This year, Chatelaine magazine launched a Holiday Cookie Exchange with a few foodie-obsessed friends like me. I shared a recipe for my Chocolate Chip Tahini Cookies which is a joyous-reader fave! Have you made it? And the Chatelaine kitchen team sent me a recipe to try these "Fruit Thins" from their holiday cookie collection.
Of course in joyous style, I made a few modifications to make it friendly for the joyous community — YOU! The main ingredients I changed were instead of white flour I used spelt flour, instead of sugar I used to maple syrup, instead of butter (I’m not against butter I just wanted to make it as friendly for all dietary choices as possible) I used coconut oil. I also added some more spices like ground ginger and ground cinnamon. In fact, we could easily call these Spicy Fruit and Nut thins.
I also halved the recipe because it makes 40 cookies and I don’t know what I would do with that many cookies between Walker and Vienna and I — eek. It would be dangerous really! However, the recipe I have included below does make 40 cookies. If you want to make about 20 cookies instead, just divide every ingredient in half. It also makes it a bit easier when you get to the part where you slice the near-frozen batter because you don’t have to cut it crosswise.
These cookies really remind me of skinny biscotti. In fact, you could even bake them a little longer to make them even more like a biscotti-texture if you like!
I have to admit, I was really unsure how these were gonna turn out because I changed ingredients and also changed up the method a bit. They turned out AMAZING and will definitely be on my holiday cookie recipe list for years to come.
Just make sure no matter what, you use high-quality ingredients. I went to my local health food store and bought these organic hazelnuts, pistachios and sulphite-free cranberries (notice they’re not bright red). Shopping in bulk for these type of ingredients is a cheaper way to buy organic. Note: hazelnuts are pretty damn expensive, so feel free to swap with raw almonds instead :).
Be sure to scroll all the way down for 5 more cookie recipes!
Holiday Cookie: Fruit and Nut Thins
- 1 3/4 cup spelt or kamut flour
- 1 tsp baking soda
- 1 tsp ground cardamom
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- pinch of fine sea salt
- 1/3 cup water
- 3/4 cup maple syrup (There is more sugar in the original recipe - so you could add more if you like)
- 1/2 cup melted coconut oil
- 1/2 cup shelled pistachios, coarsely chopped
- 1/2 cup roasted hazelnuts, coarsely chopped (original recipe says to peel them but I didn't -- I was being lazy)
- 1/3 cup unsulfured dried cranberries
- Optional: 1/2 cup orange peel (You could just use a cheese grater to get the zest from the orange)
- Preheat oven to 350F.
- Line an 8 × 4-in. loaf pan with plastic wrap.
- In a large bowl, combine flour, baking soda, spices and fine sea salt.
- In a separate bowl, combine water, maple syrup, melted coconut oil, nuts and cranberries.
- Add the wet ingredients to the dry and mix until just combined.
- Place into the loaf pan you lined with a large piece of plastic wrap. Press the mixture down and make sure it's covered by the wrap. Freeze batter for 2 hours.
- After 2 hours, remove batter from the freezer. If you did NOT half the recipe, then you'll have to cut the batter into half crosswise (I know.. that sounds confusing, but you'll know what I mean once you make it). And then slice each cookie about 1/3 of an inch thick.
- Line a cookie sheet with parchment paper and place cookies on sheet.
- Bake for 12-15 minutes until golden brown.
Makes 40 cookies. As per my notes above, I divided every single ingredient into half because 40 cookies would just be asking for trouble in my home, ha! Dividing some ingredients in half like the flour was a super odd measurement so I just ballparked it and it turned out perfect, so don't stress about it being 100% accurate.
By the way, taste the batter to make sure it's sweet enough to your likely. I significantly reduced the amount of sugar.
