Roasted Cumin Biscuits (Zeera Biscuits) - Vegan*

These Roasted Cumin Biscuits are well-known in India/Pakistan as Zeera or Jeera Biscuits.  These lightly sweet, salty, crunchy, crumbly and crispy biscuits are often served with chai or tea.  Dip in your chai . . . drool!

Please note that "biscuits" or "cookies" in India/Pakistan are not as sweet and are meant to be crispy/crunchy . . . so, if you are looking for a softer and more "American-friendly" cookie - - - check out some of my other cookie recipes here.

Ingredients:

1 tablespoon cumin seeds
1 cup all purpose flour
1/2 cup unsalted butter, melted (if vegan*, sub coconut oil)
2 tablespoons granulated sugar
1/2 teaspoon salt
1 tablespoon water, if required

Instructions:

Following these instructions exactly will provide the best results.

1. In a pan, dry roast the cumin seeds on a skillet over medium heat until fragrant.  This takes about 2 minutes.  Set aside.
2. Sift the flour into a large mixing bowl.  Stir in the roasted cumin seeds, sugar, and salt.
3. Add in the melted (warm, but not hot) butter to the flour.  Mix with your hands and rub the butter throughout the flour.  Gently bring the dough together into a ball.  If the dough is too dry, you can sprinkle some water into the mixture, but be careful not to add too much.
4. Shape the dough into a disc shape and wrap in saran wrap.  Refrigerate the dough for half an hour.
5. Remove the dough from the refrigerator and place it between 2 pieces of parchment paper.  With a rolling pin, roll the dough out to a 1/4 inch thickness.  Cut out circles with a cookie cutter or a glass.  (I used a 1/4 cup measuring cup as my "cutter").  Transfer the biscuits onto a baking sheet, making sure the biscuits are at least 1 inch apart.
6. Collect the scraps, form a ball and repeat step #5 until all the scraps are used.
7. Bake the biscuits for 15-18 minutes at 350 degrees.  Let the biscuits cool for at least 5 minutes before moving the biscuits off the baking sheet.  The biscuits will firm up further as they cool.  
8. Cool for at least another 20 minutes before eating.  Patience is key!
9.  Enjoy with chai!  Store extra biscuits in an airtight container at room temperature for about a week.

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Tahini Date Cookies w/ Pecans (Vegan, Gluten Free)

These outrageously good cookies are my favorite!  The combination of nuts, tahini, and dates make these absolutely delicious!  Seriously.  And the texture?  Soft on the inside, slightly crisp on the outside, and bits of pecan crunchiness.  DROOL.  

I can't wait for you to try these out because they 1. are super easy with simple steps;  2. bake within minutes; and 3. taste superb!  Best of all, they can be customized!  Don't like dates?  Substitute chocolate chips.  Don't have pecans?  Don't add them, or sub another nut.

Stay safe and bake away, friends!

Ingredients:

1 cup old fashioned oats
1/2 cup almond flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 cup tahini
1/4 cup maple syrup
1 tablespoon vanilla
1/2 cup dates, chopped into small pieces
1/4 cup pecans, chopped into small pieces

Instructions:

Following these instructions exactly will provide the best results.

1. In a mixing bowl, combine the old fashioned oats, almond flour, salt, and baking soda.
2. Add the tahini, maple syrup, and vanilla.  Mix well to form a thick dough.
3. Stir in the chopped dates and pecans.
4. Roll tablespoon sized balls of dough and arrange on an ungreased cookie sheet, making sure each cookie is about 1 inch apart.  Gently flatten the tops of the balls of dough with your fingers (not too much, as the cookies will naturally spread).
5. Bake for 10-12 minutes at 350 degrees.
6. Remove the cookies from the oven and let rest for five minutes.  Resist the urge to touch the cookies or, otherwise, they might break! 
7. Gently remove the cookies from the cookie sheet with a fork or thin spatula.
8. Enjoy!  These cookies taste best warm, but you can store any leftovers in an airtight container in the fridge for about a week (tasting best by warming up in the microwave or oven).



