Healthy Christmas Cookies

5 from 12 votes

Deliciously oaty Christmas Cookies dipped in white chocolate with candy cane and gold sprinkles are the perfect way to start out the festive season.

Prep Time10 mins

Cook Time12 mins

Cooling time30 mins

Total Time52 mins

Course: Dessert

Cuisine: American, Belgian, British

Diet: Gluten Free, Low Fat, Vegetarian

Allergen: Dairy

Diet: Low Fat, Vegetarian

Servings: servings

Calories: 122kcal

Author: Dannii

Put the oat flour, whole oats, baking powder, cinnamon, ginger, nutmeg and sugar in a bowl.
75 g oats, 75 g oats, 1 teaspoon baking powder, 1 teaspoon cinnamon, 0.5 teaspoon ground ginger, 0.5 teaspoon nutmeg, 50 g caster sugar
Melt the butter and add to the oat mixture with the orange zest, vanilla and milk.
2 tablespoon orange zest, 0.5 teaspoon vanilla extract, 75 g butter, 2 tablespoon milk
Mix well to form a dough.
Divide the dough into 10 and roll into balls. Place on a baking tray and press slightly to flatten them.
Bake at 180°C/360°F/Gas 4 for 12 minutes.
Once cooked, allow to cool and decorate.

Play around with the spice mixture and adjust to suit your own tastes. You can always add less and then taste the batter and add more if needed.
Add some extra Christmas flavour by mixing some dried cranberries in to the cookie mixture.
Add a pinch of salt to the cookies to really bring out the flavours.
These cookies don't rise or spread when cooking like other cookies usually do. So, make sure once you have rolled them in to a ball and put them on the baking tray, you carefully squash them down
If you don't want to dip your cookies in chocolate, but still want them to taste a little more indulgent, you could always drizzle some melted chocolate on top.
You can quickly melt chocolate by putting it in a Pyrex bowl and melting it in the microwave.
These cookies will store in an air tight container for up to 4 days.