Lenten chocolate chip cookies. Lenten chocolate cookies with nuts (shortbread Lenten dough)

14.12.2023 Preparations for the winter

Ingredients:

Margarine - 125 g;
Sugar - 1 glass;
Soda - 1/2 teaspoon;
Flour - 5 glasses;
Cocoa -2-3 tablespoons;

These delicious Lenten Chocolate Hazelnut Cookies are crispy and many who try them don't believe the dough is lean!

Lenten chocolate is bitter (dark, black), there are no additives from milk or cream, but only cocoa, powdered sugar and cocoa butter.

Ingredients:

Margarine - 125 g;
Sugar - 1 glass;
Vegetable oil (the Greeks use corn oil in the recipe) - 1 cup;
Orange juice - 3/4 cup;
Soda - 1/2 teaspoon;
Cognac (liqueur or dessert wine) - 3 tablespoons;
Flour - 5 glasses;
Baking powder (backpulver) - 2 tablespoons;
Cocoa -2-3 tablespoons;
Walnuts (chopped) or hazelnuts (or coconut flakes) - 1/2 cup;
Grated dark chocolate - 1/2 cup (this is 1 bar = 100 g);
You can also take 1 chocolate bar for decoration.

How to Make Lenten Chocolate Peanut Cookies

Make lean shortbread chocolate dough

Beat margarine (rested at room temperature) with vegetable oil and sugar - it will be faster in a food processor. You should end up with a white, fluffy mixture.

Add soda mixed with orange juice to the oil mixture (at the moment the juice and soda are mixed, a reaction will occur, releasing bubbles that will loosen the dough). Add cognac.

Gradually add flour mixed with cocoa and baking powder. As you add flour, continue to beat the dough slowly. Add the last glass of flour and knead the dough by hand, because it will be difficult for the food processor, the dough is thick and dense.

Combine the dough with chopped nuts and chocolate and knead the dough well again.

Form lean shortbread cookies

Pinch off a piece of dough, roll it into a ball (the size of a walnut) and flatten it, pressing it with your palm. If you are decorating, use your finger to make a depression in the center of the cookies (after baking, pour chocolate into it for decoration).

Bake lean chocolate cookies (shortbread)

Place the cookies on a baking sheet lined with parchment paper (baking paper). Bake in a preheated oven at 170-180 degrees C for about 25-30 minutes. Judge readiness by the smell of the baked goods.

Decorate the finished nut-chocolate cookies with chocolate

Allow the finished cookies to cool. Melt the chocolate in a water bath or in the oven (break it, put it in a bowl and heat until it starts to melt, but not boil). Place a teaspoon of melted chocolate into the hole in the center of the cookies. Let the chocolate harden.

How to store lean chocolate chip cookies (shortbread)

It is advisable to store shortbread cookies in a tin box. Or in a hermetically sealed bag.

Need to:
- chocolate 200g (the darker and the higher the percentage of cocoa, the better)
- flour 1/2 tbsp
- sugar 100g
- honey 250g (in the original recipe, I put 150g, otherwise it’s very sweet, or I exclude sugar)
- cocoa 2 tbsp.
- dried apricots 150g
- hazelnuts 150g
- almonds 100g
*when I was filming the recipe, there weren’t enough hazelnuts in the house, so I also used walnuts and peanuts, in general the recipe is universal in terms of nuts, so use the ones you like, but it’s better to have at least three types

2. wash the dried apricots, dry them and chop them as finely as possible
3. Fry the nuts in a dry frying pan, then chop
4. mix broken chocolate, honey and sugar in a saucepan, place on the stove and simmer until the chocolate is completely dissolved

5. Meanwhile, sift flour and cocoa into a bowl, add chopped dried apricots and a little more than half of the chopped nuts, mix
6. pour the mixture from step 5 with melted chocolate, stir
7. Line the baking dish with baking paper and pour our “dough” into it.
8. Sprinkle the rest of the chopped nuts on top, put in the oven at 180*C for 30 minutes, then turn off and let cool in the oven, then remove the layer and cut into squares or cubes. Enjoy with tea, bon appetit!

Lenten chocolate chip cookies can be made using many recipes, but now we will use one of the simplest methods. Delicate, crumbly, with a slight coffee flavor (even those who are cool about coffee cookies will like it). Well, the pieces of chocolate that melted during baking will make these Lenten cookies incredibly tasty and rich!

