Creative Christmas Cookies Recipes With Avocado, Chia Seeds & Peanuts
Crazy-Good Chocolate Chip Cookies
You’ll need (makes approx. 30 cookies):
1 avocado, mashed
1 banana, mashed
1 egg
2 cup flour
1 cup white chocolate chips
¾ cup brown sugar
½ cup butter, softened
1 tsp grated lemon zest
1 tsp baking powder
½ tsp vanilla seeds
¼ tsp salt
Directions:
Preheat oven to 175° C / 350° F.
Whisk butter and sugar in a large bowl until frothy. Add banana, avocado, egg, lemon zest and vanilla seeds and keep stirring. Mix in the flour, baking powder and salt. Lastly, fold in the white chocolate chips with a wooden spoon.
Place rounded teaspoonfuls of the dough 2 inches apart, onto an ungreased, lined cookie sheet.
Bake your cookies for about 10 to 12 minutes, or until slightly browned.
Mindblowingly Easy & Delicious Peanut Pops with Chia Seeds
You’ll need (for 8 – 12 pieces):
1 cup ground oats
1 cup peanuts
½ cup dried dates
⅓ cup chia seeds
1 tsp vanilla seeds
Directions:
Finely chop the dates, then blend them together with the oats, peanuts and vanilla with a blender or food processor. If the mixtures turns out too solid, add a few drops of water. Form little balls and put in a cool place.
When storing in the fridge, it’s best eat your pops within a week. You can also store them in your freezer to enjoy them over a longer period of time 🙂
Heavenly Fluffy Almond Lemon Macarons
You’ll need (for approx. 20 macarons):
2 cup almonds (unpeeled), chopped
½ cup sugar
3 eggs
½ tsp grated lemon zest
a pinch of salt
Directions:
Preheat oven to 175° C / 350° F.
Mix the almonds, sugar, salt and lemon zest. Whip egg whites into foam, then fold under the dry ingredients.
Drop mixture by rounded teaspoonfuls, 2 inches apart, onto lined cookie sheets.
Bake for 15 to 20 minutes, or until the macaroons are dry and slightly golden brown.
Sweet Apricot Squares with Ginger
You’ll need (makes about 30 squares):
230g flour
150g butter, softened
120g dried apricots
100g chocolate fondant
70g candied ginger
50g sugar
50g almond sticks
150g apricot jam
a pinch of salt
Directions:
Preheat oven to 175° C / 350° F.
For the batter, mix butter, salt and sugar until frothy. Add the flour and mix until smooth. Spread the batter on a lined baking sheet, then press down with your hands to evenly distribute the mixture. Store in a cool place for at least 1 hour.
Cut apricots and ginger into tiny cubes. Mix with almond sticks and jam, then spread the mixture onto the cooled bottom layer.
Place the sheet into the oven and bake at 200° C / 390° F for 15 to 20 minutes.
After baking, let cool a bit then cut into squares or bars with a sharp knife. You can dip the corners into (previously melted) chocolate fondant or decorate the squares with sweet patterns by dripping warm fondant over the sheet before cutting.
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