STELLA'S VEGAN SEMOLINA COOKIES
This is a cookie I modified to vegan, as I love Moroccan and Algerian semolina cookies called "Ghoribia". These cookies are delicious, and no one will know they are vegan unless you say so!
Provided by zfanatiqueculinaire
Categories Dessert
Time 20m
Yield 24 Cookies, 12 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees. Combine flours, baking powder, salt, and allspice in a bowl and mix well. In a separate bowl, place oil, sugar, water and extracts and mix well. Slowly sift dry mixture into the wet mixture. Do not overmix. Roll quarter size balls out of mixture and place on parchment paper/baking pan. Once lined up properly, you can push a nut or topping of your choice into the cookie ball. This helps to flatten the ball a bit as well as add flavor and eye candy. Bake for 10 minutes at 350 and allow to rest for 5 minutes before putting them on a cool plate.
Nutrition Facts : Calories 245, Fat 9.4, SaturatedFat 1.4, Sodium 165, Carbohydrate 37.3, Fiber 1, Sugar 17.7, Protein 3.2
HEALTHY VEGAN COOKIES
This is a recipe based on one I found in "Vive Le Vegan". These cookies are spectacular and extremely good for you.
Provided by Angela0322
Categories Drop Cookies
Time 29m
Yield 10-12 cookies, 10-12 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 350 degrees.
- Mix all of the dry ingredients, except the flax meal, in one bowl.
- Mix the flax meal, with the maple syrup and milk.
- Add the rest of the wet ingredients to wet mixture.
- Combine wet and dry mixtures, mix well.
- Form balls from dough and place on greased cookie sheet.
- Bake for 13-14 min, then let cool.
Nutrition Facts : Calories 170, Fat 10.2, SaturatedFat 1.1, Sodium 254.4, Carbohydrate 17.7, Fiber 2.3, Sugar 7.4, Protein 3.8
LEMON SEMOLINA COOKIES
Make and share this Lemon semolina cookies recipe from Food.com.
Provided by Poppy
Categories Dessert
Time 40m
Yield 30 serving(s)
Number Of Ingredients 9
Steps:
- Using a grater, grate lemon peels, removing only the yellow part.
- Place the grated peel in a mixing bowl.
- Squeeze the lemon juice and set aside in a small bowl.
- Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat together at medium speed until creamy.
- Add the egg, ½ cup lemon juice and grated rind and beat until incorporated.
- Reserve any extra lemon juice for another use.
- Decrease speed to slow and add the semolina and then the flour, beating until just incorporated.
- Turn the dough onto a marble or wooden work surface and divide it into 2 balls.
- Wrap in plastic wrap and place in the refrigerator to chill for 1 hour.
- When chilled, remove from the refrigerator and roll each ball into a log 2-inches in diameter.
- Preheat oven to 325°F.
- Working on a marble or wooden surface, unwrap the dough log and cut into rounds about ½-inch thick.
- Sprinkle each round with a little sugar and lightly flatten the rounds with a rolling pin.
- Place the rounds on an unbuttered cookie sheet and chill in the refrigerator until firm, about 10 minutes.
- Bake the cookies on the middle rack of an oven for about 10 minutes, or until the surface starts to crack slightly.
- Remove from the oven and let cool.
- The cookies will harden as they cool.
Nutrition Facts : Calories 191.9, Fat 6.5, SaturatedFat 4, Cholesterol 23.3, Sodium 81.2, Carbohydrate 31.3, Fiber 1.2, Sugar 15, Protein 2.9
SUGEE/SEMOLINA COOKIES
This a very OLD Singaporean/Eurasian (caucasian mixed with asian blood) cookie recipe. I have tweeked it a little to suit my family's taste. Hope you guys enjoy it.
Provided by KitchenManiac
Categories Drop Cookies
Time 30m
Yield 20 Cookies
Number Of Ingredients 8
Steps:
- GREASE baking trays lightly with butter and preheat oven to 180 °C.
- Cream butter, sugar and essence until light.
- Sift in flour.
- Add in semolina and ground almonds to combine well into a dough.
- Pinch off pieces and roll into small balls and place on prepared trays.
- Press with a fork.
- Brush lightly with egg white and press two almond strips in the centre of each pressed out dough.
- Bake in a preheated oven for 13 to 14 minutes or until cookies turn golden.
- Leave on the tray for 1 to 2 minutes.
- Remove onto a wire rock to cool.
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