Are you in the middle of cookie baking fever already as much as I am? Vanilla Kipferl, hazelnut macaroons, Linzer. What’s on your plate at home?
Since a few years now we’ve been making a big Christmas cookie baking day in the family.
For me, it has become just as much a part of Advent as Christmas market visits, the Wichtel evening with my girls or the day when the Christmas decorations are coming out of the boxes.
My dad always avoids this chaos very cleverly. His part is to selflessly eat the Cookies once they are baked and decorated.
Each of us four girls brings about three cookie recipes and the ingredients, which can be found in cookie jars at the end of the day.
Between butter paper, sugar pearls and cookie cutters there is usually a glass of pickle, sauerkraut and a cold beer somewhere around in the kitchen. We have learned a lot over the years. This very special feeling in my stomach, which I always had after such a baking day, stays away.
Besides, Mariah Carey gives her best and the cookies are produced in a good mood in assembly line work.
Most recipes are repeated year after year. There are the famous raisin biscuits of my grandmother, the soft honey biscuits and of course all the classics á la gingerbread, pepper nuts and coconut macaroons.
And then there are always new arrivals. My contribution this year are these delicious chocolate nut cookies. They are year-round cookies, but they also look really good on the Christmas plate.
The special thing about them is that they get by without butter, flour or refined sugar. They are gluten-free, vegan and the “healthier” counterpart to all the other creations. But they don’t stand out at all in terms of taste. On the contrary.
Another plus point: triple chocolate. TRIPLE! Bitter cocoa powder plus chocolate chunks in the dough and fine chocolate on the cookies. Triple chocolate. This melts on the tongue by only reading it…
What I particularly like and need is the hint of sea salt that is sprinkled onto the chocolate at the very end.
These chocolate nut cookies are the current favourites of my babe and have long since been eaten away…
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Servings |
cookies
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- 80 g dark chocolate
- sea salt optional
Ingredients
Topping
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- Melt the coconut oil over a water bath.
- Put rolled oats and almonds in a mixer and slowly switch to the highest setting until a coarse flour is obtained. Add the dates and mix again until the dates are finely chopped.
- Add the remaining ingredients except for the chocolate drops and mix until a homogeneous dough is obtained. Fold in the chocolate with a spatula. Set aside for about 10 minutes.
- During this time preheat the oven to 170°C (340°F) top/bottom heat and line a baking tray with baking paper.
- Use a spoon to cut small piece of dough. Form into a ball and then flatten with your hand (approx. Ø 6cm and 5mm thick). From the dough, approx. 20 cookies are made. Place cookies on the baking tray an bake for approx. 12-15 minutes.
- Allow to cool. Place the chocolate in a heat-resistant container and either put it in the oven, which is still warm but has been switched off, until it has melted. Or melt it over a water bath. Spread the chocolate over the cookies with a spoon. Then sprinkle with a pinch of sea salt (optional).
- Once the chocolate has hardened, place the chocolate nut cookies in an airtight container and store in a cool place. Eat within a week.