In a small mixing bowl, using whisk to sift all dry ingredients together. Set-aside.

In a medium mixing bowl, combine all wet ingredients until smooth.

Add the dry mixture from Step 1 to the wet mixture from Step 2. Fold the mixture over until well combined.

Rest the dough in the refrigerator at least 30 min in a plastic wrap covered bowl. This lets the flavours infuse and concentrate together; also, the dough consistency to be more even.

Meanwhile, mix together all ingredients to make coating mixture.

Place a rack in middle of oven, and preheat oven to 350 ℉ (180 ℃)

Place parchment paper or spray non-stick cooking oil on a baking sheet. For dome shape, use a round-bottom spoon. Scoop out the dough* and lightly packed to level the surface; then place it on the prepared baking sheet (it will not expand during baking). *1 tbsp (approx. 16-20 g) makes 20-25 cookies.

Tip: Gently press the edge of the dough to take it out smoothly from the spoon.

After preparing all dough, dip in the coating mixture and gently hold the surface to stick together. Dip twice.

Bake 12 to 15 min at 350 ℉ (180 ℃). Adjust bake time based on your oven.

Cool on the baking sheet about 2 min. Transfer to wire racks; cool completely.

Flavourful crumble cookies with a hint of sweetness.