Category Archives: Cookies

Coconut cookies

This is a simple recipe that you should try at least once and for sure that you will repeat it many more times.


1 cup of almond flour (ground almonds)

1 cup of all-purpose flour

4 tbsp of fine sugar

1/4 tsp salt

1/2 cup of oil (I used olive oil, for softer taste use sunflower oil)

1/2 cup of coconut

1/2 tbsp vegetal milk

2 tbsp baking powder

Vanilla extract

To coat the cookies: a bit of cinnamon and powdered sugar


Mix the first five ingredients in a bowl, later add the other four. Make a homogeneous batter and leave it to rest in the fridge for 30min.

Heat the oven to 180C. Then divide the batter in small balls (approx. 15g each).  For the coating, mix the sugar and cinnamon in a small bowl and sprinkle the balls with the mix and place them on a tray with baking paper. Bake for 20-22 min or until golden to the desired point.

Simple, right? and what was your result? amazing! …

Let us know your favorite way of using coconut in cookies, we loved this one but for sure there are many more yummy ways…

Spelt digestive biscuits

Today we baked some 30 spelt digestive biscuits, following more or less the recipe presented in River Cottage Handbook No.3 (see the recent post about bread). Spelt is an ancient variety of wheat, and was common in Europe before the Middle Ages; we use organically grown wholewheat spelt grown in Germany. Besides spelt, the biscuits are made with an equal amount of oatmeal (having run out of oatmeal, we ended up grinding some oats ourselves). The recipe is supposed to make 40, probably we didn’t flatten the dough enough, which is quite tricky as it’s pretty sticky. We reduced the amounts of butter and sugar, in an attempt to make the biscuits a bit healthier. Still, they are quite yummy!

P.S. The sourdough starter is almost ready to go, stay tuned.




Double chocolate cookies – GF

I made two different version of the cookies from  Manifest Vegan.

This resembles those Spanish sweets: polvoró.

Speculaas cookies

The winter is coming to The Netherlands. You can notice it from several things: first, the temperature nowadays are really low, second the days are getting shorter and shorter and finally, the food stores are full of cookies like Speculaas for Sinterklaas or winter time. Usually those cookies are not vegan, so I decided to make them in a vegan way. Here is the recipe 1 that I followed, however you can also check at recipe 2, to personalize it in your way.

Granita mix

We had an amazing night that ended with a really nice mix of gratinas. In the photo you can see Piña colada granita, mojito granita and strawberry granita on top of a crunchy cinnamon cookie.

Chocolate chips cookies

Today was a baking day and I just fell as doing cookies. That was the first time I did any kind of cookies and to my surprise they were really good. I liked them because they were not so sweet, not so fatty, … my own cookies to my taste. Actually it was really easy to do and not elaborated. (By the way, for those with an Catalan background, these cookies are as the Maria Cristina galetes amb la neula baix).


- 1 cup of flour

- 1/2 cup of sugar

- 1/2 cup of chocolate chips (I used carob chocolate with no added sugar)

- 1/4 cup of oil

- 1/8 cup of water

- 2 teaspoon of baking soda

Procedure: (see how easy it is)

Mix all the dry ingredients (chocolate, flour, sugar, baking power) in a bowl, later in another mix the oil and the water. Finally mix all wet and dry ingredients in a bowl.

This is already the cookie dough and now place them in small portions in a no-sticky surface either using a baking paper or a silicon mat. Then bake it for 15 min at 180ºC.

Spicy chocolate

This recipe was shown to me by a friend that loves chili peppers. It is really easy to do and you can make a wide variety of shapes and use different nuts for the inside of the bonbon (I bet that with pistachios will be gorgeous).

- 250g pure or culinary chocolate
- 2 teaspoons grained chili pepper or chili powder
- 20 cashew nuts

With the bain-marie technique melt the chocolate until it becomes a smooth paste. When it has become an homogeneous paste, sprinkle the chili pepper and leave it on the fire around 5 min, and the chocolate will get a nice chili taste. Later, carefully spread the chocolate either on top of a cashew nut or on plain cellulose paper. Before to eat it, leave them around 30 min in a cold place. A graphic with the steps to follow can be seen below.

Uhmmmmmm! yummy yummy