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Date, Almond, Banana Cookies (Vegan, No Oil, Sweetened with Fruit)

Too many bananas? Tired of banana bread? NO PROBLEM! This recipe is incredibly, easy, tasty, and healthy! With the crunch of sliced almonds and coconut, you can't go wrong with these vegan, no oil, fruit sweetened cookies! And, better yet, you can have cookies for breakfast. ;)

Ingredients:

1 cup old fashioned oats
1 cup quick oats
2 mashed bananas (must be ripe)
1/2 cup almond butter
1/4 teaspoon salt
1/2 teaspoon vanilla extract
1/4 cup chopped dates
1/4 cup sliced almonds
1/4 cup shredded coconut *optional*

Instructions:

Following these instructions exactly will provide the best results.

1. In a bowl, mash the bananas with a fork until they become smooth.
2. Stir in the old fashioned oats, quick oats, almond butter, salt, vanilla extract, chopped dates, sliced almonds, and optional coconut with the banana mixture. The dough will be fairly sticky.
3. Shape a heaping tablespoon of cookie dough into a ball like shape and place on a cookie sheet. Press down to flatten the tops of the cookies. (You will not need to worry about these cookies expanding in size).
4. Bake the cookies at 350 degrees for 15 minutes. They should be golden when done.
5. Remove the cookies from the cookie sheet with a fork. Let the cookies cool and enjoy!

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Classic White Chocolate Macadamia Nut Cookies

Growing up, I remember thinking that white chocolate macadamia nut cookies were the best cookies that ever existed. Twenty plus years later, I still agree that very few cookies can beat out the amazing qualities of this classic. 

Unlike most of the recipes on my blog, this recipe (inspired by Back for Seconds) calls for serious butter and sugar usage. :/ But, it is so worth it. 

For my healthy recipe followers, please don't be alarmed! I have posted some amazing healthy recipes on this blog too that are completely vegan, gluten free, and only sweetened with fruits! Check out these Epic Pecan Pie Bars or these Chocolate Chip Almond Flour Cookies!

Ingredients:

2 sticks (1 cup) unsalted butter at room temperature
2/3 cup brown sugar
2/3 cup granulated sugar
2 teaspoons vanilla extract
2 eggs
1/4 teaspoon salt
1 tablespoon corn starch
1 teaspoon baking soda
1/2 teaspoon baking powder
2 and 1/2 cups all purpose flour
1 cup white chocolate chips
1 cup unsalted macadamia nuts (if salted, rinse before using)

Instructions:

Following these instructions exactly will provide the best results.

1. In a large mixing bowl, cream the butter, brown sugar, and granulated sugar until smooth and creamy. This will take three to five minutes with a hand mixer.
2. Add vanilla extract, eggs, salt, corn starch, baking soda, and baking powder. Mix well.
3. Sift in the flour and mix until well combined.
4. Stir in the chocolate chips and macadamia nuts.
5. Roll one heaping tablespoon worth of dough into a ball and place on a baking sheet with parchment paper (or on an ungreased baking sheet).  Repeat and leave 2 to 3 inches between each cookie as these cookies expand like crazy.
6. Bake at 325 degrees for 12-13 minutes until the cookies start to become a very light golden brown. Remove the cookies from the oven and allow them to cool for about five minutes prior to transferring the cookies (otherwise they may break!).
7. Enjoy! Feel free to store leftover cookies in an air tight container in the fridge!


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Chocolate Chip Almond Flour Cookies (Vegan, Gluten Free, Diabetic Friendly)

Thanks again to Feasting on Fruit for your incredible creativity. These cookies are sweet, soft, and date-I-say-it . . . "healthy." [You see what I did there?] The cookie base is sweetened with medjool dates. I played around with the recipe too and discovered that you don't even need chocolate chips. You can leave them out completely or substitute raisins.

P.S. I also tried making these without baking soda -- the recipe still works, but the cookies end up looking more like meat patties than cookies. Stick to using the baking soda!

Give these a try and let me know how you like them!

Ingredients:

12 pitted medjool dates
2/3 cup water
3 cups almond flour
1/2 cup peanut butter (you can find numerous brands without sugar)
1 teaspoon baking soda
2 teaspoons vanilla extract
1/4 teaspoon salt
1/2 cup vegan chocolate chips (or sub raisins)

Instructions:

Following these instructions exactly will provide the best results.

