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Program: Top and bottom heater with Fan
Pre heat temp: 160°C
Pre heat time: 10 mins
Cook temp: 160°C
Cook time: 15 mins
Ingredients:
Wet Ingredients:
- Lemon zest
- 2 tbsp lemon juice
- 2 tbsp yogurt
- 2 tbsp chia seeds
- 3 tbsp semi-solid coconut oil
- 30 gms jaggery powder
Dry Ingredients:
- 30 gms almond flour
- 125 gms all-purpose flour
- 1 tsp baking powder
- 1 pinch salt
- Jaggery powder
- Salt for coating
Preparation:
- Add all the wet ingredients to a bowl and mix well until the jaggery powder dissolves. Let it sit for a minute. (This has to be done instantly since chia seeds may absorb all the moisture).
- Add flours and baking powder and salt and mix until the dough is soft. If the dough is too sticky, add a tbsp more flour. If too dry, sprinkle in a few drops of water or oil and mix in. Smooth out the dough and Chill for 10-15 mins. Preheat the oven to 160°C.
- Take small portions of the dough and roll into a ball. Mix jaggery powder and pinch of salt in a small bowl. Coat cookie ball in the bowl, then press the ball to a flat cookie on a parchment lined baking sheet. Bake for 15 mins. Cool for 5 minutes and serve. Store on the counter for up to 2 days.
- Refrigerate for up to a week, freeze for months.
