I get nostalgic around the holidays, especially since I moved to Fort Lauderdale, leaving most of my family in the Northeast. The holidays are a time to gather with loved ones, spend quality time together and enjoy good food.
Although we won’t be going up north for Christmas this year, I’m excited that my family will be coming to Florida for Thanksgiving and I’m cooking dinner! I’ve already started bookmarking dozens of recipes for my holiday menu. I'm trying to narrow it down, but I’m sure I’ll end up cooking way too much.
The focus of our holiday meal is usually on the appetizers and main course and by the time dessert comes around, everyone is too full to have much more than a thin slice of pie.
Specifically, apple pie was always a staple at the holidays when I was growing up. Although my mom is a great cook, she's not a baker so it was usually store-bought.
I decided to create a lighter dessert recipe that has all of the warm flavors and spices of the holiday season but won't leave you feeling over stuffed.
My Spiced Apple Skyr Quinoa Cookies with Vanilla Maple Drizzle are small and light and bake up soft and fluffy. These delightful morsels are perfect for a little nibble after a heavy meal and they pack all of the flavors of yummy apple pie into one nutritious cookie.
As you may know, I’m a big fan of Greek yogurt (I even wrote a book about it!) but I decided to use Icelandic style skyr in this cookie recipe. It has a thick, smooth and creamy texture with a slightly tangy flavor. It’s extremely versatile and because it's not too sweet, it can be used in a wide variety of both sweet and savory recipes. You can use it as a healthy substitute for higher fat ingredients like butter and cream.
Incorporating skyr into these cookies adds a boost of flavor as well as protein. Plus, it keeps the cookies nice and moist. It also lets me cut back on the amount of butter and eggs that I use.
I like to use white whole wheat flour in this recipe because it is a whole grain product. It has all of the nutritional benefits of traditional whole wheat but with a lighter color and milder taste similar to all purpose flour.
It also bakes up lighter in texture than traditional whole wheat products so it’s a great choice for baked goods like these cookies. If you can’t find it, you can use a mixture of all purpose and whole wheat flours.
The cookies have a soft, cakey texture and get a lovely finishing touch with a drizzle of sweet and tangy maple vanilla skyr glaze. Serve them at your holiday table or pack them up and give them as gifts to your family and friends for a comforting taste of home.
Spiced Apple Skyr Quinoa Cookies with Vanilla Maple Drizzle
- 1 ½ cups white whole wheat flour
- ¼ cup ground flaxseed
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ teaspoons cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon kosher salt
- 1 cup cooked quinoa, cooled
- ¼ cup coconut oil or unsalted butter, softened
- ½ cup packed coconut sugar
- 1 container (5.3 oz) vanilla skyr or Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- 1 large apple, peeled and grated (about ¾ cup)
Vanilla Maple Drizzle:
- ¼ cup vanilla skyr or Greek yogurt
- 1 tablespoon pure maple syrup
- Preheat oven to 350°F.
- Line two baking sheets with parchment paper. Whisk the flour, flaxseed, baking powder, baking soda, cinnamon, nutmeg and salt together in a large bowl. Add the quinoa and whisk to coat all of the grains with the flour mixture.
- Using an electric mixer, beat the coconut oil and sugar together until well combined. Beat in the siggi’s Spiced Apple 2% Skyr, egg and vanilla. Squeeze all of the water out of the grated apple and add the apple to the wet ingredients, mixing to combine.
- Add the flour mixture to the mixer and mix until just combined (do not overmix).
- Spoon the dough (about 1 ½ tablespoons each) onto the prepared sheets. Flatten them slightly with your hand (the cookies won’t spread much during baking). Bake until golden, 15-18 minutes. Transfer cookies to a wire rack and let cool.
- To make the Vanilla Maple Drizzle, stir the siggi’s Vanilla 0% Skyr and maple syrup together in a bowl. Drizzle the glaze onto the cookies with a spoon. Alternatively, you can pipe the glaze on. To do this, pour the glaze into a small plastic bag and seal it. Cut off a tiny corner and squeeze to drizzle the glaze on the cookies. Store cooled cookies in an airtight container in the refrigerator.