Ingredients:

Lenten margarine - 100 gr.
Flour - 1 cup (250 gr.)
Chocolate - 50 gr.
Sugar - 50 gr.
Baking powder for dough - 1 tbsp.
A packet of instant coffee (coconut flavored, optional)
Salt - a pinch

Preparation:

Let the margarine thaw to room temperature until it becomes soft and mash with a fork.

Chop the dark dark chocolate (it is a lean product) into cubes with a knife.

Gradually add sugar to margarine.

Add sifted flour, baking powder and a bag of instant coffee. If you don't want to add coffee, just skip this step. But, believe me, if you choose it with some kind of flavoring, then your baked goods will only benefit from it!
Next, rub the entire mixture with your hands so that the dry ingredients mix with the margarine, forming a buttery crumb characteristic of shortbread cookies.

Add chocolate to the dough and stir well so that the pieces are distributed evenly.

We wet our hands with cold water and, as if collecting and pressing the dough, form a ball, and then roll it into a “sausage”. There is no need to knead the dough for a long time.
We cut the “sausage” into pieces - this is the future delicious Lenten cookie. If you wish, you can round each cookie, giving it the perfect shape with your hands.

Bake in a preheated oven (it is better to place it on a baking sheet covered with parchment. There is no need to grease the baking paper with anything) at 180 degrees until done. On average it takes 15-20 minutes. If your oven does not bake evenly, you can carefully turn all the cookies over after 10 minutes.

Delicious Lenten cookies with chocolate pieces are ready. Serve it with tea or coffee!
The cookies stay crumbly and fresh for several days, so you can make them for future use!

If during the days of Lent you decide to diversify your table with Lenten pastries, then I offer you several recipes for pies, muffins and cookies that are baked in Greece during Lent.

The bright and joyful taste of Greek baked goods is given by the addition of citrus juice and zest (which are actively used in Greek cuisine, like apples in our country). And cognac, nuts and raisins greatly enrich the taste of pies and cookies. The alcohol evaporates during the cooking process, leaving the baked goods with only its complex and enticing aroma. So, don't worry, there won't be any alcohol left in the dishes. Just a delicious smelling trail.

If it seems to you that Lenten baking is missing something (after all, the dough tastes different, although it is also very tasty), you can pour syrup, jam or honey over the pieces of Lenten biscuit.

Lemon Lenten Pie with Raisins and Greek Walnuts

This delicious and simple Greek pie is made without eggs, but it is full of nuts, raisins and spicy additives that infuse the dough with amazing aromas and add a holiday flavor to the baked goods!

Raisins can be placed inside the Lenten pie or served along with the pie. For an even richer taste, you can add 1-3 tablespoons of cocoa to the dough.

Ingredients:

1 glass of vegetable oil (preferably olive);
1.5 cups of sugar (brown was used in the recipe, but not essential);
1.5 cups chopped walnuts (finely chopped);
1 cup raisins;
4 cups flour;
2 glasses of water;
0.5 glasses of cognac (or liqueur, or dessert wine);
1 tablespoon ground cinnamon and ground cloves;
zest of 1 lemon;
3 teaspoons baking powder (baking powder).

For decoration (optional)

1 cup chopped walnuts (larger cuts).

How to make lemon pie (lenten)

Mix flour, cinnamon and cloves and baking powder. Add oil. Mix well.

Add sugar, water, walnuts, cognac, lemon zest and raisins. The raisins must first be washed, brewed with boiling water, after 10 minutes, drained in a colander and poured into the dough. At this point you can add cocoa. Mix well.

Place the dough in a greased mold. Bake in the oven (temperature about 160-180 degrees C) for 1 hour. Focus not on time, but on the alluring aromas and testing by piercing with a wooden stick (if the stick comes out dry, without sticking lumps, it’s ready).

Cool the finished cake in the pan (about 15 minutes), covering it with a towel or napkin. Then take it out and cut into portions. Sprinkle the lemon pie slices with walnuts.

Bon appetit!

Lenten chocolate cake (pie)

This is a very tasty Lenten cupcake with a pronounced chocolate and citrus taste. It contains a lot of zest (you can add both orange and lemon zest) and contains orange juice. And this gives our cupcake the aroma and taste of joy! And it lifts your spirits perfectly. The Greeks know a lot about delicious food.

It will be very tasty to add fresh pitted cherries to a chocolate Lenten cake or pie (you can add them after adding flour).

