Indian-inspired, flavorful vegan chickpea curry. You can make a full supper using the “pot-in-pot” approach to cook the rice inside without scrubbing the kitchen.
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Additional Time: | 15 mins |
| Total Time: | 1 hr |
| Servings: | 24 |
| Yield: | 2 dozen cookies |
Ingredients
- 1 cup pine nuts
- 1 cup white sugar
- 11 tablespoons unsalted butter, at room temperature
- 3 large eggs
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder, or as needed
- 4 cups crushed corn flakes
- 1 tablespoon confectioners’ sugar, or as needed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper.
- Heat a skillet over medium heat. Cook and stir pine nuts in the hot skillet until toasted and fragrant, about 5 minutes.
- Beat white sugar and butter together in a large bowl using an electric mixer until smooth and creamy. Beat eggs, 1 at a time, into creamed butter mixture, beating well after each addition. Whisk flour and baking powder in a separate bowl; stir into creamed butter mixture until dough is just mixed. Fold pine nuts into dough.
- Spread corn flakes into a shallow baking dish. Form dough into balls, about 1 tablespoon per cookie; roll each in the corn flakes, pressing gently to coat. Arrange cookies, 1-inch apart, on the prepared baking sheets.
- Bake in the preheated oven until golden brown, about 23 minutes. Cool cookies on the baking sheets and dust with confectioners’ sugar.
Nutrition Facts
| Calories | 186 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 37 mg |
| Dietary Fiber | 1 g |
| Protein | 4 g |
| Saturated Fat | 4 g |
| Sodium | 64 mg |
| Sugars | 9 g |
| Fat | 9 g |
| Unsaturated Fat | 0 g |
Reviews
Ok. A bit overdone at the 23 mins. Start checking after 15 or so.
Followed directions, except only baked for 16 minutes. That was perfect. Next time, I’ll add about 1/2 tsp. of vanilla. But overall this was great.
The only criticism I have is that they’re a little dry inside cooked at 23 minutes. In the future, I would start checking for doneness at 20 minutes (oven temps do vary). This is a fairly expensive cookie with 1 cup of pine nuts, so just be cautious, and don’t overcook. I really like the crispy crushed corn flake exterior, and you definitely can taste the richness of the pine nuts. Also, this is not a super sweet cookie which appeals to me. I followed the recipe to the letter, ended up with 36 (not 24) cookies using a 1 Tbsp cookie scoop, and only needed 3 cups of crushed corn flakes. Very nice, just a little overcooked, but that’s easily corrected. Would make again!