Healthy Christmas Cookies: The Spiced Recipe with Oats and Cinnamon
The month of December is in some ways my favorite, in others the most nostalgic. Who knows why, this is definitely the time of year when I endlessly bake healthy Christmas cookies! I have an irresistible urge to make them in industrial quantities, experimenting with new variations each time, to then distribute them among friends and family.
I love the atmosphere in the kitchen while they’re being cut, surrounded by rolling pins, cookie cutters, and oat flour scattered here and there. I adore the aromatic scent that spreads throughout the house as soon as I open the oven, more than any other dessert!
The Magical Holiday Atmosphere
In short, for me, the Christmas cookies are a symbol of this magical atmosphere that we breathe during the holidays. In my imagination, there’s nothing more satisfying than biting into a cinnamon cookie, sipping a steaming and fragrant infusion, wrapped in my cozy fleece, even better if it rains outside!
Spiced, Healthy, and Genuine Cookies
But let’s finally get to the oatmeal and cinnamon cookie recipe. They are very spiced but healthy and genuine, perfect for a guilt-free snack.
Here are the key ingredients that make them special:
Whole grain oat flour and flakes: for fiber.
Cinnamon: in copious amounts for an intense aroma.
Roasted hazelnuts: for a crunchy note and good fats.
The result? You can’t stop at one! And since I’m temporarily on a diet, I had to muster all my willpower not to fall into temptation and eat them all. Luckily, my husband has already taken care of that!
Other healthy breakfast snacks or desserts you might be interested in, click below:
- Difficulty: Easy
- Cost: Medium
- Rest time: 30 Minutes
- Preparation time: 10 Minutes
- Portions: 50 Pieces
- Cooking methods: Electric oven
- Cuisine: Italian
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog helps support me and my work, at no additional cost to you!
- 1 3/4 cups whole grain oat flour
- 1 cup whole grain oat flakes
- 1 cup roasted hazelnuts (unsalted)
- 1/3 cup Butter
- 1/3 cup Brown sugar
- 2 Eggs
- 1 lemon zest (untreated)
- 3 teaspoons ground cinnamon
- 1/2 teaspoon baking soda
- a few drops lemon juice
- 1 pinch Salt
Tools
- 1 Mixer
- 1 Bowl
- 1 Wooden spoon
- 1 Plastic wrap
- 1 Rolling pin
- 2 Parchment paper
- Cookie cutters
- 1 Cooling rack
Preparation
First, take the butter out of the fridge and cut it into cubes to soften. Meanwhile, place the oat flakes and roasted hazelnuts in the food processor and chop them little by little (fig. 1).
You will obtain a mixture similar to coarse flour (fig. 2).
Pour the obtained mixture into a bowl, add the whole grain oat flour and cinnamon (fig. 3).
Mix well with a wooden spoon and arrange the ingredients in a well: place the softened butter, brown sugar, a pinch of baking soda, the lightly beaten eggs, the grated lemon zest, and a pinch of salt in the center (fig. 4).
Start mixing from the center, gradually incorporating the rest. Now work the mixture with your hands until all the ingredients are combined (fig. 5).
Form a ball, flatten it, wrap it with plastic wrap and keep it in the fridge for 1 hour (fig. 6).
Take the dough and roll it out to about 1/4 inch thickness, between two sheets of parchment paper. Remove the top sheet and cut out the cookies with the cutters you have available (fig. 7).
Place them on a baking tray lined with parchment paper and bake in a preheated oven at 350°F for about 11′-12′; it’s enough that the edges turn slightly golden. Turn off the oven and take them out. Wait 1′ before removing them as they will be soft, then, with the help of a flat spatula, transfer them to a cooling rack. As they cool, they will become crunchy (fig. 8).
Decorate with powdered sugar if desired. And voilà… the oatmeal cookies with hazelnuts and cinnamon are ready to be enjoyed!
They will also be very nice to pack and give as gifts for the holidays!
Bon Appetit from La Cucina di FeFè!
Storage
👉You can store the cookies for 2-3 weeks in a dry place inside a glass or tin jar (place a sheet of parchment paper at the bottom of the latter) and seal tightly
