Simple Gluten Free Kitchen

Sweet ‘n’ Savory Vegan Cumin Cookies in Air fryer

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My Sweet n Savory Cumin Cookies are one of my proudest gluten-free blog recipes. These cookies are inspired by the Surti Makhania / Jeera butter biscuit, a popular teatime snack sold in most bakeries in India. First posted in 2012, it was at that time, the only gluten-free and vegan Makhania biscuits that I could find on the internet. Over the years, I’ve tweaked it a little, so that now I have the absolute best sweet and savory cumin cookie recipe made in the Air fryer.  It is a creative and utterly delicious moment for me. You can watch the recipe in action in this video on my YouTube channel.

 

 

These teatime snack cookies are the ones that I make all year round for my loved ones because everyone adores them – from kids to adults. I created this recipe when my daughter was visiting her cousin (my niece) in Saskatoon during her summer vacation. I asked my niece if she wanted anything in particular from Vancouver. She said to send her, ‘Food’ especially Indian sweets which she misses a lot. I was surprised that there were no proper Indian sweet shops in Saskatoon when here we have far too many. I sent her one checked bag of home-cooked food (the flight was only 2 hours) that she could easily freeze, along with some store-bought sweets. She was overjoyed to see everything and was not expecting so much food.

Although my niece is not gluten-free or vegan, her sister-in-law who was living with her is vegan. I thought to send something for her, too. So, I created the vegan version of my gluten-free recipe. You would love to know that these cookies are completely refined sugar free, packed with protein and will not disrupt your sugar level as a normal cookie would.

 

 

The texture of these cookies is exactly what you want in any good Makhania biscuit- light and tender that crumbles in your mouth. My recipe provides the perfect balance of sweet and savory with a lovely cumin flavor. The cookies are easy to make, require no chilling, and bake up beautifully in Air fryer. You can just make a small batch of cookies in the air fryer when you are craving one. They are quite wonderful to nibble with your evening tea.

Tips & Substitutions

For best results, it is best to measure the flour and butter in grams as suggested in the recipe.

  • Flour – I use a combination of 1-1 Gf baking flour and the store-bought almond flour, not almond meal. Almond meal is coarser and darker in color. It makes dry, gritty cookies, so I don’t recommend this option. If you cannot find 1-1 gf baking flour where you live you can use homemade Gf all-purpose flour (rice flour, tapioca starch, and potato starch) instead and add 2 tbsp sorghum flour in the recipe.
  • Maple syrup – I have not tested this recipe with any other liquid sweetener but I’m positive you can use agave, brown rice, or date syrup. My previous recipe was made with sugar, and I used water to bind the dough.
  • Butter – Thaw out butter for at least 20-30 minutes depending on how cold or warm your kitchen is. Remember, that vegan butter softens quickly. I use Earth Balance unsalted sticks, as they make for easier to measure, and I can find them at our local store. If you are using some other plant-based butter, be sure to use it from a block, not from a spread. Those who read my previous recipe should know that it was made with refined coconut oil as it has coconut flour.
  • Leaveners – Baking powder and baking soda are the commonly used leavening agents in cookies to produce a lighter texture. In addition to that, I also used apple cider vinegar for added tenderness. Cider vinegar is mild fruity vinegar made from apples. It works well in cookie dough without any vinegary flavor. It is always my first choice in baking, but you can use lemon juice or any light-colored vinegar of your choice.
  • Cumin seeds – Cumin is one of the most widely used spices in savory foods but it can be used in sweet preparations, as well. Its warm smoky flavor pairs well with cloves and cinnamon. Cumin has a strong flavor if it is your first time using in cookies, use less. It resemble caraway seeds and can be easily replaced in this cookie recipe.
  • Air Fry: You air fry the cookies directly in the Air fryer basket. No need to grease or use parchment paper. I have used the Philips air fryer to make these cookies. However, any air fryer will work fine, basket style or tray style. These delightful cookies can be made in the oven if you don’t have an air fryer. Follow the steps in the recipe to make it in the oven.

 

 

Storage

Sweet n Savory Cumin cookies can be stored at room temperature, in a seal able container or Ziploc bag. They will remain fresh for up to 2 weeks. I have never tried freezing as they are quick and easy to make.

Give this recipe a try and if you like what you see, leave a comment in the comment box down below.  Follow me on Instagram, Facebook, Twitter,  Pinterest, and YouTube, and don’t forget to tag me with the hashtag #simpleglutenfreekitchen if you create this recipe.

 

 

Print
Sweet ‘n’ Savory Vegan Cumin Cookies in Airfryer

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 24 bite size cookies

Light and tender teatime cookies with a perfect balance of sweet and savory and lovely cumin flavor.

