Chewy Danish Christmas Spice Cookies


This Danish Christmas Spice Cookies, also called Danish Brown Cookies or in Danish 'Brunkager' is a Danish recipe and a classic during Christmas time here in Denmark. The original recipe calls for refined sugar, flour and butter making them a no go and not exactly vegan. We wanted to change that which, spoiler alert, went super well so here we go: 

Thank you to Kronisk Sundhed for gifting me the Jerusalem artichoke flour and the date syrup.

35 cookies // Total time: 45 minutes

Ingredients:
½ cup Jerusalem artichoke flour (50 g)
⅓ cup potato starch/ potato flour (50 g)
⅔ cup almond flour (50 g)
2 tsp. Christmas spice
2 tbsp. cold-pressed virgin coconut oil
5 tbsp. date syrup

Method:
Preheat the oven to 350 degrees Fahrenheit hot air or 175 degrees Celsius hot air.

Mix the dry ingredients in a bowl and add the coconut oil crumbling the oil with the flour with your hands.

Add the date syrup and knead the dough with your fingers. The heat from your fingers will make the coconut oil melt and make it easier to knead the dough; the dough will get an oily look.

Part the cookie dough in two portions and roll out one of the parts between two pieces of baking paper. Roll until the dough is ⅛ inch or 3 mm thick.

Use a cookie cutter – 2 inches or 5 cm in diameter – to make the cookies. Carefully place the cookies on a baking sheet lined with baking paper. Repeat with the dough until you have nothing left.

Bake the brown cookies for about 8 minutes until golden. Afterwards allow to cool completely on a grate and stored in an airtight container. The cookies will turn crunchy when completely cold.

Enjoy!

Christmas spice:
2 tsp. ground Ceylon cinnamon 
1 ½ tsp. ground cloves
1 ½ tsp. ground cardamom
½ - 1 tsp. ground allspice
½ - 1 tsp. ginger root powder

Mix the spices well and store in an airtight container.
If you like oranges, you can add a bit of dried and grinded orange zest.

Dried orange zest:
We use a citrus zester to make the orange strips. Place them on a baking sheet lined with baking paper and dry them in a dehydrator at 107 degrees Fahrenheit or 42 degrees Celsius or in the oven for about 60 minutes at maximum 120 degrees Fahrenheit or 50 degrees Celsius with the oven door ajar, so the moisture can escape. Remove the dried strips and let them cool before putting them in an airtight container, store in a dark cabinet.

If you only have a single orange then store the strips of the orange in a little container with a lid in the fridge. Then you can collect strips over a couple of days and dry them in the oven. It takes a little bit longer to dry than fresh strips directly of an orange.

Grind the dried orange strips in a coffee grinder.

Lemon zest can be dried and pulverized the same way.

Want more Christmas recipes? Click here to find our eBook with lots of Christmas treats. Click here for the Danish verison. 


Soluuna