Ingredients for 16 cookies:
- 2 tbsp ground flax seeds
- 70g applesauce
- 60g Coconut blossom sugar
- 1/2 tsp vanilla powder or non-alcoholic vanilla extract
- 60g melted coconut oil
- 120g gluten free oat flour (or ground, gluten-free oat flakes)
- 70g brown rice flour
- 3 tbsp Tapioca starch
For the filling:
- 100 g raw Walnuts
- 60g Raisins
- 40g Coconut blossom sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon Carob powder
- 2 tbsp water
Preparation:
To make the cookie dough, mix the ground linseed, applesauce, coconut blossom sugar, vanilla and coconut oil in a bowl. Whisk until the dough is nice and even.
Mix the oat flour, brown rice flour and tapioca flour in another bowl. Now add the wet ingredients to the dry and stir until a uniform, soft dough is formed. Divide the dough in half and shape into disks. Wrap in plastic wrap or parchment paper and place in the refrigerator for 30 minutes.
Put all the ingredients for the filling in a food processor and mix until a uniform, crumbly mixture is formed.
Preheat the oven to 180 degrees. Line a baking sheet with parchment paper.
Take a disk of dough out of the refrigerator. Roll out the dough between two sheets of parchment paper into a circle about 1/8 inch thick. Spread half of the filling in an even layer over the dough.
Using a pizza cutter or sharp knife, cut the dough into eight equal wedges. Roll up each piece, starting with the wide edge and ending with the tip. If the dough becomes very soft, put it back in the freezer for a few minutes.
Place the cookies on the prepared baking sheet and repeat the process with the remaining dough – you should end up with 16 rugelach.
Bake the cookies for 14–18 minutes, until lightly browned. They will firm up as they cool. Allow the cookies to cool briefly on the baking sheet, then transfer to a wire rack and allow to cool completely. It is best to store them in an airtight container at room temperature until needed.
Enjoy them!
Photos: Maarja Urb
English 
Deutsch 
Italiano 
Français 
Español 
Nederlands