Speaking of routines, I love the Swedish fika routine—basically taking a break from what you are doing to have a cup of coffee or tea and a baked good or open-faced sandwich. Traditionally this is done twice a day: once mid-morning and once mid-afternoon. Whether done in the company of friends or alone, this act of taking time out of your busy day to just enjoy a little something delicious and perhaps socialize, is an important part of enjoying life and living mindfully.
So while there are already several delicious recipes on this site that would be perfect for fika, for example:
- pumpkin muffins, banana bread muffins, or pumpkin bread for morning fika
- oat chocolate cookies, healthy oatmeal chocolate chip cookies, whole wheat almond cookies for afternoon fika
Why not add another one to the mix? Presenting cocoa cookies. Perfect for when you crave chocolate, but want a treat you can feel good about.
- used sprouted spelt instead of white flour (as you probably know by now, I use whole grains whenever I can; you could also use white whole wheat or a gluten-free all-purpose flour),
- substituted coconut oil for butter (I love butter, but am trying to cut back on dairy!),
- nixed the white sugar,
- added some maple syrup (to make up for nixing the white sugar!)
- and cut back on total sugar (total sugar content is less than before, but you can’t tell!)
Soft and fudgy, these cookies are amazing when warm but still delicious several days later. Just store them in an air-tight container (and hide them from your family!). Need more convincing? They are also so easy to make: just stir the batter right up in your saucepan—no special mixer needed!
- 1 cup spelt flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- 5 tablespoons coconut oil
- 7 tablespoons unsweetened cocoa
- ⅔ cup brown sugar
- 1 tablespoon maple syrup
- ⅓ cup plain Greek yogurt
- 1 teaspoon vanilla extract
- Preheat oven to 350 degrees F.
- In a medium bowl, combine flour, baking soda, and salt.
- In a saucepan over medium heat, melt coconut oil. Turn heat off and stir in cocoa, sugar, maple syrup, yogurt, and vanilla. Then stir in the flour until just moist.
- Using a tablespoon scooper, drop onto baking sheets lined with parchment paper or a Silpat mat.
- Bake for about 8-9 minutes, until just starting to set. Let rest on baking sheet for a couple of minutes (if you can wait that long!) then transfer to cookie sheet and enjoy.