I love a good cookie and what could be better than a giant cookie, full of festive flavours and served as a cake! White chocolate, orange, cranberries and ginger combine perfectly in this soft centred cookie. The recipe is incredibly easy to make and is also suitable for anyone with a gluten intolerance. I used the most amazing organic oat flour from Puolen Hehtaarin Metsä, a small local producer here in Finland. Their oat flour is incredibly fresh and full of flavour. Check out their website here to order your own.
This post includes a gifted product from Puolen Hehtaarin Metsä
Festive Cookie Cake – serves 6 to 8
5dl/ 500 ml organic oat flour (I used Puolen Hehtaarin Metsä)
1 tsp baking soda
1 tsp baking powder
1 dl/ 100 ml coconut sugar
1/2 tsp salt
0.6 dl/ 60ml coconut oil, melted
0.6/ 60 ml almond butter or cashew nut butter
0.6/ 60ml plant based milk, room temperature
1 tsp vanilla essence
2 tsp ground ginger
100 g vegan white chocolate cut into chunks
1/2 dl candied orange peel
1/2 dl dried cranberries
Zest of a large orange
White chocolate/ icing, a handful of chopped pistachios, candied orange peel, dried cranberries and silver balls to decorate.
Preheat the oven to 175 degrees c. and line a 23 cm loose bottomed tin with baking paper.
In a large bowl whisk together the coconut oil, milk and vanilla extract.
In a separate bowl, lightly mix the oat flour, baking powder, baking soda, salt, ground ginger and coconut sugar.
Add the wet ingredients to the flour mix and stir well until fully combined.
Gently stir in the white chocolate, dried cranberries and candied orange peel.
Spread into the prepared tin and bake for around 20 mins. The cookie should begin to brown on top and the edges.
Once the cookie is cooled, decorate with melted white chocolate or icing and a sprinkle of colourful toppings.