These Crumb Cake Cookies are a soft and delicious treat. The crumb topping combines subtle flavors of cardamom and cinnamon.  They are also free from refined sugar, egg and gluten.

Crumb Cake Cookies [Vegan, Gluten-Free]

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Serves

20 cookies

Cooking Time

13

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Ingredients

For the Crumb Topping

  • 1/2 Cup Coconut Sugar – packed
  • 1/3 Cup coconut oil - melted
  • 3 Tablespoons Millet Flour
  • 3 Tablespoons White Rice Flour
  • 2 Tablespoons Almond Flour
  • 3/4 Cup Raw Walnuts - ground Can sub almonds
  • 1/4 Teaspoon Cinnamon
  • 1/8 Teaspoon Cardamom
  • 1/4 Teaspoon Sea Salt

Cookie dough- Dry

  • 1 Cup Almond Flour
  • 1/2 Cup Millet Flour -packed and leveled
  • 1/2 Cup White Rice Flour -packed and leveled
  • 1/4 Cup Tapioca Flour -packed and leveled
  • 2 Tablespoons Chia Seeds - ground measure after grinding
  • 1/2 Teaspoon Baking Soda – leveled
  • 1/2 Teaspoons Sea Salt

Cookie Dough - Wet

  • 5 Tablespoons Filtered Water
  • 2 Tablespoons Chia Seeds - ground measure after grinding
  • 1/2 Cup Coconut Oil – room temperature
  • 3/4 Cup Tablespoons Coconut Sugar – leveled
  • 1 Tablespoon Apple Cider Vinegar
  • 1 Teaspoon Vanilla Extract
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Preparation

For the Crumb Topping:

  1. Add the walnuts to a food processor and pulse into a fine crumbs.
  2. In a small sauce-pan, melt the coconut oil on medium-low heat.
  3. While butter/oil is melting, in a medium bowl, mix together the flours, sugar, ground walnuts, cinnamon, cardamom and salt.
  4. When the oil is melted add it to the flour and toss with a fork until moist clumps form.  Set aside.

Cookies

  1. Line a baking sheet or 2 with parchment paper. In a large bowl, mix together the flours, almond meal, ground chia seeds, baking soda and salt. Mix well and set aside.
  2. Preheat the oven to 350 degrees.
  3. Add the water to a medium bowl and quickly whisk in the ground chia. Continue to whisk until it starts to pull away from the bowl.  Set aside.
  4. Using a food processor or mixer, cream the sugar, butter, vanilla extract and apple cider vinegar until fluffy then add the chia egg and mix well. Make sure and scrape the sides and bottom.  (Liquid will sometimes stay on the bottom.) Add the flour mix and mix well.
  5. Scoop the batter using a 1 oz. cookie scoop or 2 leveled tablespoons.  Flatten to about a half-inch thick. Add 1/2 oz. cookie scoop or 1 leveled tablespoon of the crumb topping. Gently break apart the crumb topping to cover the flattened cookie and gently press down.
  6. Repeat.
  7. Bake for 12 - 13 minutes.  *Let cool completely!!
  8. You will need to bake them in two or three batches depending on the size of your baking sheet.
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