It is perhaps the season of cookies for me! But the truth is that I have been making so many gorgeous combinations of cookies nowadays that I have almost lost track of the number. Here goes one more. This recipe is a sugarless one (no sugar added); however, if you like sugary ones, I suggest you add white sugar to make them as crunchy as these.
This recipe makes about 40 small sized cookies, or 22-24 medium-sized ones.
- 1 cup sorghum flour
- 1 ½ cups whole wheat flour
- 2/3 cup extra virgin coconut oil
- ¾ cup milk at room temp
- 1 tbspn salt
- 75 g unsweetened dark chocolate, chopped roughly
- 50 g cumin seeds
- 2-3 tbspns water, room temp
- Preheat the oven to 150 C.
- In a large mixing bowl, combine the flours, salt and cumin seeds.
- In another bowl, combine the wet ingredients, except the water; so, combine milk and coconut oil.
- Mix dry ingredients with the wet ingredients and start making a dough by pulling the flour together with your hands/fingers. The dough may still be dry, so add in 2-3 tbspn of water to it, while kneading continuously. Now fold in the chopped chocolate.
- You can rest the dough, if you like, for about 15-20 minutes. But it works just fine even if you want to work with it immediately too.
- Divide the dough into 4-5 parts and start working with each part.
- Sprinkle some whole wheat flour on a large plate, and start with 1 part of the dough. Roll it into a ball, place it on the plate, and start spreading it onto the plate with the tips of your fingers.
- Spread it this way until you get a circle that is 3 inches in radius (approx.) and about ½ cm thick.
- With a cookie cutter, or your choice of tools, cut out cookies and bake them for 25-30 minutes, turning the tray mid-way.
- Let them cool completely before you store them away.