It has been pointed out to me that people who come to the recipe post just want to see the recipe – without additional 3 pages about pointless stuff.
I wholeheartledly agree, I also skip the whole articles & jump to the recipe, so it’s exactly how it’s gonna be from now on.
Sure, the post I share before recipe is all about ingredients & why the recipe is awesome & I will keep on doing that. After all, my recipes are all about nutrition, so to share them without sharing the information about ingredients would possibly let your guys with a whole lot of questions.
What I won’t be sharing is a shitload of details nobody wants to read when they just want to make food. These details will, as usual, be available on my Instagram, so you do want to follow me there – it’s been said I’m quite funny. 😀
Now, back to the recipe.
It’s the moooooooooost wonderful time of the year!
And honestly, it’s passing by way to quickly, I’m already worried it’s gonna be over TOO SOON.
But I’ll damn sure do my best to share a couple of holiday recipes with you guys, to have you covered for the healthiest Christmas EVER.
Because I love you!
What so special about these cookies?
- super easy
- whole grain
- not too sweet
- cut out – do we really need anything more?!
First thing we’re gonna need is flour; whole grain spelt flour. Sure, it’d work with whole grain wheat flour as well, but I prefer using spelt because of it’s superior nutrition profile. It contains lots of fiber, as well as B vitamins, iron, magnesium, phosphorus & copper. Basically, everything you want yourself & your family to consume – especially at this time of the year, when we tend to eat heavier, but not really nutrient dense foods.
Next ingredient is the holy grail of delicious – butter. Now, although butter is often seen as bad due to it’s saturated fat content, there are two ways in which this is an unhealthy opinion; a) we don’t want to judge food as good or bad, that’s what got us in the dieting trouble in the first place & doesn’t promote a healthy relationship with food, and b) science is slowly finding evidence that butter is not as bad as it seems. Aside from having around 70% saturated fatty acids from its fat content, butter also has around 25% monounsaturated fatty acids.
However, butter is not only about fats; it contains vitamins A, D, E, B12 & K.
When purchasing butter, make sure you get organic, grass fed butter – that’s how you make sure to get the most out of it.
Egg is gonna provide us with tons of best quality protein, folate, vitamin D & B12 – both of which are extremely important. B12 can be found only in animal products, so eggs are my favorite source – and we need it to prevent anemia & to keep our blood cells and nerves healthy. Folate is crucial for DNA + RNA production & blood cell production. Eggs also contain vitamin A, pantothenic acid, vitamin B2, phosphorus, selenium, Vitamin E, K & B6, zinc. Powerhouses! I mean, it’s no wonder – after all, think of everything that’s required to make a baby chicken out of it!
Ground almonds are gonna serve as a lovely touch to our cookies, and to provide us with some healthy fats, vitamin E, as well as calcium, magnesium, potassium … Almonds are absolutely amazing – I truly hope they’re regular on your table!
As a sweetener, you can either use coconut sugar or dark muscovado sugar – I find them both to be delicious. Both of them provide some nutritional value, but you can use any sugar you want.
WHY YOU SHOULD EAT IT:
- Whole grain spelt flour: rich in fiber, iron, phosphorus, copper, magnesium. Contains essential amino acids & healthy fatty acids.
- Butter: vitamins A, D, E, K, B12
- Eggs: vitamin A, folate, pantothenic acid, vitamin B2, B12, phosphorus, selenium, Vitamin E, D, K & B6, zinc & the best protein
- Almonds: healthy fats, vitamin E, folate, calcium, magnesium, potassium, manganese & phosphorus
- Cinnamon: antioxidants, manganese, calcium, iron, several more vitamins + minerals & fiber
WHOLE GRAIN CUT-OUT COOKIES
Healthy Christmas cookies
- 2 cups (250g) whole grain spelt flour
- 1/2 cup (100g) coconut oil cold, high quality
- 1/4 cup (50g) dark muscovado sugar or coconut sugar
- 2/3 cups (80g) almonds ground
- 1 tsp baking powder
- 1 tsp cinnamon
- 1/2 tsp vanilla extract
- 1 egg
- plant milk, if needed cold
In a bowl, add all the ingredients & combine them using a handmixer, as much as possible. Finish the dough by kneading.
If it’s too dry, add a bit of a cold plant milk of your choice.
Wrap the dough airtight & leave it in the fridge for at least an hour (you can also leave it over night).
Preheat the oven to 350°F/180°C
Dust the working surface with flour (you can add a bit of ground almonds, for additional taste kick), roll the dough out to 1/2′ thickness.
Fun time; cut them out with cookie cutters.
You know the drill; re-roll the rest of the dough to cut out more cookies until you’re out of the dough.
Bake for ca. 12 minutes, till they’re lighty brown – don’t overbake them 🙂
They will be squishy when freshly out of the oven – carefully not to break them (I use cake server), take them out & let them cool down.
You can either leave them as they are, or you can melt some dark chocolate over them to make them even better.
Both cookies & the dough are freezer friendly.
For dough, just take it out a night before & let it thaw in the fridge.
For cookies, I thaw them by putting them in the oven at 120°F/50°C till they’re ready.