Gluten-Free Raspberry Jam Cookies
- 1/4 cup coconut oil, melted
- 1/4 cup maple syrup
- 1/4 cup applesauce
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/3 cup ground almonds (otherwise known as "almond flour or meal")
- 1/3 cup coconut flour, sifted
- 1/3 cup tapioca flour (otherwise known as "tapioca starch")
- 1/2 cup raspberry jam (I used Crofter's Organic Raspberry Jam)
- Preheat your oven to 350 degrees F.
- Preferably in an electric mixer like a KitchenAid combine the oil, maple syrup, applesauce, egg, and vanilla. Then add the tapioca flour, almond flour, and coconut flour. Mix again.
- Roll into little balls and place on a greased cookie sheet or parchment paper.
- Use your fingers to create an indentation and fill it with raspberry jam. Bake for about 12-15 minutes on convection oven or 20 minutes with regular oven setting.
Gluten-Free Chocolate Chip Quinoa Cookies
- 1 cup cooked quinoa
- 1 cup uncooked quinoa flakes (or quinoa flour)
- 1 cup unsweetened unsulfured shredded coconut
- 4 large bananas, mashed
- 1/4 - 1/2 cup coconut sugar
- 1/2 cup dark organic unsweetened chocolate chips*
- 1.5 tbsp organic raw cacao
- 1 tsp pure vanilla extract
- Preheat oven to 375F.
- In a large mixing bowl, mash bananas with a fork and add vanilla and coconut sugar.
- Add cooked quinoa, quinoa flakes, shredded coconut and raw cacao. Mix well until combined.
- Stir in chocolate chips.
- Line a baking sheet with parchment paper and drop batter onto cookie sheet.
- Bake for 20 minutes. Remove from oven and let cool.
*1/2 cup dry quinoa makes a little over a cup of cooked
*Make sure you read the ingredients of the chocolate chips to make sure they are gluten-free and vegan
(Makes 24 cookies)
Good Day Breakfast Cookies
- 1 cup buckwheat flour
- 3/4 cup almond flour (or grind whole almonds in food processor)
- 1/4 cup chia seeds*
- 1/4 cup goji berries or dried cranberries (soak in boiling water for 10 minutes to plump them up, discard water)
- 1/2 cup shredded coconut
- 2 tbsp ground cinnamon
- 1 cup rolled oats
- 1/2 cup sunflower seeds
- 2 eggs, whisked (egg-free option see below)*
- 3/4 cup melted coconut oil
- 1/4 - 1/3 dark cup maple syrup
- 2 tbsp (30 mL) blackstrap molasses
- 1 tsp (5 mL) pure vanilla extract
- 1/2 cup dark chocolate chips (optional, but highly recommended)
- Preheat oven to 350F (180C). Grease a baking sheet with coconut oil or line with parchment paper.
- Combine all the dry ingredients in a large bowl. Combine all the wet ingredients in a large bowl. Pour the wet into the dry and stir until well combined but do not over stir.
- Place by large spoonfuls onto the baking sheet and bake for 12-14 minutes.
- Recipe Tip: If you have trouble digesting oats or you are looking for a change, you can make this with 1 cup (250 mL) of quinoa flakes instead of oats.
*Egg-free option :
To the 1/4 cup chia seeds measurement, add 1/2 cup water.
In a small bowl, combine chia seeds and water. Let sit for a few minutes to become gelatinous. If it's too thick, add a few more tablespoons of water. Add this mixture to the large bowl with wet mixture. These chia seeds are NOT in addition to what the recipe calls for above.
Chocolate Breakfast Bark
- 1/3 cup coconut oil (measured when solid but soft)
- 3/4 cup raw cacao powder
- 1/4 cup maple syrup
- 1/4 cup hemp hearts
- 3 tbsp goji berries
- 3 tbsp pumpkin seeds
- In a small saucepan over low heat, melt coconut oil. Slowly stir in cacao powder and maple syrup. When fully combined, remove from heat. Line a cookie sheet with parchment paper. Pour chocolate bark mixture on to parchment paper.
- Sprinkle with hemp hearts, goji berries and pumpkin seeds. Freeze for a few hours. Break into pieces and enjoy!