Ingredients

  • 1 cup (140 g) Gf 1-1 baking flour
  • 1 cup (96 g) almond flour
  • 1/2 cup (113.4 g) vegan butter (I'm using earth balance unsalted sticks)
  • 3/4 tsp baking powder
  • 1/4 tsp baking soda
  • 1 tsp cider vinegar
  • 3 tbsp maple syrup
  • 1 1/4 tsp cumin seeds
  • 1/2 tsp salt

Instructions

  1. Start by mixing the softened butter, maple syrup, and apple cider vinegar together in a mixing bowl.
  2. Sift flour, salt, baking soda, and baking powder on top. Mix gently using spatula and then with hand until just combined.
  3. Using your hands, roll out small balls of cookie dough and flatten them a little.
  4. Place 7- 8 of them into the air fryer basket. Cover the remaining flattened dough balls with plastic wrap. No need to refrigerate if you are making with oil or vegan butter.
  5. Air Fry for 15 minutes at 325 degrees F.
  6. Once done open the basket and check the cookies, they should be golden brown and slightly stuck in the basket.
  7. Scrape from the bottom with the edge of a spoon (check my video how I do it).
  8. Transfer each cookie with a spoon onto a cooling rack to let them cool down completely.
  9. Make the next batch. Since the Air fryer is hot the next batch will require 14 minutes to air fry the cookies.
    10. If you don't have an air fryer these can be made in oven.
  10. Preheat the oven to 350°F
  11. Line a cookie sheet with parchment paper
  12. Bake cookies until golden brown.
https://www.simpleglutenfreekitchen.com/2023/07/sweet-n-savory-vegan-cumin-cookies.html

 

I’m bringing these adorable cookies to Angie’s Linky Party, Fiesta Friday, and LouLou Girls Fabulous party.

You might also like:

Linzer Cookies | Jam Filled Cookies
Tri Colored Vanilla Cupcakes-Gluten Free
Indulgent Chocolate Raspberry Brownies

Reader Interactions

Comments

  4. i have got to make these for my mom next time she visits chicago! zeera biscuits are her favorite! she would love these with her tea… thanks for sharing this recipe!

    Reply

  5. I can imagine my mum looking for these cookies plate while I’m trying to look innocent my friend 😀
    They look utterly beautiful, light and delicious!

    Cheers
    Choc Chip Uru

    Reply

  6. You’re such a good aunt ! 😀 …. These look like a great tea time nibbles ! I have yet to bake savory cookies 😛 I’m sure by the look of that it must be yummy !

    Reply

  7. Wow, I like the idea of cumin, I mean a spicy flavour into cookies. I may add some grated/desiccated coconut inside because I don’t we have coconut flour here. Lovely to look and must have been great in taste for a bite.

    Reply

  10. It’s nice to have a vegan cookie recipe and this sounds perfect. I wish I have a baker auntie who bake me cookies! Or more like I should be a good auntie who can bake haha (so far no niece or nephew yet – time to practice!).

    Reply

  18. I haven’t experimented much with these flours but they sound interesting and I’m sure have a delicious biscuit flavor. I need to try these. I agree you are very lucky to have such nice friends.

    Reply

  19. Such creative, savory, gluten free vegan cookies! I certainly would love to make this and know that everyone will be able to enjoy it. Love the addition of the cumin for a little “kick”.

    Reply

  21. Can you just please adopt me as your niece. I mean who will not like such loving and caring aunts who not only care about us but also the guests we have. You are a truly wonderful person and loved connecting with you.
    Love Ash.

    Reply

  22. I’m really digging these cookies! I’m pretty new to gluten free baking , so Im not sure how to sub out we flour or ap flour in recipes just yet. This seems like a great start. Thanks.

    Reply

  25. Vegan and AF – wow
    I visited you via FIESTA FRIDAY #493
    My entries this week = 24+25. If you have not joined us at SSPS yet, come and share your posts with us and you can be our next featured post.
    We’re open Monday through Saturday every week.
    You will find the linkup information (1) In the Top bar under Blogging: Weekly Senior Salon Pit Stop OR 2nd image In the sidebar.
    We hope to meet you there virtually.

    Reply

  28. Very interesting recipe using cumin seeds in a cookie. My husband love cumin seeds but not sure what he would think of it in a sweet. I’ll have to give these a try.

    Reply

  29. This batch of cookies is great to start baking cookies in air fryer since I have never tried to make any sweets in there. Also, cumin seems to be great addition; never tried it also! Thank you for this lovely post Balvider!

    Reply

  30. Hello!
    Thank you for the recipe. I used Bobs Red Mill All Purpose GF flour instead of 1:! and added 1 tbsp of powered sugar and 1 tsp of black pepper and reduced the quantity of butter to 100 gms. They came out really well.

    Reply

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