As I sat here, writing my final contribution for 2016, I cannot believe that the year is done and dusted. The holidays are just around the corner and everyone is already in a festive mood.
So now let’s set the scene: The stockings are hung, the tree sparkles bright, and the cinnamon candle’s scent is wafting through the house. You are sitting by the tree holding a Gluhwein (Mulled Wine) in your hands, listening to ‘Last Christmas’ and the kids are playing. Then the smell of freshly baked cookies emerges from the kitchen, and everyone gathers round to enjoy a batch of homemade holiday cookies.
But the real Christmas miracle here is that these sweets are healthier than usual. I do understand it’s totally time to splurge and enjoy a holiday treat (or seven!), so I thought I would make it a bit easier by providing some better-for-you options.
May your holidays be filled with lots of laughter and plenty of good food.
Happy Holidays, Steph x
Email me on Stephanie@naturalnutritiondubai.com or follow me on Instagram @stephanie.pech.
Ingredients:
Makes about 35-45 cookies
½ cup butter, softened
¼ cup coconut oil, at room temperature
¾ cup granulated coconut sugar
2 eggs, at room temperature
2 teaspoons vanilla extract
2 ¼ cups ground almonds
½ cup coconut flour
½ teaspoon baking soda
Pinch fine grain salt
Directions:
In a large bowl mix the butter, coconut oil, and sugar. Beat until fluffy, about 5 minutes.
Add eggs, one at a time, and vanilla extract and mix until incorporated. In a separate bowl whisk the almond flour, coconut flour, baking soda, and salt. Add dry ingredients to the wet ingredients, one cup at a time, mixing well after each addition until a dough forms. Form the dough into a ball and wrap in plastic wrap. Refrigerate at least 30 minutes, or better overnight.
Heat oven to 350°F (175°C). Line 2 baking trays with parchment paper and set aside. Roll the dough on a flat surface sprinkled with coconut flour until about ¼-inch thick. Working quickly, cut cookies with cookies cutters and place on the lined baking trays. Bake for 14-15 minutes, until lightly golden. Let cool on the baking sheet for 2 minutes before transferring - with the help of a spatula - to a cooling rack. Allow to cool fully before decorating. Store in an airtight container up to two weeks.