Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 24 bite size cookies

Light and tender teatime cookies with a perfect balance of sweet and savory and lovely cumin flavor.

Ingredients

• 1 cup (140 g) Gf 1-1 baking flour
• 1 cup (96 g) almond flour
• 1/2 cup (113.4 g) vegan butter (I'm using earth balance unsalted sticks)
• 3/4 tsp baking powder
• 1/4 tsp baking soda
• 1 tsp cider vinegar
• 3 tbsp maple syrup
• 1 1/4 tsp cumin seeds
• 1/2 tsp salt

Instructions

If you don't have an air fryer these can be made in oven.

1. Start by mixing the softened butter, maple syrup, and apple cider vinegar together in a mixing bowl.
2. Sift flour, salt, baking soda, and baking powder on top. Mix gently using spatula and then with hand until just combined.
3. Using your hands, roll out small balls of cookie dough and flatten them a little.
4. Place 7- 8 of them into the air fryer basket. Cover the remaining flattened dough balls with plastic wrap. No need to refrigerate if you are making with oil or vegan butter.
5. Air Fry for 15 minutes at 325 degrees F.
6. Once done open the basket and check the cookies, they should be golden brown and slightly stuck in the basket.
7. Scrape from the bottom with the edge of a spoon (check my video how I do it).
8. Transfer each cookie with a spoon onto a cooling rack to let them cool down completely.
9. Make the next batch. Since the Air fryer is hot the next batch will require 14 minutes to air fry the cookies.
10. Preheat the oven to 350°F
11. Line a cookie sheet with parchment paper
12. Bake cookies until golden brown.

Comments

1. Angie's Recipes

   Glutenfree cookies with cumin! Wow…that’s just creative! I love that you used brown rice flour in those cookies.

2. Rohini S Bal

   Hello!
   Thank you for the recipe. I used Bobs Red Mill All Purpose GF flour instead of 1:! and added 1 tbsp of powered sugar and 1 tsp of black pepper and reduced the quantity of butter to 100 gms. They came out really well.