Ingredients:

Orange or lemon juice - 1.5 cups;
Zest - 2-4 oranges or lemons;
Sugar - 1.5 cups;
Cocoa - 6-7 tablespoons;
Vegetable oil (lean: sunflower or olive) - 1 cup;
Water - 1 glass;
Flour - so much so that the consistency of the dough is viscous, thick, slowly flowing, like rich sour cream (2 cups or more);
Soda - 1.5 teaspoons;
Baking powder (baking powder, backpulver) - 1 teaspoon.

How to bake a Lenten chocolate cupcake

Combine vegetable oil, orange (or lemon) juice and soda. Mix well. Foam should form from the combination of soda and sour citrus juice, do not be alarmed.

Add baking powder, cocoa, water, sugar and zest. To stir thoroughly. Add flour - slowly, stirring with a whisk.

Place the dough in a greased pan and bake in a preheated oven at 160-180 degrees C for about an hour. The sign of readiness is the same as in the previous recipe for lean lemon pie.

Remove the finished Lenten cake from the oven, cool under a towel (15 minutes) and then remove from the pan.

Bon appetit!

Nut Lenten Pie with Apples, Oranges and Carrots

Another Greek pie that will delight you with its spring and summer taste and add cheerfulness and optimism during the days of Lent.

This nut and fruit pie, like the previous Lenten bakes, can be prepared as a regular pie or in a muffin tin (with a hole in the middle).

In this Lenten pie recipe, the ingredients are measured in coffee cups, but you can change the proportions instead by using a cup as your unit of change. Just remember that you need to take about 1.5 times more soda. You can also increase the amount of zest and citrus juice.

The main thing is that the consistency of the lean pie dough is very thick and viscous. Such dough cannot quickly trickle into the mold, but slowly overflow (you can help yourself with a spoon).

Ingredients:

Walnuts (finely chopped or minced) - 1 coffee cup;
Flour - 2.5 coffee cups (approximately, focus on consistency);
Lenten oil (olive or sunflower) - 3/4 coffee cup;
Juice and zest of 1 orange;
Zest of 1 lemon;
Sugar - 0.5 coffee cup + 1 coffee cup;
Grated carrots (coarse grater) - 1 coffee cup;
Apple (small cubes) - coffee cup;
Soda - 1 tablespoon.

How to bake orange Lenten pie with apples, nuts and carrots

Combine olive oil and sugar and beat (with a fork, paddle or mixer).

Dissolve baking soda in orange juice and add to a bowl with sugar. Add grated carrots and pieces (cubes) of apples, flour, zest, nuts. Mix well.

Grease the baking dish with oil. Place lean nut-citrus dough with fruits in it. Bake at 160-180 degrees C for approximately 40-45 minutes. Willingness to check as previous recipes.

Also, remove the pie from the oven and let it cool slightly. When cool, transfer to a plate. You can sprinkle with powdered sugar.

Bon appetit!

Lenten chocolate cookies with nuts (shortbread Lenten dough)

These delicious Lenten Chocolate Hazelnut Cookies are crispy and many who try them don't believe that the dough is lean!

Lenten chocolate is bitter (dark, black), there are no additives from milk or cream, but only cocoa, powdered sugar and cocoa butter.

Ingredients:

Margarine - 125 g;
Sugar - 1 glass;
Vegetable oil (the Greeks use corn oil in the recipe) - 1 cup;
Orange juice - 3/4 cup;
Soda - 1/2 teaspoon;
Cognac (liqueur or dessert wine) - 3 tablespoons;
Flour - 5 glasses;
Baking powder (backpulver) - 2 tablespoons;
Cocoa -2-3 tablespoons;
Walnuts (chopped) or hazelnuts (or coconut flakes) - 1/2 cup;
Grated dark chocolate - 1/2 cup (this is 1 bar = 100 g);
You can also take 1 chocolate bar for decoration.

How to Make Lenten Chocolate Peanut Cookies

Make lean shortbread chocolate dough

Beat margarine (rested at room temperature) with vegetable oil and sugar - it will be faster in a food processor. You should end up with a white, fluffy mixture.

Add soda mixed with orange juice to the oil mixture (at the moment the juice and soda are mixed, a reaction will occur, releasing bubbles that will loosen the dough). Add cognac.

Combine the dough with chopped nuts and chocolate and knead the dough well again.

