I love the Christmas season! Everything about it... the music, the decorations, the family time and of course, the food! And when I say food, I mean baking. I know I'm cutting it a bit close this year with my holiday cookie recipe, but I couldn't let Christmas fly by without sharing it.
When I was younger, my family and I lived in the Netherlands. This recipe was inspired by one of my favourite dutch holiday cookie recipes - Speculaas. Here is my version made with entirely whole, unprocessed ingredients. If you like gingerbread cookies, you've got to try this one.
- 2 cups spelt flour (I often use 1/2 sprouted, 1/2 light)
- 2 1/2 tsp cinnamon
- 2 1/2 tsp ground ginger
- 1/2 tsp ground cardamom
- 1/2 tsp ground cloves
- 1/4 tsp ground nutmeg
- 1/4 tsp ground white or black pepper
- 1/2 tsp baking soda
- 1/4 tsp sea salt
- 1/2 cup coconut oil, softened (not melted)
- 1 cup coconut sugar
- 1 chia egg (1 tbsp ground chia seeds + 3 tbsp water)
- 1 tbsp water (as needed)
- Chopped or slivered almonds
- In a small bowl, prepare the chia egg by combining 1 tbsp ground chia seeds with 3 tbsp water. Whisk together and let sit while you prepare the cookies. It will form a gel-like consistency.
- In a large bowl, whisk together spelt flour, spices, sea salt, and baking soda.
- In another bowl large bowl, use an electric mixer to beat coconut sugar and coconut oil until texture is uniform. It will look a little grainy but there shouldn't be any lumps of coconut oil left. Add the chia egg and beat again until combined.
- Add the dry ingredients to the wet ingredients a little bit at a time and beat together. When it becomes too thick, switch to mixing with a spatula and knead with your hands. The dough should be firm enough to form into a ball, but not sticking too much or cracking. If you find that the dough is cracking slightly, add 1 tbsp of water and knead until smooth.
- Flatten the ball of dough into a fat disk and put it in the freezer between two pieces of parchment paper.
- While the dough is cooling, preheat your oven to 350 degrees F. Line a large baking sheet with a piece of unbleached parchment paper.
- Clean and prepare your counter top or table for rolling. Sprinkle a bit of spelt flour on your work surface and rolling pin to prevent sticking.
- Remove your dough from the freezer and roll out from the middle of the dough to the outer edges, keeping about the same thickness throughout. You'll want to roll out your dough to about 1/4 inch thick. If you find that your rolling pin is sticking, place a piece of parchment paper on top of the dough and continue rolling.
- Use cookie cutters of your choice and place on the baking sheet. The smaller the cookie cutters, the more cookies you will have. Roll your dough back into a ball and repeat until you've used all your dough.
- Sprinkle cookies with chopped almonds.
- Cook at 350 degrees F for 12-15 minutes.