Happy Saturday everyone,
The 25th of December is around the corner and I’ve already started to bake festive cookies for my third Australian Christmas.
Christmas for me is not just lights, gifts, decorations and big meals, … it’s also a bite of some crunchy spicy cookies, a sip of eggnog or chai latte and a bit of Italian panettone or pandoro.
Today I tried to make these chocolate chai gingerbread cookies, sugar-free, butter-free and guilt free!
After every bite these cookies takes you to the next level with their soft and moist texture. The gentle spicy kick will project you to the festive German Christmas markets.
I want to share with you my Christmas recipe, and I am sure you will love it too.
- 80g coconut oil
- 60g extra virgin olive oil
- ½ cup coconut nectar
- 2 cups whole grain flour, sifted
- ½ cup coconut flour
- 1 tsp baking soda, sifted
- 2 tsp ground fresh ginger
- ¼ tsp clove, powder
- ¼ tsp nutmeg, powder
- 1 tsp cinnamon, powder
- 50g extra dark chocolate, chopped
- 2 tbsp chai lose leaves, grounded
- ¼ cup chai tea
- Preheat oven to 160°C (325°F).
- Place the coconut oil, olive oil and coconut nectar in the bowl and beat for 5 minutes, until pale and creamy.
- In the mean time make some concentrated chai tea with hot water and some chai in tea bags or loose leaves. Leave it until it gets lukewarm.
- Add the flours, chai lose leaves, chai concentrate, baking soda and all the spices and beat until the mixture just comes together to form a smooth dough. Fold through the chocolate.
- Roll tablespoons of the mixture into balls and place on large lightly greased baking trays lined with non-stick baking paper.
- Flatten slightly and bake for 10–12 minutes or until golden.
- Allow to cool slightly before transferring to wire racks to cool completely.