1. In a blender, blend the medjool dates with the water until you have a smooth date paste.
2. In a separate bowl, stir the date paste, almond flour, peanut butter, baking soda, vanilla extract, and salt until well mixed.
3. Stir in the chocolate chips.
4. Scoop out a heaping tablespoon worth of dough and roll into a ball. Place on a baking sheet lined with parchment paper. Press down to flatten.
5. Repeat with the remaining dough. Leave about 1/2 inch to 1 inch between the cookies.
6. Bake the cookies for 10 to 12 minutes at 350 degrees. The cookies will just start to turn golden brown.
7. Let the cookies cool for at least 10 minutes before eating!
8. Enjoy!

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Fudge Stuffed Cookie Bars

Okay. So this recipe is not healthy in any way, but it is so darn delicious, it must be posted! These soft, fudgy, and gooey bars will rock your world. Seriously. Bake these for your friends and family this winter, dunk them in milk, and let me know your thoughts! Special thanks to Back for Seconds for the inspiration behind this epic recipe.

Ingredients:

For the cookie:
1 cup (2 sticks) of softened unsalted butter
2/3 cups brown sugar
2/3 cups granulated sugar
2 eggs
1 and 1/2 teaspoons vanilla
1/2 teaspoon salt
1 and 1/2 teaspoons baking soda
2 and 1/3 cups all purpose flour
1 cup chocolate chips

For the fudge filling:
1 14 oz can of condensed milk
2 cups chocolate chips

Instructions:

Following these instructions exactly will provide the best results.

1. With a hand mixer, cream together the butter and sugars in a large bowl until they are light and creamy.
2. Mix in the eggs, vanilla, salt, and baking soda until thoroughly mixed.
3. Sift the flour and stir until combined.
4. Stir in the chocolate chips.
5. In a greased 9x13 pan (or in a pan with parchment paper), press 1/2 of the dough into the bottom of the pan. Set the other half of the dough aside.
6. Melt the condensed milk and chocolate in the microwave for 30 seconds at a time until melted and smooth. Mix after each 30 second interval.
7. Pour the warm fudge over the cookie dough in the 9x13 pan. Make sure the fudge is evenly spread.
8. Take the remaining 1/2 of the cookie dough and gently and evenly spread the cookie dough over the fudge. This is easiest with your hands and a spatula / butter knife. You are done when you can no longer seen any of the fudge filling.
9. Bake for 25 minutes or until golden brown at 350 degrees.
10. Cool the cookie bars on the counter and then chill the bars for at least 2 hours in a refrigerator before cutting into squares.
11. Enjoy! Store any leftovers in an air-tight container in the fridge.

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White Chip Chocolate Cookies

These cookies are a modification of the chewy, soft, and delectable Double Chocolate Chip Cookies. I personally think these are more aesthetically beautiful because the white chocolate chips add a pop of color. These cookies are tasty, delicious, and incredibly easy to make. Give them a try! 

Ingredients:

1/2 cup melted butter

3/4 cup sugar
1 egg
1 teaspoon vanilla extract
1/3 cup cocoa powder
1/2 teaspoon baking soda
1 cup flour
Pinch of salt
1 cup white chocolate chips

Instructions:

Following these instructions exactly will provide the best results.

1. Beat egg, vanilla extract, and sugar together. Add melted butter (warm, but not hot).

2. Add flour, salt, baking soda, and cocoa powder. Mix thoroughly.

3. Fold in white chocolate chips.

4. Roll a heaping tablespoon of dough into a ball and place on an ungreased cookie sheet. Flatten the ball slightly so that the cookie forms a flattened circle shape. Repeat until all dough is used.

5. Bake for 8 to 10 minutes at 350 degrees.

6. Cool cookies completely and enjoy!

#halahbakes

Crispy Yet Soft Lemon Cookies (Vegan)

These cookies were a total experiment that ended in success! These lemon cookie delights are crispy on the outside and soft on the inside. No eggs, no butter, no milk - just flavor at its finest.

