Dessert for 24
Mung Bean Almond Cookies
Mung bean, rice, and almond flours make tender cookies enriched with butter, coconut oil, and almond extract.
Typical price
$0.30for 4 servings
$0.08 per serving$0.30 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: curiouscuisiniere.com
- 85 minstart to table
- Mediumdifficulty
- 24servings as written
- $typical cost tier
ChineseVegetarianKid-friendlyBudgetDesserts
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Butter$0.40/oz typical | 1.75 oz | $0.71Typical price |
| Total for the servings shown | $1.82 | |
Pantry staples you likely have
FlourSugar and brown sugarCooking spray, shortening, ghee, coconut and sesame oilCornstarch, vanilla, yeast, cocoa
Not included in the cost.
Ingredients
- 180 g mung bean flour
- 80 g rice flour
- 60 g almond flour
- 60 g icing sugar
- 50 g butter
- 50 g coconut oil
- 1/4 tsp almond extract
Steps
- Toast the mung bean flour, rice flour, and almond flour on a baking sheet at 300 F for 10 minutes, then cool for 15 minutes.
- Beat the butter, coconut oil, icing sugar, and almond extract in a bowl until smooth.
- Stir the cooled flours into the butter mixture until a crumbly dough forms.
- Shape the dough into 24 balls and place them on a baking sheet.
- Bake the cookies at 325 F for 18 to 20 minutes, until set and lightly colored.
- Cool the cookies on the baking sheet for 15 minutes.
Swaps
- Butter for Margarine and vegan butterabout $0.15/oz less at typical prices
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