These crescent shaped cookies are fun to make and heavenly to eat! With a sweet and nutty filling encased in delicious cookie dough, you will likely find these in high demand by friends and family you share them with. They are a great choice for children’s lunchboxes or a weekend treat.
To make the cookie dough, combine the ground flaxseeds, applesauce, coconut sugar, vanilla, and coconut oil in a bowl. Whisk until uniform.
In another bowl, whisk together the oat flour, brown rice flour, and tapioca flour. Add the wet ingredients to the dry and stir until you get a uniform soft dough. Divide the dough into two and flatten into discs. Wrap in plastic wrap of parchment paper and refrigerate for 30 minutes.
Combine all the filling ingredients in a food processor and blend until you get an even, crumbly mixture.
Preheat oven to 350F/180C. Line a baking sheet with parchment paper.
Remove one disc of dough from the refrigerator. Roll it out between two sheets of parchment paper into a circle about 1/8-inch thick. Spread half of the filling over the dough in an even layer.
Cut the dough into eight equal wedges using a pizza cutter or a sharp knife. Roll each of the pieces up, starting from the wide edge and ending with the point. If the dough gets very soft then place it in the freezer for a few minutes.
Transfer cookies to the prepared baking sheet and repeat with remaining dough—you should end up with 16 rugelachs.
Bake the cookies for 14-18 minutes, until very lightly browned. They will firm up as they cool. Cool the cookies briefly on the baking sheet, then transfer to a wire rack to cool completely. Best kept in an airtight container at room temperature until needed.
Makes 16 cookies
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Categories: Baking, Desserts, Cookies, International
This item posted: 01-Jul-2022
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