Vietnamese · Dessert
Mung Bean Shortbread Cookies
A protein-forward reinvention of Vietnamese mung bean shortbread (bánh đậu xanh-style shortbread), swapping butter for coconut oil and cottage cheese, and boosting the mung-bean-style gram flour base with whey isolate and coconut flour for fibre, while keeping the sandy, lightly sweet bite the original is loved for.
$1
12 minsPrep
15 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
169Calories
12.4gProtein
6.8gFat
20.2gCarbs
2.2gSugar
3.2gFiber
385mgSodium
2mgChol
4.3gSat Fat
204mgPotassium
70mgCalcium
1.2mgIron
0.1mcgVitamin B12
0mgVitamin C
0gPolyol
6gAllulose
0gAlcohol
Goes well with
Belgian Blonde Ale
local
Vietnamese Iced Coffee
international
vegetarian
gluten-free
sweet-spot
Instructions
1
Preheat oven to 160°C (320°F) and line a small baking sheet with parchment.
2
In a bowl, whisk together the gram flour, oat flour, coconut flour, whey protein isolate, baking powder and salt.
3
In a separate bowl, mash the drained cottage cheese until smooth, then beat in the melted coconut oil, allulose, egg white and vanilla extract until combined.
4
Fold the wet mixture into the dry ingredients and mix to a soft, slightly sticky dough; if too wet, rest 5 minutes to let the flours absorb.
5
Divide the dough into 2 equal portions (about 29g each), roll into balls and flatten gently into 5cm rounds directly on the lined tray.
6
Press a few toasted sesame seeds onto the top of each round.
7
Bake for 14-16 minutes until the edges are just firm and lightly golden; the centres will still feel soft but will firm up on cooling.
8
Cool on the tray for 5 minutes, then transfer to a wire rack to cool completely before serving.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 0.8 oz22g sifted chickpea gram flour
- 0.5 oz14g oat flour
- 0.7 oz20g well drained, mashed smooth cottage cheese lowfat
- 0.5 oz14g vanilla or unflavoured whey protein isolate
- 0.2 oz6g coconut flour
- 0.4 oz12g allulose
- 0.3 oz8g melted coconut oil
- 1/21/2 egg whites, lightly beaten (15g)
- 0.1 oz2g baking powder
- 0 oz1g salt
- 0.1 oz1.5g vanilla extract
- 0.1 oz3g toasted, for topping sesame seeds
