Category Archives: Cookies
- ¼ cup all-natural 100% peanut butter, I used Sanitarium
- 1 tbsp maple syrup
- ½ cup organic low fat coconut cream, (plus extra)
- 3 tbsp (extra) virgin coconut oil, melted
- ½ tsp sea salt flakes
- 2 tbsp coconut sugar
- ½ cup coconut flour
- ½ cup quinoa flakes
- 25g dark chocolate, chopped finely
- In a large bowl mix together wet ingredients: peanut butter, maple syrup, coconut cream and coconut oil.
- Add sea salt flakes and coconut sugar and mix to combine.
- Now add dry ingredients: coconut flour, quinoa flakes and chopped chocolate.
- Mix all together to form a dough. Add a little coconut cream if the mixture is too dry to form into balls.
- Scoop ⅛ cup of dough and split that in half. Form balls and place on a serving plate.Serve with a glass of (your choice of) milk.
- Preheat oven to 200C (180C fan-forced, 400F, gas mark 6)
- Flatten previously prepared dough balls slightly and place on a baking paper lined tray.
- Bake in the preheated oven for 8 minutes or until the cookies are starting to turn golden.
- Remove from oven and cool on a wire rack.
- Store Cookie Dough and Biscuits separately in an airtight container in the pantry
Recipe found at Martyna | Wholesome Cook
Krumkake is one of the original traditional 7 Christmas cookies to be served for Christmas each year in Norway.
They are baked in a special decorative two-sided iron griddle, similar to a waffle iron. While hot, the 13–20 cm krumkake are rolled into small cones around a wooden or plastic cone form. Krumkake can be eaten plain or filled with whipped cream (often Cloudberry Cream) or other fillings.
If you are allergic to chicken eggs, you can use egg-replacer or try duck eggs. I have tried that with success several times.
- 6 eggs (or equivalent of Egg-replacer)
- 250 grams of sugar (2 cups)
- 250 grams of melted butter
- 250 grams of all purpose flour
- 125 grams of potaoflour (1 cup)
- 1 teaspoon of ground cardamom
- 3 dl heavy cream / Whipping cream / milk or water (water makes the cookies extra crunchy)
- 2 teaspoons of vanillasugar
Whip egg and sugar until light yellow and fluffy
Add melted butter (cooled down), cream / milk or water.
Use 1 tablespoon dough in the middle of the iron griddle and cook until golden.
Immediately roll onto a Krumkake-roller and form before cooling down.
Proper Norwegian Gingerbreadmen
This dough yields about 100 cookies
- 400 grams of sugar
- ¾ dl dark syrup
- 1 ½ dl water
- 1 teaspoon ground ginger
- 1 teaspoon ground lemon or grapefruit peel
- 1 teaspoon ground cinnamon
- 1 teaspoon ground clove
- 1-2 tablespoons of cognac
- 250 grams of margarine (butter)
- 1 kg all purpose flour
- 10 grams baking soda
- 1 teaspoon baking powder
Bring to boil: sugar, syrup, water and margarine in a casserole.
Blend the spices in Cognac, add the mixture to the sugars and cool down.
Add the dry ingredients (All purpose flour, baking powder and baking soda), mix thoroughly and cool dough till next day.
Let it rest in room temperature for 2-3 hours before working it as it is easier to work when tempered.
Roll the dough thin (0,2-0,25 cm on a rough estimate) with a Rolling pin. Use cutting molds to carve cookies.
Cook in oven on a baking paper covered pan on 180C for about 5-10 minutes. Cool down.
Now its time to Decorate.
I made a Pepperkakehus:
To get proper windows use Gelatine plates
Then we decorated a bunch of cookies in traditional christmas style (hearts in pink etc.)
However, in these 50 shades of Grey times, I made a few kinky cookies that I wrapped up for my boyfriend for Christmas.
I had so much fun making these after I saw some pictures on google some years ago.
These lovely chocolate chip cookies are crispy and very tasty.
They are made with Sweetened Condensed milk which works as an egg replacer in this recipe.
Yields: 30 cookies
Preparation Time: 20 minutes
Cooks: 15-20 minutes (depending on your oven – Mine were done after 17 minutes)
1 Cup Butter (Softened to room temperature)
1/2 Cup Granulated Sugar
1/2 Cup Sweetened Condensed Milk (1 Can)
1/2 Teaspoon Vanilla Extract
2 Cups All Purpose Flour
1/4 Cup Cocoa Powder
1 Teaspoon Baking Powder
1.5 Cups Semi-Sweet Chocolate Chips/Chunks (I Used White Chocolate Chips)
Optional Nuts (I Used Chopped Walnuts For 1 Batch)
- Preheat the oven to 180C (350F) for 15 minutes.
- Grease baking sheets or line it with parchment paper.
- Beat the butter and sugar together in a large bowl until pale and creamy (for 5 minutes).
- In a separate bowl, sift the flour, cocoa and baking powder and combine well.
- Pour in the condensed milk, vanilla extract and beat to combine.
- Stir dry ingredients into the butter mixture, then add the chocolate chips and nuts (if using).
- Combine it well using a spatula. Don’t beat it.
- Take a tablespoonful of dough, roll it and flatten it using your fingers.
- Grease the tablespoon, so that the dough will fall off easily.
- Bake it for 15-18 minutes, or until golden brown. (The color check can be done if using all purpose flour only. Mine were done at 17 minutes).
- Let the cookies cool for 5 minutes in the baking sheet itself. Don’t try to remove it. It may look unbaked but it will become hard on the baking sheet itself.
- After 5-10 minutes, using a spatula transfer the cookies to a wire rack to cool completely.
- If you are using a dark (black) color non stick baking sheet, reduce the baking time by 1 or 2 minutes, so that the bottom does not get burnt.
- The cookies were crispy, not chewy. So if you want a chewy chocolate chip cookie, I think decreasing the quantity of butter or increasing the all purpose flour would be helpful.
The original recipe was found at www.egglesscooking.com