Healthy Quinoa Christmas Cookies

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…

quinoaflarn redigert

Healthy Christmas cookies…

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.


Get Your Espresso On! Healthy, Vegan Espresso Cookies.

Today I am going to share with you one of the recipes that I developed for my plant based cooking exam. I recieved top scores for these so you can rest assure they taste great!

There are a few steps but they are so fun to make and look great. They may remind you more of a french looking macaron or a whoopie pie. To save time, you can skip making your own chocolate and simply melt some high quality chocolate for dipping. But here is the full recipe for your holiday cooking…

Espresso cookies:

1 cup whole grain spelt flour
3 tbs. unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup coconut sugar
1 tbs. finely ground coffee/ espresso
2 espresso flax eggs ( 2 tbs. ground flaxseeds and ½ cup brewed espresso)
1 teaspoon pure vanilla extract
1/2 cup extra virgin coconut oil (room temperature, but not melted)

Garnish:

Lemon chocolate dip
1/ 2 cup pistachios (toasted)

How to:

Sift all the dry ingredients including the ground coffee into a bowl and mix together. Combine the ground flaxseeds with the brewed espresso and vanilla extract to make the flax eggs. Let sit for about 5 min until it thickens. Add and mix into the dry ingredients. When combined, work the coconut oil into the mixture until dissolved.

Place the cookie dough on a baking tray lined with parchment paper and using your hand or a rolling pin flatten the dough until it is about 0,5 cm thick. Bake for 5 min. at 180 degrees.

When baked use small cookie cutters to make the cookie sandwiches and let cool on a rack.

When cool dip half of the cookie in melted chocolate and sprinkle finely chopped pistachios. Leave to set in a cool place.

Espresso cashew cream

½ cup soaked cashews
1 tbs. water
1 tbs. espresso
½ ts. vanilla extract
1 ½ tbs. maple syrup
Pinch of salt

How to:

Soak the cashews overnight in a bowl of water. Blend the cashews in a blender or food processor with the water, adding more if needed. It should have the consistency of whipped cream. When smooth add the rest of the ingredients. Add more honey if desired.

Raw lemon Chocolate

1 cup melted cocao butter
3 tbs cocoa powder
3 tbs honey
1 tbs lemonjuice
1 tbs lemon zest

How to: Combine all the ingredients and mix well. Set aside.

Assembly: Take two cookies and fill one of them with the cashew cream using a piping bag, making sure to not overfill the cookie. Make a sandwich of the two pieces.

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