Guilt-less Desserts & Treats for your Family
These Christmas Spice Cookies are my new favourite cookie (replacing these peanut butter ones that have been on constant rotation). They’re a tasty twist on traditional Christmas flavours in a soft, gingerbread like cookie. And, for an added bonus, you can make a minor tweak to the recipe and make them gingerbread cookies.
Is it wrong that we’ve made these every 2nd day in December?!? If it is I dont’t care because being wrong is so tasty!
The only tricky part of making these cookies is allowing enough time for the dough to firm up. This will make your cookies way easier to cut out and less likely to spread and morph into a Christmas blob. The difficulty is how tasty the dough is because a little nibble often leads to a large bite!!!
My SIL sent me a message earlier saying she was going to hide in the kitchen and eat all the cupcakes. I too was having a ‘fusdksnmenmemdf’ day and I sent her a photo of this Christmas Spice Cookie dough in the mixer. Alongside the photo was the comment ‘it may not make it to the oven’. Since then (since school pick up actually!) the day has gone from stressful to mental so it’s safe to say that there will be no Christmas Cookies for anyone else. My SIL better lock up those cupcakes because I don’t drink and the holiday stress eating is about to commence!!!
If you are in need of some extra Christmas recipes be sure to grab your instant copy of my Healthy Christmas Recipe eBook. There’s over 80 festive dessert and treat recipes and it’s all only for $5. All the recipes are GF, DF, RSF and Paleo friendly, with lots of vegan, egg free and nut free options as well.
Christmas Spice Cookie
- 1/2 Cup Coconut Oil
- 1/4 Cup Golden Syrup/ Mollasses/Maple Syrup/Rice Malt Syrup use which ever you prefer
- 1/4 Cup Honey/Rice Malt Syrup/Maple Syrup use which ever you prefer
- 1 Egg
- 1/2 Cup Coconut Flour
- 3/4 Cup Arrowroot
- 1/4 Cup Almond Meal switch to Rice Flour for Nut Free
- 1 teaspoon Baking Powder
- 1 teaspoon Lemon Zest
- 1 teaspoon Orange Zest
- Dash Salt
- 1/2 teaspoon Vanilla Extract
- 1/2 teaspoon of each Ginger, Cloves, Nutmeg and Cinnamon
- Omit the zests and spices and swap for 1 1/2 teaspoons of Ginger for Gingerbread Cookies.
- Using a small saucepan, melt the coconut oil and both of the liquid sweeteners together in a saucepan until melted and combined (do not boil or simmer). Using the 2 different sweeteners give the cookies a more complex flavour.
- Once melted, remove from the heat and add the egg and beat in gently. The oil mixture should not be hot enough to cook the egg.
- Add the vanilla to the wet ingredients.
- Add the remaining ingredients to a blender/mixer
- Pour in the wet ingredients and process/mix until well combined. Scrape down the edges of the bowl/blender and beat/mix again.
- Remove the dough and wrap inn plastic wrap and place in the fridge for a minimum of 2 hours. The dough can be double wrapped and frozen here or kept in the fridge for up to 5 days.
- Preheat the oven to 180C/360. Line and grease a baking tray.
- Remove the dough from the fridge and roll between 2 pieces of greased baking paper. Grab your favourite shapped cookies cutter and cut out until all the dough is used Be sure to re roll left over dough and try not to eat too much raw.
- Place the cookies on the tray and bake for 9-12 minutes, depending on the size.
- Allow the cookies to cool on the tray before eating.