Inspired by my last week’s healthy Christmas cookies here comes my second creation out of my Christmas bakery. I’ve baked these yummy clean eating hazelnut macaroons on the 2nd Advent weekend.
The most important first: My hazelnut cookies stood again the test of my critical family – with one exception;) Big lesson learned, more about it in a minute…
These are typical German hazelnut macaroons you’ll find under the name “Haselnussmakronen”, “Nusshäufchen” or “Haselnussplätzchen”. But instead of the traditional ingredients like table sugar and egg whites, I’ve used the healthier coconut sugar and aquafaba (chickpea water) which makes these simple Christmas cookies also suitable for vegans.
Chewy & mellow Christmas cookies
In contrast to my first healthy Christmas cookies – (the super crunchy cinnamon stars) – the hazelnut macaroons are chewy and mellow. The coconut sugar gives them a caramelly taste. Even my mother in law enjoyed the first clean eating hazelnut cookie she tried and she is the real expert for “Haselnussmakronen”.
Why my mother in law enjoyed only the first hazelnut cookie
As “baking master” she was curious to know the ingredients I used. But the next time I’ll better not tell her ALL the ingredients. While she had no opinion regarding coconut sugar, she was a bit shocked that I’ve included a waste product like “chickpea water” in my healthy hazelnut macaroons.
I had even the impression that she couldn’t eat another macaron after I proudly showed her the can I got the chickpea water (aquafaba) from. But this is another story…If you want to learn more about aquafaba check out my easy chocolate mousse recipe where I’ve used this magic water for the first time .
The clean eating hazelnut macaroons recipe
Anyway, if you want to experiment this Christmas season with healthier ingredients for your holiday cookies, then you should give these easy clean eating hazelnut macaroons a try.
Instead of chickpea water you can use of course egg whites. 6 tablespoons of aquafaba are the equivalent for 1 egg white, so you’ll need 2 egg whites to replace the chickpea water for this recipe.
- 12 tablespoons chickpea water/aquafaba
- (Make sure to use BPA-free cans!)
- dash salt
- 200 gr. ground hazelnuts
- 140 gr. coconut sugar
- Preheat the oven to 175 degrees Celsius/ 350 degrees Fahrenheit.
- Line two baking sheets with baking paper.
- Beat the chickpea water/egg whites until stiff peaks form. ( I let my Thermomix beat the chickpea water for 8 minutes)
- Slowly add the coconut sugar and continue beating until the mixture is stiff again.
- Carefully fold in the ground hazelnuts.
- Spoon about 26 macaroons on the baking sheets using two teaspoons to make small heaps.
- Press down gently a whole hazelnut in the center of each cookie.
- Bake for 20 minutes.
- Let it sit for 10 minutes on the baking tray before removing.
Healthier Christmas cookies conquered my Christmas bakery
This year was the first year that I experimented with healthy Christmas cookies. With my 80/20 approach to clean eating the 20% always allows me seldom indulgences. I love this freedom of choice.
In that context I just had no reason to bake clean eating Christmas cookies. But the cinnamon stars from last week and these hazelnut cookies convinced me, that you can bake healthier cookies your family loves, without taste compromise. I’m happy to say that both clean eating Christmas cookies recipes are now part of my future Christmas bakery:)
Moderation is key
As I know that many of my readers are watching their weight I can’t repeat it often enough. Just because these hazelnut macaroons seem healthier than other traditional Christmas cookies, they are still calorie bombs and should be consumed only in moderation.