cookies Archives - Use Your Noodles

Chewy Almond Butter Cookies

December 5, 2019

These most delicious vegan chewy almond butter cookies are made with no refined sugar and almond butter. A yummy cookie that is super soft!

Hey hey!

Have you started your Christmas baking yet?

I did some Christmas baking already and I have some more planned in the next couple of weeks. I made some classic vanilla cookies, honey gingerbread cookies, and these delicious chewy almond butter cookies in collab with Rok’s Nut Butter.

I started with a recipe that I usually use to make peanut butter cookies and I need to share that one with you too, hopefully soon 🙂 I changed a few ingredients and made them with dates, unrefined cane sugar a little bit of flour, baking soda, almond butter, and a flax egg.

It’s a recipe that you can whip up in 5 minutes. All you need to do beforehand is make a flax egg and soak dates for 15 minutes.

You mix it all up, make small balls and squash them with a fork to get a beautiful texture on top.

So are you excited about December and the upcoming holidays?

I decided to do a more relaxed Christmas this year, because I don’t want to be stressing about Christmas gifts and shopping. I prefer to spend that time with family and friends, spent more time with my son and hopefully go to a cottage with my family. Let’s just hope there’ll be some snow. It doesn’t look very promising, but hey, at least we’ll be together, right?

So for Christmas gifts, I decided to make something homemade. Something small and with love, maybe some homemade hot chocolate mix! Tell me, are you into homemade gifts?

One more thing… there’s a giveaway going on on Instagram. See the latest photo in my feed to find out how to enter 🙂

Good luck!

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Chewy Almond Butter Cookies

Course Dessert

Keyword almond butter, almond butter cookies, Christmas cookies

Prep Time 5 minutes

Cook Time 6 minutes

Wait time 15 minutes

Total Time 26 minutes

Servings 25 cookies

Author Anja Burgar

Ingredients

1 cup almond butter
6 TBSP all-purpose or wholewheat flower
1 tsp baking soda
1/4 cup unrefined cane sugar
4 Medjool dates (pits removed, cut in quarters and soaked for 15 minutes)
1 flax egg (1 TBSP crushed flax seeds + 2 1/2 TBSP hot water, leave to soak for at least 15 minutes or until sticky)

Instructions

Preheat the oven to 180°C (350°F) and line a baking tray with baking paper.
Use a food processor to mix soaked dates and flax egg until almost smooth. It doesn't need to be silky.
In a big bowl mix flour and baking soda. Add all other ingredients and mix with a spoon until you get a uniform batter.
Use approximately 1 TBSP of batter for one cookie. Use the palms of your hands to form balls and place them on a baking tray at least 10cm (4 inches) apart.
Use a fork to smash them twice in a 90° angle, so you get a grid pattern on top.
Bake in a preheated oven for 6-7 minutes. They look unbaked and very soft when you take them out, but they harden as they cool.

Welcome Baby Chocolate Buckwheat Cookies

May 4, 2017

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

Hi guys!

I’ve been away for a month occupied by he hardest but the most rewarding job. On April 5th a little baby boy Jernej came to this world and turned our lives upside down. I never knew I could ever love someone as much as I love my baby. Kissing his forehead, massaging his super tiny feet, loving every unconscious smile when he’s sleeping and caressing his soft cheeks…

Although I’m loving every moment spent with him, I never imagined how exhausing and rewarding caring for a newborn is. After a month, I can easily say it was the toughest month of my life, although full of tears of happines and love, it was also filled with frustrations and self-distrust. Total respect to all the moms that have survived this introduction period keeping a clear mind! Saying that, my baby is sleeping well and is not fussy at all, I can’t imagine that being different…

When I came home from the hospital I was missing moving and doing whatever around the house. Lying in bed all day is totally not my MO, so I baked some cookies while Jernej was sleeping and took some photos. I named them Welcome baby chocolate buckwheat cookies 🙂 To welcome the cutest baby boy to this world <3

I love having a batch of cookies ready for the sweettooth moments of mine and my husband’s. We LOVE cookies! I’m surprised I don’t have more cookie recipes on the blog. I’ll have to change that, right?

What I love about butter cookies is, that they are super simple and you can make them in a food processor. They take no time whatsoever, but they taste sooo good! And if you make them with wholegrain flours you add so much nutritional value. In this recipe I used wholegrain spelt and wholegrain buckwheat flour, but you can easily use plain flours.

Lately I became a huge fan of unrefined cane sugar. It’s not a sugar we usually use in baking, so when I first tried it I became obsessed immediately. If you want caramelly taste without making caramel, cane sugar is the solution. I’m telling you, it makes a big difference.

Although plain buckwheat cookies are incredible, they are even tastier with some chocolate and coconut. Plus they look so pretty, don’t they?

I’m out of these cookies and now I’m waiting for elderflowers to bloom to make some Elderflower Cookie Bites with Raspberries.

