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.
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
- 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.
- 2 tbsp coconut flour if for whatever reason you feel the mixture is too wet to roll into balls and flatten.
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’.
Add all dry ingredients. Blitz on speed 6 20 seconds. Set aside in a bowl. Melt butter at 100C, 2 minutes, speed 3.
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)
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.