Ghee-licious Savory Cookies
Ingredients
- ½ cup Almond Flour
- ½ cup Brown Rice Flour
- 1 tsp Carom or Ajwain Seeds
- ¼ tsp Cumin Seeds
- ¼ tsp Italian Herbs dry
- 1 tbsp Sesame Seeds
- ½ tsp Salt
- ¼ cup ghee
- 1 serving Chia Paste (1 tbsp ground chia seeds + ¼ cup warm water)
Instructions
- Make chia paste by adding a ¼ cup of warm water to 1 tablespoon of ground chia and give it quick mix. Let it rest for 2 minutes.
- Add almond flour, brown rice flour, carom seeds, cumin seeds, dry Italian herbs, sesame seeds and salt to a bowl.
- Give it a quick mix of all the dry ingredients.
- Mix the ghee in to the flour mix. You should aim for a crumbly texture.
- Finally add the chia paste and bind everything together.
- Form a log-like shape out of the dough and freeze it.
- Once frozen for at least an hour, take it out and cut at equal lengths.
- Preheat the oven to 350°F and bake the cookies for 20 minutes.
- Place them on a cooling rack after they are done.
- Store them in an airtight box for 5 days, although they taste freshest right out of the oven.
Notes
- Chia paste acts as a binder and is great in place of eggs in vegan recipes.
- If carom or ajwain seeds are not available, you can try the recipe with dried or fresh thyme. It will have similar flavors.
- If you don’t have cumin seeds, you skip them entirely. It will not affect the taste much.
- Freezing the dough gives consistent results. If you do not have time for freezing the dough, you can just make cookies by pinching off pieces of the dough and pressing them to make simple shapes. Handle the dough carefully because we do not the ghee to melt in the warmth of the hands. We want that to happen in the oven for the cookies to crisp up well.