These vegan (low sugar & low fat) Spiced Christmas Cookies are great for the Christmas holidays. They are quick and easy to make and only require 6 simple ingredients: flour, oats, milk, nut butter, brown sugar, and Christmas Spice blend.
I went into full Christmas mode last weekend. With Christmas just under three weeks away I figured I better get down to business decorating our home and getting some baking done. I recently bought super cute cookie stamps and I was dying to use them. First thing on my list: Spiced Christmas Cookies. You better get ready since we have a lot of baking (and eating dough scraps!) ahead of us over the next few weeks.
You can make these cookies with 6 simple ingredients: flour, oats, milk, nut butter (e.g., Cocoa Nut Butter with Christmas Spice), brown sugar, and Christmas Spice blend. If you don’t like almond butter, just swap it for your favourite nut butter. Also, on a side note, these Spiced Christmas Cookies don’t need any butter or oil, and the whole batch only requires a tiny amount of sugar (1/4 cup!). That’s right. Plus, they can be made in one single bowl and take under 30 minutes to make (prep time AND baking). Leftovers can be stored in an airtight container for up to a week. Unfortunately, mine didn’t last that long (pssst… enjoy with a homemade Skinny Gingerbread Latte! Sooo good!). I guess I will need to make another batch sometime soon:-)
If you need any more convincing to put these Spiced Christmas Cookies on your baking list, the recipe is great for getting the little ones involved in baking AND it also makes a great gift for family, friends, and colleagues. Go ahead, give it a try. Happy Baking!
Spiced Christmas Cookies
Yield 20 cookies
- 1.5 cups self-raising flour, sieved*
- 1/2 cup rolled oats
- 1/2 cup milk**
- 1/3 cup nut butter***
- 1/4 cup brown sugar
- 2 tbsp Christmas Spice
- Preheat the oven to 350 degrees F (180 C).
- Line a baking tray with non-stick baking paper (or use non-stick baking mat).
- Process rolled oats in food processor until a fine flour has formed.
- In a bowl, mix all ingredients until well combined. Add a little more flour if the dough is too sticky.
- Optional (see notes): Let dough chill in fridge for about 20 minutes.
- On a lightly floured surface, roll out your chilled dough to about 1/4-inches (0.5 cm) of thickness.
- Using a floured cookie cutter (or glass/cup), cut desired shape from dough.
- Optional (see notes): Dust a cookie stamp with plain flour (or icing sugar) and stamp your cookies.
- Carefully place cookies onto the prepared baking tray, allowing room for spreading, and transfer to oven.
- Bake for about 10-12 minutes until lightly browned.
- Let cookies cool down for at least 30 minutes.
- Enjoy your homemade Spiced Christmas Cookies with a glass of cold milk!
*Can be substituted with any other flour PLUS 1.5 tsp baking powder and a small pinch of salt.
**I made the cookies with oat milk, almond milk, coconut milk, and standard milk. All work equally well but there are little differences in flavour depending on the milk used.
***I recommend Cocoa Nut Butter with Christmas Spice.
- If using a cookie stamp, I recommend refrigerating the dough for at least 20 minutes before you stamp as it will help to set the stamp design into the cookie.
- If using a cookie stamp, I recommend dusting your stamp with flour/icing sugar (tap off the excess!) before stamping the dough to ensure no dough sticks to the stamp.
Courses The Bakery
Cuisine vegan, low-sugar
Serving Size 24 g (1 cookie)
Amount Per Serving
% Daily Value
Total Fat 2.7 g
Saturated Fat 0.4 g
Cholesterol 1 mg
Total Carbohydrates 11.4 g
Dietary Fiber 1.5 g
Sugars 1.8 g
Protein 2.4 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.