Christmas is right around the corner and perhaps you are doing some Christmas baking?I like to make healthier versions of well known recipes so I can eat all year around!
Today I have a take on a typical Norwegian Christmas cookie called “Havreflarn”. A thin, crispy oatmeal cookie. It is traditionally loaded with white sugar and butter so here is my healthier take on this Christmas sweet…
Quinoa cookies (yields 10-15 cookies)
Quinoa flakes are a fiber- and protein-rich ingredient and can easily replace oats. I also like to bake with coconut sugar and healthy extra virgin coconut oil. These cookies provide healthy fats, protein and are a more blood sugar friendly due to the quinoa and coconut sugar.
- 100 grams quinoa flakes
- 50 grams extra virgin coconut oil
- 1 tb. baking soda
- Pinch of salt
- 80 grams coconut sugar
- 1 egg or 1 flax egg
How to: Melt the coconut butter and mix with the quinoa flakes. Mix the other ingredients in another bowl until well mixed and light textured. Add with the flaks. Mix well. Use a tablespoon and make cookie portions and bake on parchment paper and baking tray. Bake at 200 C for 6- 8 min until golden. Let cool on a rack and keep in a airtight container.