and bake another 5-8 minutes. Do NOT let them get too dark as the chewy middle when it cools, is lovely and allows you to taste the spices and coconut. Dark = tasteless!
  • Cool and enjoy. They last easily a week in a dry cool sealed container. They’re strangely good when topped with sour cream. I didn’t say that out loud. No I did NOT.
  • Delicious biscuits. Delicious cookies. Whatever you want to call them.

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Comments 8

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      Author

      No I haven’t. It’s brand new. If you do though, fancy letting me know how you go? Otherwise, next time I bake them, I’ll give it a go! 🙂

    2. Post
      Author
    1. Post
      Author

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