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.
About this Recipe
You better get ready since we have a lot of baking (and eating dough scraps!) ahead of us over the next few weeks. 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. This recipe for Spiced Christmas Cookies is great for getting the little ones involved in baking.
Ingredients for Spiced Christmas Cookies
You can make these cookies with 6 simple ingredients. The basic ingredients include flour, oats, milk, and brown sugar. You will also need to add my homemade Christmas Spice blend and nut butter. For the nut butter, you could either use a store-bought version or a homemade version. I recommend using my Cocoa Nut Butter with Christmas Spice or Easy-Peasy Almond Butter.
The 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. Having said that, if you’re more of a sweet tooth, you might want to skip this recipe as it is more “healthy-tasting” and doesn’t come with the sweetness of traditional cookies.
How to make Spiced Christmas Cookies
Spiced Christmas Cookies 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. I guess I will need to make another batch sometime soon:-)
How to serve Spiced Christmas Cookies
These vegan (low-sugar & low-fat) Spiced Christmas Cookies are great for the Christmas holidays AND they also make a fun food gift for family, friends, and colleagues.
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Spiced Christmas Cookies
- 1.5 cups self-raising flour sieved*
- 1/2 cup rolled oats
- 1/2 cup vegan 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 dough to about 1/4-inches (0.5 cm) of thickness.
- Cut desired shape from dough using a floured cookie cutter (or glass/cup) OR 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 minutes or 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 barista soy milk. All work equally well but there are little differences in flavour depending on the milk used.
Quick Tips (cookie stamp)
- If you are 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 you are 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.