New Year’s Eve is approaching fast, and many of us start to ponder what they want to change in the next twelve months – be it finally starting to save money, not postponing chores for another TV marathon or broaden your horizon. Many people though focus on their health, which is the reason why your favourite gym tends to be cramped with newbies every January (who tend to disappear around the beginning of February at the latest).
Another popular resolution is to completely stop eating sweets and treats, which is an enterprise bound to shipwreck. If you have ever been on a diet before, you know that telling yourself something like ‘I will not be eating chocolate for two weeks’ will only result in you thinking about chocolate 24/7, until you find yourself in the sweet aisle of your local supermarket with the mindset of a drug addict on cold turkey.
So, if you actually want to do something for your health, your New Year resolutions shouldn’t consist of a ban on all sweets, but of a plan to focus on healthier – or even downright healthy – treats. This cookie recipe is something that could help you with that – you get the sweetness and crumbliness of home baked sugar cookies, but with less sugar and almost no fat. I’ve also added some chia seeds to squeeze in some nutritional value, though you can easily skip those if you want. All in all, why these cookies are still not exactly healthy, they are at least way more wholesome than any sugar and fat laden treats you would dive in to once you couldn’t stand to be sweet-celibate anymore. You need:
- 150 – 200 g plain wheat flour
- 100 g wholemeal wheat flour
- 80 g sugar
- 100 ml unsweetened apple sauce
- 2 teaspoons egg replacer, dissolved in 40 ml water
- 1 teaspoon baking powder
- 1 tablespoon chia seeds (optional)
- 50 g confectioners’ sugar
- 1 – 2 tablespoons lemon juice or cranberry juice (for white/pink glazing)
Beat the egg replacer and water until fluffy. Add apple sauce and sugar and mix well. Mix the two kinds of flour with baking powder and chia seeds and slowly add to the apple sauce mixture. Kneed with your hands until you have a firm cookie dough. The actual amount of flour you need will depend on the kind of apple sauce you use – some brands are more ‘moist’ than others. Once you have mixed the dough, you can use it right away – no need to refrigerate it first.
Roll it out using a rolling pin (if you don’t own one, a clean glass bottle will work as well) and use cookie cuters to cut out some cute shapes. Or, if you’re impatient, just form the dough into a roll and cut of thin slices. Line a baking tray with parchment paper and place the cookies on it. Heat your oven to 180° C and bake the cookies for about 7 minutes – be carefull not to bake them to long, of you will end up with crackers instead of cookies.
Put the cookies on a cooling rack and wait until they cooled down completely. Mix confectioners’ sugar with lemon juice for a white glazing or cranberry juice for a pink glazing. You can also add a few drops of beet root juice to enhance the colour. Gently brush the glazing on the cookies and wait until dry before storing in an airtight container. Enjoy!
Note: If the cookies turn out too dry and/or hard, place a slice of fresh bread in the airtight container with them and replace every other day – this will make the cookies softer.