Happy almost Christmas day, my friends! I can happily say that I’m finally done with the rest of the exams of the year (they’re coming back on early january but let’s talk pretty stuff and forget about exams, deal?) so that calls for celebration.
And, if you read often, you will know that by “celebration” I mean “cookies”. Lots of cookies, TONS of them. Awh yeah – that’s the way I’d like to leave this world: buried under a mile high mountain of cookies of all kinds.
Too bad it’s homework I’m snowed under instead.
Let’s not complain though. Homework might be “sucky” (and yes, by “sucky” I mean things you should not say on the internet so let’s pretend I do mean “sucky” because we all know mum reads my blog) but luckily cookies and warm beverages exist to counteract its “sucky-ness”.
(((Not sure if that’s a word. Actually not sure where this post is going to. All I want is cookies)))
*Proceeds to spend the next seven minutes singing the “all I want for Christmas is you” using “you” instead of “cookies”*
I think we all know by now that I have the concentration span of a 80-year-old fish oh waIT IS THAT A COOKIE but I will try my best not to deviate too much from this post and actually tell you about cookies.
These cookies. OHMYGOSH GUYS I CANNOT BREATH. Never in my life could I have imagined them to turn out this delicious. They’re warmly spiced with tones of cinnamon, ginger, nutmeg and vanilla, and the addition of cacao powder makes them even more delicious, if possible. They’re sweetened with both brown sugar and molasses, which give them a sweet, caramelesque flavour that will make you want to reach for yet another cookie, even if you’ve already eaten seven.
I wish I couldn’t say “been there, done that”, but c’mon we all know me.
And bonus points these are actually healthy and vegan too. Let’s face it, these cookies are what a version of Jon Snow in cookie form would be. In other words, “sweet perfection from heavenly heaven of all heavens”.
Plussssssssss if you’re a novice baker and cookies intimidate you (hey we’ve alllll been there), these are super easy to work with. The dough is super elastic, not-difficult to handle and you don’t even need to chill it prior to baking.
I think we have a winner. Can I get a drumroll please?
But what can make a cookie even better, I ask? “NOTHING”, you scream. I nod. “You’re on my team, mate” I mutter.
THOUGH HOT CHOCOLATE MY FRIENDS, LET’S NOT FORGET ABOUT THAT.
*Another drum roll* Or should I call them “dumb rolls” instead because I tell you I don’t know where this post is going to.
Back to hot chocolate – LET’S FOCUS.
This drink is what warm velvety chocolate dreams are made of. Fo’ real. So sweet, smooth and rich you’ll truly forget that it’s also good for you!
I mean, Christmas is certainly the time to indulge on not-so-healthy for you stuff without a guilt BUUUUT I’m always up for healthy treats which doesn’t taste like it.
Like, I can overdose on this delicious Estonian Kringle as well.
One last piece of advice before I leave, folks. Curl up with an ugly sweater, fuzzy socks, your favourite blanket, a cup of warm almond milk chocolate and a couple of these cookies – there’s no better way to do winter I tell you that!
If you need me you know where you’ll find me!
- 200 grams strong white flour
- 200 grams wholewheat flour
- 180 grams brown sugar
- 35 grams cacao powder
- 2 flax eggs
- 110 grams extra virgin olive oil
- 90 grams molasses
- 1 tbsp. pure vanilla extract
- 1 tbsp. ground ginger
- 1 tbsp. cinnamon
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1/4 tsp. baking powder
- 1/4 tsp. salt
- 1 + 1/4 cup powdered sugar
- 2-3 tbsp. mylk of choice (I went for coconut milk)
- optional vegan food coloring
- 25 grams cacao powder
- 180 grams brown sugar
- 15 grams cornstarch
- 500 grams almond milk
- 2 tbsp. vanilla extract
- 70 grams dark chocolate
- whipped coconut cream, optional
- Cream the flax eggs, olive oil molasses and sugar.
- Add in both flours, salt, baking powder, cacao powder and spices and whisk until a dough is formed.
- Roll out dough into a rectangle.
- You don't want it to be too thick, but it doesn't have to be too thin either. If you cannot transfer your gingerbread men to the baking tray, it's too thin.
- Don't worry, you can start over as much as you need to. This dough can handle it all. Just try to find what it works best for you!
- Cut out the cookies with a gingerbread men cookie cuter and transfer to a baking tray lined with baking paper.
- Bake at 200ºC for 12-15 minutes.
- Let them cool before frosting them!
- For the hot chocolate, whisk cornstarch, cacao powder and brown sugar in a saucepan. Add in milk and vanilla extract and whisk again to combine.
- Bring mixture to a boil - don't stop stirring so it doesn't burn!
- Lower the heat and keep stirring for 2-3 minutes more until it thickens.
- Add in chopped chocolate and whisk until melted.
- Chocolate should be smooth and glossy by now. Remove pan from heat.
- Top with optional coconut whipped cream if desired!
- You can buy vegan food coloring online, but spirulina (for green/blue), beet juice (for red) and turmeric (for yellow) work in a pinch. Just be careful not to overdo it and you'll be fine!
- If you don't care to make flax vegan eggs, normal eggs work well too!
Merry Christmas to you all! May you have a lovely holiday filled with happiness and lots of good food!