It’s always good to have a recipe for simple cookies at hand. Super simple cookies like these (vegan & sugar-free) Semolina Butter Cookies. I mean – they can’t really compete with those plate-sized chocolate chip cookies you know from the coffee shop, but sometimes the very simple ones are perfect and all you need. For example, when you need something that will not upset your stomach. Easy as that ;)
I have to admit that you (probably also) will not win beauty contests with these cookies. But they are great as a snack you can enjoy without regret. I don’t want to talk bad about the cookies, but they are really not the best-looking cookies I ever made. But that’s ok. Besides snacking them whenever you feel like, they are also great to make (no-bake) cheesecakes, for example. If a cheesecake recipe asks for Graham crackers, biscuits, or something similar for the base of the cheesecake you can use these semolina butter cookies here. Even if they are a bit older already. No Problemo ;P
The cookies freeze well btw. – so whenever you feel like having a cookie you can just grab one from the freezer, let it defrost for a few minutes and then enjoy it. Also works great with my sugar-free Chocolate Chip Cookies if you prefer that type of cookies ;)
When making these cookies you might notice that the dough is pretty dry – but that is ok. If you have problems shaping the cookies you can add a little bit of water to solve the problem. If you add more fat, for example, something that would also help with the texture, the cookies would spread more when baked. In case you like flatter cookies you could do that as well ;)
BTW – I use semolina made out of spelt for this recipe. If you have semolina at home you probably have regular semolina in your cabinet. You can use that as well here – no problem. I use the spelt semolina because I wanted to stay in the same »grain family« along with the spelt flour I used ;) But that’s actually not necessary if you got only the regular semolina at hand.
In case you got an open bag of semolina after making these cookies and don’t know what to do with it, except for making something like porridge… you could also try these delicious recipes. There so much more you can do with that type of ingredient.
INGREDIENTS / ZUTATEN
(16 cookies)
3.5 oz. (100g) (vegan) margarine, softened
1/2 cup (100g) xylitol* (or sugar)
1/2 tsp. vanilla extract
3.5 oz. (100g) spelt flour
3.5 oz. (100g) spelt semolina* (fine)
1 tsp. baking powder
1 tsp. lemon zest
1 pinch of salt
(16 Cookies)
100g weiche Margarine (vegan)
100g Xylit* (oder Zucker)
1/2 TL Vanille Extrakt
100g Dinkelmehl (Type 630)
100g Dinkelgrieß* (fein)
1 TL Backpulver
1 TL Zitronenschale
1 Prise Salz
DIRECTIONS / ZUBEREITUNG
1. Preheat the oven to 325°F (160°C). Line a baking sheet with baking parchment and set aside.
2. Add the margarine and xylitol (or sugar) to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Mix the flour with semolina, baking powder, lemon zest, and salt and add to the large bowl – mix to combine. The texture will be quite crumbly, but that is ok. Shape/press the dough into 16 small balls, flatten them lightly and place with some space in between on the prepared baking sheet. Bake the cookies for about 16-18 minutes or until slightly browned around the edges and light brown spots all over the surface. Take out of the oven and let cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Store in an airtight container for up to a week.
Note: The dough is quite dry – which is ok. If you absolutely can’t shape balls add a bit of water to the dough. That should help.
1. Den Ofen auf 160°C (325°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen und zur Seite stellen.
2. Margarine und Xylit (oder Zucker, wenn es nicht zuckerfrei sein muss) in eine große Schüssel geben und hell und luftig aufschlagen. Vanille Extrakt zugeben und unterrühren. Mehl mit Grieß, Backpulver, Zitronenschale und Salz vermischen und in die große Schüssel geben – alles gut vermengen. Die Konsistenz wird ziemlich krümelig sein, aber das ist in Ordnung. Den Teig zu 16 kleinen Kugeln formen, diese ganz leicht flachdrücken und mit etwas Abstand auf das vorbereitete Backblech setzen. Die Cookies etwa 16-18 Minuten backen – sie sollten an den Rändern leicht Farbe bekommen haben und auf der Oberfläche mit kleinen, leicht dunklen Flecken übersät sein. Aus dem Ofen nehmen und kurz auf dem Backblech abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. In einem luftdichten Behälter können die Cookies ohne Probleme bis zu einer Woche aufbewahrt werden.
Tipp: Der Teig ist recht trocken – sollten sich absolut keine Kugeln formen lassen, einfach noch etwas Wasser zum Teig dazugeben.
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Here is a version of the recipe you can print easily.
Print
Semolina Butter Cookies (sugar-free & vegan)
- Prep Time: 00:10
- Cook Time: 00:16
- Total Time: 00:30
- Yield: 16 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegan
Description
Delicious cookies you can nibble on all day if you need a sweet snack – simple Semolina Butter Cookies without added sugar and dairy products.
Ingredients
3.5 oz. (100g) (vegan) margarine, softened
1/2 cup (100g) xylitol* (or sugar)
1/2 tsp. vanilla extract
3.5 oz. (100g) spelt flour
3.5 oz. (100g) spelt semolina* (fine)
1 tsp. baking powder
1 tsp. lemon zest
1 pinch of salt
Instructions
1. Preheat the oven to 325°F (160°C). Line a baking sheet with baking parchment and set aside.
2. Add the margarine and xylitol (or sugar) to a large bowl and mix until light and fluffy. Add the vanilla extract and mix in. Mix the flour with semolina, baking powder, lemon zest, and salt and add to the large bowl – mix to combine. The texture will be quite crumbly, but that is ok. Shape/press the dough into 16 small balls, flatten them lightly and place with some space in between on the prepared baking sheet. Bake the cookies for about 16-18 minutes or until slightly browned around the edges and light brown spots all over the surface. Take out of the oven and let cool down for a moment on the baking sheet, then transfer to a wire rack and let cool down completely. Store in an airtight container for up to a week.
Notes
The dough is quite dry – which is ok. If you absolutely can’t shape balls add a bit of water to the dough. That should help.
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