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. To make them vegan, simply exchange the butter for coconut oil.
Is time flying by or what? We just had Thanksgiving and now we are days away from Christmas. Thanksgiving was awesome! We celebrated at our long-time friend’s house with a small group of great people! Now, I’m in the process of making Christmas gifts including these tasty cookies. I have noticed that a lot of my friends have started to make food items in lieu of purchasing gifts. I love the idea of getting away from all the consumerism that normally goes on this time of year.
The ingredient list may be long but I have not found a simple gluten-free flour substitute that works for all baked goods. I prefer to create a specific blend according to the flavor and texture that I am trying to achieve. I also try to avoid xanthan gum, which is found in most of the store-bought blends. You can try substituting all but the almond flour with a gluten-free flour blend if you have a brand that you prefer. Although, I can’t be sure how they will turn out.
The tapioca gives these cookies an airy texture with a slightly crispy crust.
The millet flour gives them their soft texture while the white rice flour has a neutral flavor that adds a little elasticity.
And the almond flour brings moisture and finishes off the overall flavor and texture.
Crumb Cake Cookies - CaliZona
20 Cookies
Ingredients
Crumb Topping
- 1/2 Cup Coconut Sugar – packed
- 1/3 Cup Butter - 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
Wet
- 5 Tablespoons Filtered Water
- 2 Tablespoons Chia Seeds - ground measure after grinding
- 1/2 Cup Butter or Coconut Oil – room temperature
- 3/4 Cup Tablespoons Coconut Sugar – leveled
- 1 Tablespoon Apple Cider Vinegar
- 1 Teaspoon Vanilla Extract
Instructions
Crumb Topping
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Add the walnuts to a food processor and pulse into a fine crumb.
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In a small sauce-pan, melt the butter/coconut oil on medium-low heat.
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While butter/oil is melting, in a medium bowl, mix together the flours, sugar, ground walnuts, cinnamon, cardamom and salt.
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When the butter/oil is melted add it to the flour and toss with a fork until moist clumps form. Set aside.
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Cookies
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Line a baking sheet or 2 with parchment paper.
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In a large bowl, mix together the flours, almond meal, ground chia seeds, baking soda and salt.
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Mix well and set aside.
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Preheat the oven to 350 degrees.
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Add the water to a medium bowl and quickly whisk in the ground chia.
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Continue to whisk until it starts to pull away from the bowl. Set aside.
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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.
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Make sure and scrape the sides and bottom. (Liquid will sometimes stay on the bottom.)
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Add the flour mix and mix well.
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Scoop the batter using a 1 oz. cookie scoop or 2 leveled tablespoons. Flatten to about a half-inch thick.
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Add 1/2 oz. cookie scoop or 1 leveled tablespoon of the crumb topping.
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Gently break apart the crumb topping to cover the flattened cookie and gently press down.
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Repeat.
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Bake for 12 - 13 minutes. *Let cool completely!!
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You will need to bake them in two or three batches depending on the size of your baking sheet.