Form lean shortbread cookies

Bake lean chocolate cookies (shortbread)

Place the cookies on a baking sheet lined with parchment paper (baking paper). Bake in a preheated oven at 170-180 degrees C for about 25-30 minutes. Judge readiness by the smell of the baked goods.

Decorate the finished nut-chocolate cookies with chocolate

How to store lean chocolate chip cookies (shortbread)

It is advisable to store shortbread cookies in a tin box. Or in a hermetically sealed bag.

Bon appetit!

Lenten orange cookies

During Lent, I also want to eat cookies. The range of product choices at this time is limited and citrus fruits again come to the rescue, adding flavor and character to lean baked goods. If you have nuts, add them too, it will taste better. You can even add sunflower seeds (peeled, of course) to the dough.

Ingredients:

1 teaspoon of baking soda dissolved in orange juice;
Baking powder - 2.5 teaspoons;
Cognac (brandy) or liqueur, sweet wine - 0.5 glasses;
Flour - 850 g;
Vegetable oil (olive or sunflower) - 1 cup;
Orange juice - 1 glass + zest of 2 oranges;
You can add pieces of nuts (0.5-1.5 cups, as much as you have).

How to make Lenten cookies with oranges

In a mixer, combine all wet ingredients with sugar and beat for 2 minutes.

Then gradually add flour to the bowl with the liquid dough base, kneading with your hands so as to make a soft lean dough.

Cut out cookies with cookie cutters. It is convenient to place the cookies not directly on a baking sheet, but on parchment (baking paper), so the cookies can be easily removed and there is no need to wash the baking sheet. Bake in an oven preheated to 170 degrees for 12-15 minutes. As soon as the smell of baking appears, the Lenten cookies are ready!

Cool under a towel, store the cooled cookies in a tin or in a plastic bag (sealed).

Bon appetit!

Lenten cookies with chocolate and nuts

These are very tasty and soft chocolate cookies for Lent, which the Greeks take out of the oven quite quickly (after 12-15 minutes from the start of baking), when they are barely even baked compared to regular cookies. And then it turns out soft, closer in structure to gingerbread than to shortbread. Tasty.

Vegetable oil - 3/4 cup;
Sugar - 2 cups;
Table vinegar (can be replaced with sour white wine or lemon juice) - 3 tablespoons;
Salt - a small pinch;
Vanilla sugar - 1 tablespoon (optional);
Soda - 2 full teaspoons;
Cocoa - 8 full tablespoons;
Water - 1 glass;
Flour - approximately 3.5 cups;
Dark chocolate - 300 g (finely chopped or take chocolate couveture in the form of chocolate dragees or chips);
Hazelnuts (or walnuts) - 3/4 cup (optional, delicious without them)

How to make soft Lenten cookies with chocolate and nuts

Prepare lean cookie dough

Beat butter and sugar with a mixer for 3 minutes. Continuing to beat, add vinegar, soda, salt and vanilla sugar.

Add cocoa and water. Beat for another 1 minute. The sugar won't completely dissolve, that's okay.

Gradually add flour. The amount of flour can be a little more or a little less. The main thing is to get the dough soft and sticky (a little softer than for regular shortbread).

Add chocolate and nuts to the dough. Knead well.

How to lay out cookies for baking

Line a baking sheet with baking paper (you can simply place it on the baking sheet, ungreased, the cookies are buttery) and lay out the dough in portions using 2 spoons (spoons can be dipped in hot water so that the dough does not stick and slide off). The future cookies should be spaced at a distance from each other (approximately 3 cm), because they increase in volume during baking. My dough was quite plastic, I just rolled the balls and then flattened them into cookies.

Bake Lenten Chocolate Cookies (soft)

Bake in a preheated oven at 180-200 degrees C for 12-15 minutes. A sign of readiness is the first delicious smell of baking. The cookies may not seem fully baked when removed from the oven. However, if you wait until the cookies are fully cooked (when they are evenly hard), then when they cool down, they will become very hard. But even then you can soak it in tea or coffee and eat it. And it will also be very tasty!

Urgently remove the cookies from the baking sheet (otherwise they will stick to the paper), immediately lift them with a spatula and transfer them to a flat, smooth surface.

Let the finished cookies cool under a towel and then store them in a tin or tightly closed bag. It is soft inside, as if filled with filling.

Cook with love!

