Recipe Recap: Christmas Cookies!

‘Tis the season to eat, drink and be jolly! Many of us, including myself, are not pro-bakers in the kitchen so when it comes to holiday treats, I look for simplicity (sort of), flavour and a whole lot of Christmas spirit in recipes. Here are my top Christmas cookie finds including my own recipe (inspired by a few, combined into one!)…

Ginger-Chia Christmas Cookies

Ingredients (Makes approx 20-22 depending on how big your cookie cutters are)

• 1 cup of buckwheat flour
• 1/2 cup of oats
• 1/2 cup of almond meal
• 1 tbsp chia seeds, 2 tbsp of water
• 2 tbsp vegetable oil
• 1/4 cup of light coconut milk (any milk of choice)
• 2 tbsp Stevia
• 1 tsp baking powder
• Pinch of nutmeg 
• Pinch of salt
• Spices: 1 tbsp ginger, 1 tsp cinnamon, 1 tsp vanilla extract

1. In a small bowl, add the chia seeds and water, whisking lightly before placing it in the fridge for about 10 minutes.
2. In another bowl, add dry ingredients: sifted flour, almond meal, oats, stevia,  baking powder, spices: ginger, cinnamon, nutmeg and salt. 
3. For the wet: add oil, milk, chia mix and vanilla and mix until smooth. 
4. Add the wet mix to the dry ingredients and blend well. Use your hands to bring the mix into a dough. You may need a little extra milk depending on how dry/wet your dough is. Continue kneading until it comes together then form it into a disc and wrap it in cling-foil. 
5. Place in the fridge for at least 1 hour.
6. Preheat oven to 170C.
7. Roll the dough with a rolling pin in between 2 sheets of baking paper until smooth and flat.
8. Cut the dough using your choice of cookie cutters. After using the first batch of dough, you can keep re-rolling the remaining dough to make more cookies. 
9. Carefully place the cookies on a baking tray lined with baking paper. 
10. Bake for approx 15 minutes (or until golden brown) but cooking time depends on your oven.
11. Once done, let them cool down before eating. Optional: add cinnamon or icing sugar. 

Chewy Molasses Spelt Cookies with Candied Ginger by Oh She Glows

Ingredients (Makes 1 dozen)

• 1/2 tablespoon ground flax mixed with 2 tablespoons water
• 1/4 cup vegan butter
• 1/4 cup natural cane sugar
• 2 tablespoons blackstrap molasses
• 2 tablespoons pure maple syrup
• 1/2 teaspoon pure vanilla extract
• 1 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine grain sea salt
• 1/4 teaspoon ground cloves
• 1 & 1/4 cups light spelt flour
• 1/4 cup diced candied ginger (optional)
  
• 2-3 tablespoons sugar, for rolling (optional)

Ingredients (makes approx. 36 cookies):

• 1/2 cup unsalted grass fed butter, softened (you can also try ghee, coconut oil or shortening)
• 1/4 cup raw honey or maple syrup
• 2 cups blanched almond flour
• 5 tablespoons arrowroot starch, plus more for rolling out
• 1/4 teaspoon salt
• 1 tablespoon very finely minced fresh rosemary
• 3-4 ounces dark chocolate (85%)

1. Put the softened butter and honey into a bowl of an electric mixer fitted with a paddle, and gradually work it into a soft paste. This could also be done by hand.
2. Sift the almond flour and arrowroot starch into the creamed butter and honey mixture. Gently mix again on low, until a crumbly, soft dough forms. Fold in the finely minced rosemary. Using your hands, knead the dough together to form a ball, then flatten into a disc and place between two sheets of parchment paper or in plastic wrap and place into the fridge. Chill until the dough is more firm, at least 30 minutes, up to 2 days.
3. Preheat the oven to 325ºF and line a baking sheet with parchment paper. Place the disc of dough between two sheets of parchment paper lightly sprinkled with arrowroot starch sprinkling a little on top of the dough,as well. Using a rolling pin, roll the dough out to around 1/4-inch thick. Lightly dust the cookie cutter you plan to use (I used a 2-inch fluted circle) with a little arrowroot starch as well. Remove the top parchment paper and begin cutting out the cookies. You could also cut them into bars.
4. Carefully transfer the cookies to the parchment lined baking sheet, about 1 to 1 1/2-inches apart. I find using a metal spatula dusted with a little arrowroots, to transfer, to be easiest. Reroll dough scraps to 1/4-inch thickness and cut out additional cookies. You may need a couple baking sheets. Bake for 12-15 minutes until ever so slightly golden brown. Watch them carefully so they don’t brown too much.
5. Allow the cookies to cool slightly on the pan, before transferring to a cooling rack to cool completely.
6. Once cooled, melt your chocolate using the double boiler method (a bowl over a pan with simmering water) or in small increments in the microwave. Stir vigorously until the chocolate is smooth and slightly cooled; stirring makes it glossier.
7. Dip half of each cookie into the melted chocolate and transfer to parchment or wax paper to cool. Once cooled, store in air-tight container or bag in the fridge.

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