Having a lot of work and being exhausted by the continuous feeding and diaper chaninging, I can’t promise I’ll be posting as often as I did before the baby, so bare with me. I’ll get the hang of it and will start posting weekly as soon as I can.

The most delicious chocolate buckwheat cookies with wholegrain spelt and buckwheat flour and a tropical twist.

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Welcome Baby Chocolate Buckwheat Cookies

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 32 cookies

Ingredients

2/3 cup wholegrain spelt flour
2/3 cup wholegrain buckwheat flour
50 g unrefined cane sugar
1/4 tsp vanilla seeds
1/4 tsp baking soda
80 g butter
4 TBSP water
dark chocolate
coconut flakes

Instructions

Preheat the oven to 180 °C.
Add all ingredients into a food processor and pulse until they form a ball.
Divide the dough in half, half it again and so on, until you get 32 identical pieces. Form bals with your palms.
Place on a baking paper lined baking tray and bake for 15 minutes or until golden. Move them to a wire rack and leave to cool down for at least 10 minutes.
Melt chocolate over a saucepan of simmering water. Dip the bottom half of the cookies in the chocolate and coconut and place on a pre-cooled tray lined with baking paper. Leave in the fridge to set.

Decorated Honey Gingerbread Cookies

December 8, 2016

What would Christmas be without some decorated honey gingerbread cookies shaped like Christmas trees? These are super easy and can be done in a food processor.

Hey, hey, we’re baking again!

The way we like it, is to include our family. I can’t wait for my little one to come out and grow enough to help me with Christmas baking. I remember baking with my mum when I was little (actually we still bake together sometimes). We’d turn on the radio, sing and make some delicious cookies. I was probably slowing the whole process and annoy my mum with that. She’s a cook and is used to do everything very quickly, but she let me work at my own pace and we had a blast together.

I mostly use my husband to help me with Christmas baking these days. Aren’t I lucky to have found a man who likes to cook and bake with me?! Oh yes!

Anyway these year we’re trying new recipes and probaby some old ones that we’ve done a thousand times. One of the new ones are these lovely honey gingerbread cookies decorated with homemade royal icing. I’m not supposed to have raw royal icing, since I’m pregnant, but apparently the eggs were good and survived. We alwalys buy eggs at the same farm and store them in the fridge, so we’re reducing the risk of anything bad happening.

Okay, so I said it’s the first time I’ve made honey gingerbread cookies. Yup, I know, stupid!

Honey gingerbread cookies are actually quite traditional in Slovenia, but they are made a bit differently. They are called ‘medenjaki’, which means honey cookies in Slovene. They are spiced with similar spices, but are usually thicker and softer with a lemon and sugar glaze. I love those, they are amazing, but I’m kind of more into hard crunchy cookies right now.

I wanted to keep the honey theme though, so there’s honey in and I replaced white sugar with unrefined cane sugar, which is my absoulte favourite sweetener right after honey.

Why I love this recipe? Because it’s so easy and can be done in a food processor and if you’re not a fan of royal icing you can just skip it. They are totally delicious without is too. You can put some food coloring in and let the kids make their own colorful cookies, or make the most delicious vanilla sauce form my Hot Baked Apples with Vanilla Sauce recipe and dip them in. So many possibilities 🙂

Let’s get bakin’.

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DECORATED HONEY GINGERBREAD COOKIES

Course Dessert

Keyword christmas baking, Christmas cookies, gingerbread cookies

Prep Time 20 minutes

Cook Time 8 minutes

Total Time 3 hours

Servings 60 cookies

Ingredients

HONEY GINGERBREAD COOKIES

3 cups all-purpose flour
1/2 cup unrefined cane sugar
1/3 cup + 2 TBSP honey
1 egg
3/4 tsp baking soda
120 g melted butter
1 TBSP ground ginger
1 TBSP cinnamon
1 tsp vanilla
1/4 tsp ground cloves
1/4 tsp ground nutmeg
1/4 tsp salt
big pinch of black pepper

ROYAL ICING

1 fresh egg white
1 cup icing sugar
pinch of salt

Instructions

Honey Gingerbread Cookies

Place all ingredients into a bowl and mix well with a spoon. Use your hands to knead at the end. Alternatively, you can use a food processor to make the dough come together. In that case, kneading won’t be necessary.
Refrigerate the dough for at least one hour.
Preheat the oven to 180 °C.
Leave the dough at room temperature for 10 minutes before making cookies.
On a lightly floured surface roll the dough to about 3-4mm thick and cut out the cookies.
Move them to a lined baking tray and bake for about 8 minutes (for smaller cookies. Mine were about 7,5 cm long). Adjust the time for bigger cookies.
Move them to a wire rack to cool.
Royal Icing: Beat egg white with a pinch of salt until stiff but not dry. Add icing sugar one tablespoon at a time and beat until it forms stiff peaks and you can’t feel sugar grains when rubbing it between your fingers.
It can be stored in the fridge for up to 3 days.