These delicious Lenten Chocolate Hazelnut Cookies are crispy and many who try them don't believe the dough is lean!

Lenten chocolate is bitter (dark, black), there are no additives from milk or cream, but only cocoa, powdered sugar and cocoa butter.

Ingredients:

Margarine - 125 g;

Sugar - 1 glass;

Vegetable oil (the Greeks use corn oil in the recipe) - 1 cup;

Orange juice - 3/4 cup;

Soda - 1/2 teaspoon;

Cognac (liqueur or dessert wine) - 3 tablespoons;

Flour - 5 glasses;

Baking powder (backpulver) - 2 tablespoons;

Cocoa -2-3 tablespoons;

Walnuts (chopped) or hazelnuts (or coconut flakes) - 1/2 cup;

Grated dark chocolate - 1/2 cup (this is 1 bar = 100 g);

You can also take 1 chocolate bar for decoration.

How to Make Lenten Chocolate Peanut Cookies

Make lean shortbread chocolate dough

Beat margarine (rested at room temperature) with vegetable oil and sugar - it will be faster in a food processor. You should end up with a white, fluffy mixture.

Add soda mixed with orange juice to the oil mixture (at the moment the juice and soda are mixed, a reaction will occur, releasing bubbles that will loosen the dough). Add cognac.

Combine the dough with chopped nuts and chocolate and knead the dough well again.

Form lean shortbread cookies

Bake lean chocolate cookies (shortbread)

Place the cookies on a baking sheet lined with parchment paper (baking paper). Bake in a preheated oven at 170-180 degrees C for about 25-30 minutes. Judge readiness by the smell of the baked goods.

Decorate the finished nut-chocolate cookies with chocolate

How to store lean chocolate chip cookies (shortbread)

It is advisable to store shortbread cookies in a tin box. Or in a hermetically sealed bag.

Bon appetit!

Lenten orange cookies

Ingredients:

1 teaspoon of baking soda dissolved in orange juice;

Baking powder - 2.5 teaspoons;

Cognac (brandy) or liqueur, sweet wine - 0.5 glasses;

Flour - 850 g;

Vegetable oil (olive or sunflower) - 1 cup;

Orange juice - 1 glass + zest of 2 oranges;

You can add pieces of nuts (0.5-1.5 cups, as much as you have).

How to make Lenten cookies with oranges

In a mixer, combine all wet ingredients with sugar and beat for 2 minutes.

Then gradually add flour to the bowl with the liquid dough base, kneading with your hands so as to make a soft lean dough.

Cool under a towel, store the cooled cookies in a tin or in a plastic bag (sealed).

Bon appetit!

Lenten cookies with chocolate and nuts

These are very tasty and soft chocolate cookies for Lent, which the Greeks take out of the oven quite quickly (12-15 minutes from the start of baking), when they are barely even baked compared to regular cookies. And then it turns out soft, closer in structure to gingerbread than to shortbread. Tasty.

Vegetable oil - 3/4 cup;

Sugar - 2 cups;

Table vinegar (can be replaced with sour white wine or lemon juice) - 3 tablespoons;

Salt - a small pinch;

Vanilla sugar - 1 tablespoon (optional);

Soda - 2 full teaspoons;

Cocoa - 8 full tablespoons;

Water - 1 glass;

Flour - approximately 3.5 cups;

Dark chocolate - 300 g (finely chopped or take chocolate couveture in the form of chocolate dragees or chips);

Hazelnuts (or walnuts) - 3/4 cup (optional, delicious without them)

How to make soft Lenten cookies with chocolate and nuts

Prepare lean cookie dough

Beat butter and sugar with a mixer for 3 minutes. Continuing to beat, add vinegar, soda, salt and vanilla sugar.

Add cocoa and water. Beat for another 1 minute. The sugar won't completely dissolve, that's okay.

Gradually add flour. The amount of flour can be a little more or a little less. The main thing is to get the dough soft and sticky (a little softer than for regular shortbread).

Add chocolate and nuts to the dough. Knead well.

How to lay out cookies for baking

Bake Lenten Chocolate Cookies (soft)

Urgently remove the cookies from the baking sheet (otherwise they will stick to the paper), immediately lift them with a spatula and transfer them to a flat, smooth surface.

Let the finished cookies cool under a towel and then store them in a tin or tightly closed bag. It is soft inside, as if filled with filling.

Bon appetit! published