If you don’t already know, I love snacking and have at least two snack per day between my main meals – I tend to have five to six meals a day with three main meals and two to three snacks a day. And I try to keep my snacks on the healthier side – yes, I can have fruit and vegetable sticks with peanut butter or hummus but they can pretty boring after a while. So, I tend to make sort or sweet-ish snack for myself which are usually cookies or cakes or protein bliss balls.
As Christmas is fast approaching, I decided to make cookies which are Christmas inspired. So, I made these delicious spiced christmas cookies which I believe are healthier as they are lower in sugar and packed with complex carbohydrates, healthy fats and have a decent amount of protein in them which will keep me fuller for longer. They are also vegan and gluten free, so most of us with dietary requirements can enjoy them. I love these cookies and will be making them post-Christmas as well. And oh, they make a great Christmas gift idea if you are still looking for a Christmas gift for your loved ones 😉
I hope you enjoy this recipe as much as I have. As always, please let me know what you think of this recipe. If you like what you see on this blog, you can follow me on my blog, Facebook or Instagram for some food porn. Also, if you do recreate this recipe, don’t forget to tag me on Instagram @subz_foodie 🙂
Makes 10-12 bite size cookies
- 2 tbsp tapioca/corn flour;
- 2 tbsp oat/buckwheat flour;
- 3 tbsp vegan protein powder (or gluten free flour);
- 3 tbsp almond meal;
- 1 tbsp coconut flour (or almond meal);
- 1 tbsp coconut sugar (plus 2 tbsp coconut sugar if using gluten free flour);
- 1 tsp baking powder;
- 1.5 tbsp Christmas sprinkles (or normal sprinkles or 100’s & 1000’s);
- 2 tbsp chocolate chips (or candy cane or marshmellow, chopped up into chocolate chip size);
- 1/2 tsp ground cinnamon;
- 1/4 tsp ground mixed spices;
- 1 tbsp peanut butter; and
- 3-4 tbsp almond milk (or milk of your choice).
- Preheat the oven to 170 degrees Celsius and grease a baking tray;
- In a bowl, place all the dry ingredients and mix until well combined;
- Then, add the peanut butter and mix until it resembles bread crumbs;
- Then, add almond milk one tbsp at a time and mix together until it becomes a cookie dough. I needed 3 tbsp of almond milk but you may need less or more;
- Using a tbsp as a guide, roll the cookie dought into balls and flatten on the baking tray. You can top with some extra sprinkles if you like (make sure you press the sprinkles into the top of the cookies so that they don’t fall off the cookies);
- Place in the oven and bake for 20-30 minutes. If you prefer chewier cookies, bake for 20 minutes. If you prefer crunchier cookies, bake for 25-30 minutes. I prefer crunchier cookies, so I baked mine for 30 minutes;
- Enjoy 🙂 Store in an air-tight container in cool dark place for up to two weeks.