Decorating

When the cookies have cooled down completely put royal icing into a piping bag with a thin tip or a very small hole and decorate the way you like it. It might take a little to get the grip of it, if you've never done that, but you can do it!
Leave the icing to dry completely.

Notes

Try to use eggs that are fresh and kept in the refrigerator to minimize the risk of bacterial infection.
Keep in mind that royal icing contains uncooked eggs, so be careful not to serve them to pregnant ladies, babies, small children, or other high-risk people.

Elderflower Cookie Bites With Raspberries

June 1, 2016

These cute elderflower cookie bites are what elderflower season is all about. Flowers and girliness!

Use Your Noodles - Elderflower Cookie Bites With Raspberries

It’s finally here!

Elderflower season.

I probably can’t express how anxiously I’m waiting for it every year. Elderflower is my definite favorite spring thing, apart from the sun 🙂 Why? Firstly, it smells heavenly. Second, the possiblities to use it are endless. Thirdly, it’s so girly.

First of all, I need to tell you a crazy story…

The last time I posted here, was the day of my brother’s birthday picnic party. Before it even began, me and my husband went to the picnic place and started throwing frisbee. After the second throw I tripped and fractured a bone in my foot. How lame! And to make matters worse, our dance show premiered the next day. So instead of partying, I spend three hours at the emergency and instead of doing the whole show the next day, I danced with cruches in only a few parts.

Lesson learned. I’m never playing any sport the day before the show ever again! I promise!

Anyway, a fractured bone can’t stop me to go picking elderflower.

Check out the proof on my Instagram.

These cute elderflower cookie bites are made of three layers:

buttery cookie with elderflowers
white chocolate cream with rose water
freeze-dried raspberries.

The recipe is insanely easy. The cookies are done in 25 minutes from start to finish. All it takes is to decorate them and they are ready to be served 🙂 And even if you don’t feel like putting anyhing on, they are delicious also without the cream and raspberries.

If you do decorate them, make sure to make a deep enough hole before baking, because they will expand in the oven and the hole will be shallower after they are baked.

Now, let’s go bake some elderflower cookie bites!

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ELDERFLOWER COOKIE BITES WITH RASPBERRIES

Course Dessert

Keyword cookies, thumb cookies

Prep Time 15 minutes

Cook Time 15 minutes

Resting time 15 minutes

Total Time 45 minutes

Servings 32 cookies

Ingredients

COOKIE BASE

8 eldeflower heads thick stalks removed (use 8 TBSP dried elderflower if not in season)
160 g all purpose flour
50 g unrefined cane sugar
1/4 tsp vanilla seeds
1/4 tsp baking soda
80 g cold butter cubed
4-5 TBSP milk

CHOCOLATE CREAM

50 g white chocolate
2 TBSP whipping cream
1 tsp rose water

TOPPING

32 freeze-dried raspberries

Instructions

Preheat the oven to 180 °C.

Cookie base

Chop elderflower heads and add them to a food processor. Add flour, sugar, vanilla seeds, and baking soda. Pulse a couple of times to get an even mixture.
Add butter and pulse until you get a dry cookie mixture.
Add milk and mix well, until a ball of dough starts to form. Scrape the sides if necessary.
Divide the dough in half, half it again, and so on, until you get 32 identical pieces. Form balls with your palms and make a deep hole in the center with your finger.
Place on a baking paper-lined baking tray and bake for 15 minutes or until light golden color. Move them to a wire rack and leave to cool down for at least 10 minutes.

Chocolate cream

While the cookies are baking put whipping cream and white chocolate in a small bowl and place it over a small saucepan of simmering water. Stir occasionally, until the cream and the chocolate form a smooth cream.
Remove from heat and add rose water. Mix well and place in the fridge to cool for 10 minutes, then bring to room temperature.

Decorating

Using a teaspoon or a piping bag, place about 1/2 tsp of cream into the hole in each cookie and top with freeze-dried raspberries.

Notes

Make sure you make deep holes in the cookies before baking, because the cookies will expand and the holes will get shallower.

Also try these delicious spring desserts:

Spring Strawberry Layer Cake in a Glass

Peach And Celery Ice Lollies

Tag Archive for: cookies

Chewy Almond Butter Cookies

Chewy Almond Butter Cookies

Ingredients

Instructions

Welcome Baby Chocolate Buckwheat Cookies

Welcome Baby Chocolate Buckwheat Cookies

Ingredients

Instructions

Decorated Honey Gingerbread Cookies

DECORATED HONEY GINGERBREAD COOKIES

Ingredients

HONEY GINGERBREAD COOKIES

ROYAL ICING

Instructions

Honey Gingerbread Cookies

Decorating

Notes

Elderflower Cookie Bites With Raspberries

ELDERFLOWER COOKIE BITES WITH RASPBERRIES

Ingredients

COOKIE BASE

CHOCOLATE CREAM

TOPPING

Instructions

Cookie base

Chocolate cream

Decorating

Notes

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