December 1! Wow! How time flies! I actually started my healthy vegan Christmas baking last week already. My first batch of cookies turned out that nice that I decided to share the results and the recipes with you. I hope you enjoy!
How do you do in general around Christmas time when it comes to eating healthy? I am eating a whole food plant based diet at all times and I never really eat refined sugars, nor white flour. However, this does not mean that I eat like super healthy all the times. These cookies here are certainly much healthier than anything you will find in a supermarket and probably healthier than most homemade ones as well. However, one recipe does contain coconut oil (something I usually try to avoid), and both recipes contain sweetener, healthier than sugar for sure, but still not like a perfect “whole food”.
Almond and cinnamon cookies
These ones are my favorites. I love cookies with tons of spices and these ones have! They are crispy and taste like a mix of almond cookie and gingerbread.
Here is what you need for a batch of around 35:
1 Tbs ground chia seeds
2 Tbs water
1 cup whole grain spelt flour
1/2 cup grounded almonds
1/2 cup birch sugar (you can also use coconut sugar or your dry sweetener of choice)
1 ts cinnamon or 4 drops of cinnamon oil
3 ts gingerbread spice mix
1/2 ts salt
3 tbs coconut oil (warm)
3 tbs maple syrup
Start by blending the ground chia seeds with the water and let it sit for some five minutes. Then mix together all ingredients.
Let the dough sit for 2 hours in the fridge.
Preheat your oven to 180°C.
You are now ready for cut your cookies! I made a lot of stars and hearts this year, and also a few animals because my little one found that really cute (and I do too).
When ready place your cookies in the oven and bake for 10-12 minutes. Be careful about the time, cookies get too dark soooo easily!
Feel free to decorate 🙂
A few words about the ingredients you choose for your cookies. Especially when it comes to spices it is not really worth saving money. The difference in taste is just amazing! It is SO worth to invest in some good organic spices and spice mixes to get the full potential out of your baking.
I usually use the spices and spice blends from Sonnentor. So far no other brand could convince me to the point Sonnentor could. They do not use any plastics in their packaging (it is all cellulose), they have a great general philosophy, a great working atmosphere (from what I heard), and their products are, of course, all organic, and as far as possible from the region.
In case you are eager to experiment, you can try aroma essential oils instead of ground spices. I got to know aroma essential oils this fall and I love to use them. For these cookies, I used a cinnamon oil instead of ground cinnamon. I also love to add tonka oil to my banana smoothie, orange essential to orange cookies, and so on.
Some companies that sell regular essential oils do also sell aroma essential oils that can be used for cooking. I got mine from TAOASIS
And a few words about sweeteners… I like to use birch sugar for baking. Birch sugar can be used exactly as refined sugar which makes it easy to turn unhealthy recipes a little healthier. What I like about birch sugar is that it is actually super healthy for your teeth (it is often used in toothpaste and I also make my homemade toothpaste with it) and it does not do crazy things to your blood sugar.
I get my birch sugar from Birkengold, a small company that I got to know on a trade fair a couple of weeks ago. I got curios about them because of their dental care powder which I love and use ever since I got to know the brand. They have birch sugar, birch powdered sugar, birch sugar chocolate (my cookies here are covered in that, actually), and many other great products in their shop.
Besides birch sugar, I sometimes use coconut sugar, maple syrup, and even honey (organic honey harvested from my uncle who has a couple of bees) to sweeten.
Jam filled cookies
Here is what you need for a batch of around 30 doubled cookies:
2 1/2 cups whole grain spelt flour
3/4 cup ground almonds
1 cup powdered birch sugar
5 tbs almond milk
Algae based margarine replacement or 200g margarine
skin of one organic lemon
A dash of vanilla (or 2 drops vanilla essential aroma oil)
A dash of cinnamon (or oil)
Jam for the filling
Most cookies need fat. So either, you can use coconut oil (but I am not sure how much you will need when using it in this recipe) or you can use margarine (which I do not really recommend because of trans fatty acids) or you can use a replacement. I like to use an algae based replacement which is actually super healthy and works great in recipes where it is said to use margarine. I get mine from PureRaw and am very happy with it.
About the jam; I like to use jam without refined sugar that is just 100% fruit or that is sweetened with a little bit of apple juice or agave nectar. You can also make your own jam. Birkengold offers a birch based jam sugar that I cannot wait to try.
Blend together all ingredients and let the dough sit for one hour.
Preheat your oven to 180°C
Ready to cut your cookies! Make a hole in every second cookie so that you can double them later.
Bake for around 8 minutes.
Let sit to cool and then add your jam and place your cookies on top of each other. You can add a little bit of powdered birch sugar to your final cookies 🙂
That’s it for today! I hope you enjoyed these two easy recipes!? What are your favorite christmas cookie recipes by the way? I would love to know!
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