I have a delicious cookie recipe for you today. Both without sugar and without eggs. As in every recipe without sugar, I would like to remind something. The phrase “sugar free” doesn’t mean that they don’t contain any sugars. It means the cookies don’t contain refined sugar. In addition to not being completely sugar free, the amount of the calories are not as low as they are thought to be. I don’t want to the a bad person but I have to say, the innocent tiny balls made with plenty of hazelnuts, peanuts, walnuts and dates are likely to contain higher calories than many normal desserts. So be careful while eating sugar free desserts or cookies. The purpose of sugar-free recipes is not to eat more sweet with lower calories, but to ensure that the sugar taken should be taken from healthier sources.
Can I Use Baking Powder Instead Of Baking Soda?
The cookies are prepared with a slightly different way from the standard cookies. What makes the so special is this actually. In the recipe, instead of baking powder we use baking soda. Baking soda is used for its raising effect as well as for its special aroma. So my personal answer to the question “can I use baking powder instead of baking soda? is no.
There is a half-correct half-wrong information about baking soda. If you use baking soda without activating it, it gives bitterness to the recipe and doesn’t raise the recipe. In order to avoid such a problem, it is necessary to activate the baking soda with an acidic substance. This acidic substance is usually lemon juice or vinegar. In this recipe we use honey instead. I am not sure if the acidity increases when the honey heats up, but when the baking soda is activated with honey, the honey is always heated.
The amount of flour you need to use in pastries always changes. Consider how much flour the dough needs, rather than what the recipe says. You may need to use 1 or 5 cups for a recipe that calls for 3 cups. Do not try to bring the amount of flour closer to the amount written in the recipe.
The amount of sugar will also vary according to your taste. Don’t forget to check the amount of sugar before you start to bake.
The answers to other questions that may come out are as follows;
- Yes, you can use nuts or almonds instead of walnuts.
- Yes, you can also use raisins or dried apricots instead of figs.
- Yes, if your figs are hard, it is better to keep them in boiling
- water for a few minutes.
- Yes, you may not use cinnamon.
- No, you don’t have to add anything else instead.
- 125 g butter at room temperature,
- 1/2 cup of honey,
- 1 teaspoon of cinnamon
- 1 teaspoon of baking soda,
- 1/2 cup finely ground walnut,
- 3 soft dried figs,
- 2,5-3 cups of flour.
- Chop the figs finely,
- Take the honey to a saucepan and heat,
- Add the baking soda and stir until you see the bubbles, remove from heat,
- Mix butter, honey and baking soda mixture, walnuts, figs and cinnamon in the mixing bowl,
- Add flour step by step and knead until you reach a soft dough,
- Make tiny balls and place into a baking tray covered with wax paper,
- Bake in a 180 C degrees preheated oven until golden brown.