Ingredients:

2 and 1/2 cups all purpose flour
1 cup white sugar
2 teaspoons baking soda
1 teaspoon baking powder
1/4 teaspoon salt
Lemon zest from one full lemon
3/4 cup oil
1/2 cup lemon juice
2 teaspoons vanilla
Optional: 2 drops yellow food coloring
Optional: 1/4 cup white chocolate chips

*****

Instructions:

Following these instructions exactly will provide the best results.

1. Mix all the dry ingredients together in a bowl (flour, sugar, baking soda, baking powder, and salt).
2. Add in the oil, lemon juice, vanilla, and lemon zest. Mix thoroughly until the ingredients are fully combined. Optional: consider adding yellow food coloring and white chocolate chips!
3. Roll a tablespoon worth of dough into a ball and place on an ungreased cookie sheet, making sure there are 2 inches between the cookies.
4. Bake for 9 to 10 minutes at 350 degrees.
5. Let the cookies rest for about 5 minutes before removing them from the cookie sheet.
6. Enjoy!

#halahbakes

Double Chocolate Pumpkin Cookies

Of all the pumpkin recipes I tried last week, this third recipe was the charm! These cookies are thick, soft, and chewy. In fact, I tricked my nephews (who said they don't like pumpkin) into eating them. And, they gobbled them in a flash! This recipe is an ultimate keeper, especially if you have leftover canned pumpkin that you need to use! 

Ingredients:

1/2 cup (1 stick butter)
1 cup white sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla
3/4 cup canned pumpkin
1/4 cup milk
2 and 1/4 cups all purpose flour
1/2 cup cocoa powder
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup chocolate chips

Instructions:

Following these instructions exactly will provide the best results.

1. With a hand mixer, cream the butter and sugars for about 5 minutes until the mixture becomes lighter in color and fluffy.
2. Add in the egg into the butter-sugar mixture. Beat the mixture well.
3. Add the vanilla, milk, and pumpkin and thoroughly mix.
4. Add the cocoa powder, baking powder, baking soda, and salt to the wet mixture and mix well.
5. Add the flour (recommended: sift the flour) into the wet mixture. Mix until all the flour has been combined.
6. Finally, add in the chocolate chips and mix with a spatula until just combined. Note: the dough will be wet and stickier than most other cookie doughs. Do not be afraid!
7. Drop a rounded tablespoon worth of dough onto an greased cookie sheet, making sure there is at least 2 inches between each cookie as these cookies expand like crazy!
8. Bake cookies at 350 degrees for 10 to 11 minutes. The cookies will APPEAR slightly undercooked in the middle, but they will harden as they cool. Do not overbake! If your cookies are larger than what I have suggested, bake them for longer. 
9. Let the cookies cool for about 5 minutes on the cookie sheet before eating. These cookies can be stored in an air-tight container for about a week, but I am guessing they will all be eaten before then!

#halahbakes

Best Decorating Cookies

Every year since our teens, my sister and I would make "masjid cookies" around the Eid holiday. However, the cookie base is critical because shape matters, especially on the minoret's of these cut outs. This recipe gives you a buttery, tasty, easy to shape, and easy to decorate cookie. You can make any shape as you desire and you can decorate with your frosting or sprinkles of choice! Note: prepping the dough ahead of time is critical as this recipe requires at least 1 hour of refrigeration and at least a 1 hour period for cooling off the hot cookies.

Ingredients:

3/4 cup (1 and 1/2 sticks) unsalted butter at room temperature
3/4 cups granulated white sugar
1 egg
2 teaspoons vanilla
1/2 teaspoon baking powder
1/4 teaspoon salt
2 and 1/4 cup all purpose flour

Instructions:

Following these instructions exactly will provide the best results.

