In the past, the idea of removing sugar from our sweet creations seemed almost unthinkable. Yet, we know that sugar is not exactly our best friend. There’s no need to cut it out completely -a moderate amount within a balanced diet won’t harm- but it can worsen energy and mood swings, while also promoting inflammation and abdominal fat accumulation.
The good news is that we can take control where we can. By keeping the things we make at home free of sugar, we can enjoy sweet treats only occasionally —when it’s hard to avoid them— without guilt or worry.
With this philosophy in mind, this year we make our Easter cookies a little different from grandma’s recipe, yet just as delicious. They’re plant-based, perfect for fasting days or for anyone avoiding animal products, and free from added sugar, while including ingredients that support women in perimenopause and menopause -there’s a bonus!
Flaxseeds, for example, provide healthy fats and phytoestrogens that help balance hormones, while walnuts and almonds contribute extra heart-healthy fats that boost mood and support heart health. Sweetness comes naturally from agave syrup, maple syrup, and spices add both flavor and antioxidant benefits.
Enjoy these cookies without guilt, as a nourishing treat for yourself and your loved ones, and see just how unnecessary sugar really is.
Ingredients (makes about 20 cookies)
1 cup whole wheat flour
½ cup almond flour
3 tbsp ground flaxseed
⅓ cup agave syrup, maple syrup
⅓ cup olive oil or melted coconut oil
½ cup plant-based milk (e.g., almond or oat)
1 tsp baking powder
½ tsp baking soda
1 tsp vanilla extract
1 tsp cinnamon
½ tsp ginger or nutmeg (optional)
A pinch of salt
Instructions
Preheat your oven to 180°C (350°F) and line a baking tray with parchment paper. In a bowl, mix together the flours, flaxseed, baking powder, baking soda, spices, and salt.
In another bowl, whisk the oil with the syrup and vanilla, then add the plant-based milk and mix well. Gradually combine the dry ingredients with the liquid ones, kneading until a soft dough forms.
Shape the dough into small cookies or rings and place them on the baking tray.
Bake for 12–15 minutes, or until golden, and let cool before removing from the tray.
