The next on my list of delicious Christmas cookies are my new favorite.


Because all you need is a couple of basic ingredients, they’re easy and fun to make AND they’re freaking delicious.

Such a rich taste!

As with the last ones, we’re gonna use whole grain spelt flour, because whole grains add a tasty kick and provide us with B vitamins, iron, phosphorus, magnesium, copper and not to mention all the fiber!

For these cookies, I use both butter and coconut oil as my fat of choice – you can opt only for one, I’m pretty sure it would work out. I choose both because, why the hell not? And they both smell wonderful.

Aside from that, they have slighty different nutrition profiles – a bit diversity is always a good thing. And, our brains love fat. And so does our hair, skin and nails.

Butter contains, aside from fats, vitamins A, D, E, B12 & K.

Coconut oil, on the other hand, has anti-inflammatory, anti-bacterial properites provides tons of vitamin E.

As a sweetener, you can use any sugar you like, I enjoyed coconut sugar, muscovado sugar or whole cane sugar.

I find muscovado fits the best. Muscovado sugar is absolutely delicious, and I love that dark, moisty look. Also, it contains a bit of magnesium, iron, potassium, phosphorus and calcium, although not much.

As for spicing it all up, you can go simple – cinnamon. You can use gingerbread spice, which works AMAZING in this recipe, or you can add a bit of cacao powder to give it a chocolate twist.

No matter what your choice is, the results will be delicious.

Loving nutrition:

  • Whole grain spelt flour: rich in fiber, iron, phosphorus, copper, magnesium. Contains essential amino acids & healthy fatty acids.
  • Butter: vitamins A, D, E, K, B12
  • Muscovado sugar: potassium, iron, magnesium, phosphorus, calcium
  • Coconut oil: MTC, magnesium, potassium, vitamin E


Yet another delicious, whole grain, cut-out cookie recipe

Course Dessert, Snack
Prep Time 10 minutes
Cook Time 12 minutes
Resting time 1 hour
Total Time 22 minutes


  • 1 stick (ca 100g) butter cold
  • 1/4 cup (50g) coconut oil cold
  • 1 cups (250g) whole grain spelt flour
  • 1 tsp baking powder
  • 1/3 cup (65g) coconut or muscovado sugar
  • few tbsp cold plant milk if needed
  • 3 tbsp cacao powder optional
  • 1 tbsp gingerbread spice optional
  • 1 tsp maca powder optional


  1. Cut the butter in little cubes, add in coconut oil, sugar & flour. Add spices of your choice; gingerbread or cacao.. or both.

  2. Make a dough, first using a handmixer – finish it off with kneading. Add plant milk if needed; if oyu can’t form a dough.

  3. Keep a dough in a fridge for an hour (or overnight), airtight.

  4. Preheat the oven to 350°F/180°C

  5. Dust the working surface with flour (you can add a bit of ground almonds, for additional taste kick), roll the dough out to 1/2′ thickness.

  6. Fun time; cut them out with cookie cutters.

  7. You know the drill; re-roll the rest of the dough to cut out more cookies until you’re out of the dough.

  8. Bake for ca. 12 minutes, till they’re lighty brown – don’t overbake them.

  9. They will be squishy when freshly out of the oven – carefully not to break them (I use cake server), take them out & let them cool down.

  10. Enjoy!

Please follow and like us:

Leave a Reply

Your email address will not be published.

Recipe Rating

Related Posts

Begin typing your search term above and press enter to search. Press ESC to cancel.

Back To Top
Follow by Email
Social media & sharing icons powered by UltimatelySocial