1. Using an electric hand mixer, cream the butter and sugar until you get a light and fluffy texture. This takes about 5 minutes.
2. Add the egg, vanilla, baking powder, and salt. Mix until all ingredients are fully combined.
3. In 1/2 cup increments, add in the flour. Once each 1/2 cup of flour is fully integrated into the dough, add the next 1/2 cup of flour.
4. Wrap the dough in plastic wrap and refrigerate the dough for 1 to 2 hours.
5. Once the dough has chilled, roll out the dough to a 1/4 inch thickness with a rolling pin on a lightly floured surface. It often helps to flour the rolling pin as well.
6. With cookie cutters, make your desired shape. The smaller the cookie shape, the less cook time you will need. Re-roll and cut until all dough is used.
7. Bake at 350 degrees for 8 to 10 minutes. The sides will just barely begin to turn golden brown. Let the cookies cool for 5 minutes before removing them from the cookie sheet.
8. Do not decorate the cookies until the cookies are cooled COMPLETELY. This will take at least an hour.
9. Decorate with your frosting and sprinkles of choice. Enjoy these cookies and store any extra at room temperature in a sealed container. These usually stay fresh for a few days. I have refrigerated these cookies before and they can last even longer. However, if you decide to refrigerate, you should let them warm to room temperature prior to serving.

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Orange Zest Semolina Cookies with Cinnamon Honey Syrup (Finikia / Melomakarona)

I absolutely adore Greek Cookies. One of my favorite Greek Cookies are the Finikia / Melomakarona cookies that contain a combination of flavors you won't find in typical American cookies. This recipe combines orange with ground cloves and cinnamon for the shortbread cookie base and then douses the cookies in a cinnamon honey syrup with a hint of lemon. Oh my! Often times, these cookies are topped with chopped walnuts and more cinnamon too. Yum, yum, yum. Credit to Allrecipes and OMG Food for inspiration and tips.

Want more Greek cookie deliciousness? Try out my Pecan / Walnut Kourabiedes recipe!

Ingredients:

For the cookie:

1/2 cup (1 stick) softened butter

1/2 cup powdered sugar
Grated orange zest from 1 full orange
1/2 cup oil
2 and 1/2 cups all purpose flour
1 and a 1/2 cups semolina (you can find this in the bulk foods section at Winco)
1/2 teaspoon salt
4 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground cloves
1/2 cup orange juice

For the syrup:
1 cup water
1 cup white granulated sugar
1/2 cup honey
2 teaspoons lemon juice
1 cinnamon stick

Optional toppings: 1/2 cup chopped walnuts and additional ground cinnamon

Instructions:

Following these instructions exactly will provide the best results.

1. With an electric hand mixer, cream the butter, powdered sugar, oil, and orange zest. Beat until light and fluffy. This will take about 5 minutes.
2. Add the baking powder, salt, ground cinnamon, and ground cloves. Stir until thoroughly mixed.
3. Mix in the semolina. Then, mix in the orange juice. Lastly, stir in the flour. The dough will be crumbly. Once thoroughly mixed, knead the dough for about 5 minutes. The dough will be very firm.
4. Roll a heaping tablespoon amount of dough into a ball (or oval if you so choose). Place cookies 2 inches apart on an ungreased cookie sheets.
5. Bake in oven at 350 degrees for 25 minutes. The cookies should be golden in color. Cool on baking sheets until the cookies are room temperature.
6. While the cookies are cooling, make the syrup by combining the water, sugar, honey, lemon juice, and cinnamon stick in a saucepan over high heat. Let the solution boil for about 10 minutes, stirring occasionally. After 10 minutes, keep syrup on low to medium heat.
7. Take a couple of cookies at a time and dunk in the still boiling syrup mixture. Let the bottom side soak for about 1 minute before flipping the top side into the syrup for another minute. Remove the cookie from the syrup with a fork or slotted spatula. Place the cookie on a platter covered with parchment paper or wax paper. Repeat until all cookies have been soaked in the syrup. Optional: sprinkle chopped walnuts and cinnamon on the tops of the cookies immediately after removing cookies from syrup.

8. Wait for the cookies to soak the syrup for at least an hour before serving. This allows the cookies to really soak in the flavor.

9. Store the cookies at room temperature in an airtight container. These cookies will stay fresh for a few weeks.

#halahbakes

Cookie Dessert Pizza

My nephews absolutely love chocolate. Leave them alone with a chocolate chip cookie for less than a minute . . . and all you'll find are a couple of crumbs. This recipe is PERFECT for kids as it looks exciting and colorful. Not only that, every kid I know would want to put toppings on his or her own dessert pizza! The best part about the below recipe is that you can add or omit the toppings as you please. For example, my recipe uses freshly whipped cream for the sauce, but just imagine if you decided to use Nutella instead. Drooling...well, let's get baking!

