Holiday cookies

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Hey, Gorgeous! ❤️

Today I offer you extremely easy holiday recipe for Christmas. The aroma of orange and lemon peels is so fresh and warm! It combines amazing with a cup of aromatic tea (with orange peel is my favorite lately). These cookies are suitable for both sunny and snowy days. Whatever the day is, they will make you dream, smile and fill you with freshness.

The cookies are crispy on the outside and soft on the inside.

I chose to sweeten with molasses because it is extremely rich in calcium, and its taste combines well with orange and sesame tahini (also high in calcium). The whole mixture contains approximately 1800 mg of calcium!

Products
1 small lemon (mine was 76 g whole)
1 small orange (mine was 130 g whole)
1 tsp baking soda
150 g water
2 tbsp. liquid vanilla
70 g sesame tahini, if you prefer more buttery texture, you can put double 🙂
150 g molasses (for sweet lovers 200-250 g of molasses)
50 g raisins
100 g dried apricots, chopped
170 g coconut flour
170 g einkorn flour (or other)

Optional flavors according to the season
1 tsp cinnamon
2 tbsp. grated ginger
Soaked in alcohol raisins and apricots


Method
Put everything, except the flour, in a blender (or in a food processor with an S-shaped knife). Grate the lemon and the orange peel and add to the mixture, then peel them and remove the white core and add them to the mixture (without the peel and white core). Blend everything to a homogeneous mixture. Pour into a bowl and add the coconut and einkorn flour. You will obtain a sticky dough, which is difficult to shape with cookie molds. This is why I made small balls.

The dough needs more flour, but I’m not a fan of that. If you still want nice cookie shapes add 10 g coconut and 10 g einkorn flour until it stops sticking. Also grease the surface with olive oil before rolling the dough. If you are going to add more flour, please consider to add and more molasses to make the dough pleasantly sweet. The dough won’t inflate, so roll it out as thick as you want the cookies to be.

Baking
Bake in a preheated oven at 170 degrees, 20 minutes for small balls or 25 minutes for larger cookies.
From the mixture I made I obtained 65 balls and 5 cookie shapes.


Nutritional values for the whole mixture according to cronometer.com
If you keep track of how many kcal you eat, take out the whole dough and, for example, if it turns out to be 1100 g, divide it into 10 parts of 110 g, so you will know that each part is 250 kcal 🙂
You can shape each piece into a large cookie. Or cut each part with different shapes, so you will know that the shapes of one type are 250 kcal.

Kcal 2530
Carbohydrates 420 g
Fiber 88 g
Fat 65 g
Protein 71 g

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