The most important common feature of gluten-free and vegan cookies and biscuit recipes, apart from being gluten-free and vegan, is that they are soft. While this is a great feature for soft cookie lovers, it is not so for those who like their cookie crumbling in the mouth.
I prepared this recipe specially for those who want their biscuits to be crispy, gluten-free, sugar-free and vegan. Those biscuits make it feel like a normal homemade biscuit recipe while eating. No matter how successful these types of recipes are, they give a sense of deficiency, difference while eating, somehow they say hey you know I am healthy right? This is due to the crunchy consistency of the biscuit and the normal amount of sugar that dried mulberry gives.
Dried Mulberry as a Sweetener
I used dried white mulberry as a sweetener in the recipe. I don’t know if it’s sold this way, but it’s pretty easy to prepare. Just process the dried mulberries in a food processor finely.
Another ingredient, avocado, must be ripe and soft enough to be mashed. Avocado is a fatty fruit and this feature makes it unique. Therefore, there is no alternative for avocado in this recipe.
Since the cookie dough has a delicate consistency that can easily become impossible to shape, I suggest you not only not look for an alternative to avocados but also to other ingredients. If you have the idea of a change in your mind, you can try it on your own without asking me.
I am always in favor of not taking risks with such delicate recipes. Mistakes can always be made in the kitchen, this is acceptable, but I don’t find it right to take risky steps. No recipe has enough urgency to pose a life or death issue. If you miss an ingredient, you can delay trying the recipe until the day you buy that ingredient.
Enjoy the recipe…
- 1/4 avocado (40 g)
- 1/4 cup of tahini,
- 2 tablespoons of olive oil,
- 1/2 cup of ground white dried mulberry,
- 3/4 cup rice flour,
- 1/2 teaspoon baking powder,
- 1/2 teaspoon of cinnamon,
- 2-3 tablespoons of water.
- Mash the avocado with a fork until smooth,
- Add tahini, olive oil and cinnamon and mix,
- Add ground dried mulberry and baking powder and mix,
- Start kneading by adding the rice flour little by little,
- Finally, add enough water to bring the dough to a formable consistency and gather it together,
- Place the dough between two pieces of wax paper, roll out the thickness you desire and cut with cookie molds,
- Arrange on a wax paper lined baking tray and bake in a preheated oven at 170 C degrees until the edges are slightly browned.