Ingredients:
For the cookie "crust":
1/2 cup (1 stick) butter, melted but cool
1/2 cup brown sugar
1/4 cup white granulated sugar
1/2 teaspoon vanilla
1 egg
1 and 1/4 cup all purpose flour
1/2 teaspoon baking soda
3/4 cups chocolate chips

For the "sauce":
1/2 cup chilled heavy whipping cream
1/4 powdered sugar
Alternative sauce options include, but are not limited to: Nutella, Cookie Butter, etc


For the "toppings":
1/4 cup toasted shredded coconut
1/2 cup M&M's
Alternative toppings include, but are not limited to: crushed oreos, chopped nuts, crushed graham crackers, Heath candy pieces, Reeses pieces

Instructions:

Feel free to be creative with this recipe! It is hard to go wrong with this!

1. Whisk butter, vanilla, egg, cooled melted butter, brown sugar, and granulated sugar until thoroughly mixed.

2. Add in baking soda and flour and mix. The dough will be hard (this is intentional as you are trying to get a "crust"). Stir in the chocolate chips.

3. Pat the dough down onto a foiled 12 inch pizza pan.

4. Bake the cookie at 350 degrees for 15 minutes or until the cookie is a light golden brown. Do not overbake! The cookie should look like this:

5. Let the cookie cool.
6. Prep your whipping cream: combine the powdered sugar and heavy whipping cream. Whip the cream (I recommend using an electric hand mixer) until the cream doubles in size, is smooth, and forms soft peaks. This takes about 4 to 6 minutes.
7. Refrigerate the heavy whipping cream until you are ready to serve the dessert pizza (the rest of the steps are very fast). If you choose to do a different sauce like Nutella, there is no need to do this step.
8. Once ready, spread the heavy whipping cream over the cookie as if it were a sauce.
9. Sprinkle the toasted shredded coconut and the M&Ms over the top. Please do feel free to add or omit other toppings as you see fit.
10. Cut into wedges using a standard knife (no need to use a pizza cutter) and enjoy!

#halahbakes

Brown Butter Sugar Cookies

These crunchy, yet soft, cookies are your simple sugar cookie with a twist. Instead of using plain butter, the recipe requires brown butter. It makes quite the difference in flavor! Try it out and let me know your thoughts!

Ingredients:

1/2 cup (1 stick) of butter
1 and 1/4 cup all purpose flour 
1/4 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 cup brown sugar
1 egg
2 teaspoons vanilla extract

For sugar coating:
4 tablespoons brown sugar
4 tablespoons granulated white sugar

Instructions:

Following these instructions exactly will provide the best results.

1.        Make brown butter (Credit to Sally's Baking Addiction): Break butter into pieces and place into a light colored pot or skillet. Melt the butter over medium heat and stir occasionally. Butter will begin to foam (this is normal). Keep occasionally stirring and stay near the stove at all times. After 5 or so minutes, the butter will begin to appear golden. Keep occasionally mixing. The butter will be "brown butter" after a couple of more minutes when the butter transforms into a toasty brown and you will see little specks begin to form at the bottom of the pan. The butter will smell nutty. WATCH THE BUTTER CAREFULLY as the butter can quickly go from brown to burnt!!!

2.       Let the brown butter cool.

3.       In a separate bowl, combine the flour, baking soda, baking powder and salt. Add the cooled brown butter and whisk until smooth. Add the egg and vanilla and mix thoroughly. The  dough mixture will be very oily to touch.

4.       In a separate bowl, combine the sugars for the sugar coating. Roll a teaspoon or two of dough into a 1 inch ball. Roll the ball in the sugar mixture. Place ball on an ungreased baking sheet. Repeat until all dough is used and make sure that the cookies are at least 1 inch apart.

5.       Bake cookies for 8 minutes at 350 degrees and until the cookies are a light golden color. Allow the cookie to cool on the baking sheet to prevent breakage.

6.      Enjoy!


Note: If you make your cookies larger, you will need to increase cooking time by a few minutes.

#halahbakes