Gather your children together because together you can bake healthy cookies for Christmas! Oatmeal macaroons are the ideal alternative to the classics, which contain a lot of sugar and butter. Admittedly, oatmeal cookies don't sound particularly Christmassy at first, but after all, they also go well with summer or other seasons. But that's exactly why we have special Christmas recipes for you that contain all the typical Christmas flavors - with or without sugar and flour, as desired.
Tips for making oatmeal macaroons
Oatmeal macaroons are actually very easy to make, but we have a few helpful tips for you to consider to get started:
- If you like, use wafers or spread the dough directly on baking paper.
- It's best not to press the dough too hard so that the finished Christmas cookies don't become too tough. If there is still enough air inside, they become softer.
- You can refine any recipe idea with chocolate as you wish. Simply melt in a water bath and then drizzle over the cookies with a spoon or dip the bottom. While drizzling, you can also sprinkle some lovely Christmas-themed sprinkles on top.
Oatmeal Macaroons – sugar-free Christmas cookies with cherry flavor
A bit of nuts, a bit of cinnamon and a dash of fruity kirsch and you have delicious oatmeal macaroons that will make your mouth water. A little butter is also needed, but use the healthier honey instead of sugar. How to make cookies from oatmeal:
For approx. 50 healthy Christmas cookies:
- 250 g coarse oat flakes
- 125 g each of wheat and spelled flour
- 125 g ground hazelnuts
- 125 g Butter
- 2 Owner
- 100 g Honey
- ½ pack of baking powder
- 75 ml Himbeer syrup
- 1 Tbsp Cocoa
- 1 tsp cinnamon
optional:
- 1 splash of kirsch
- Milk or dark chocolate to decorate
- cream if necessary
Preheat the oven to 180 degrees.
How to bake healthy cookies: Beat the butter with a hand mixer until creamy and then add the eggs and honey. Continue stirring until a smooth mixture forms. Then mix both types of flour with the baking powder in another bowl and fold in the oat flakes. Now mix the nuts with the cocoa and cinnamon and stir these into the mixture as well as the raspberry syrup and kirsch (if using). If the dough is still too dry, you can moisten it a little with the help of cream.
Line a baking tray with baking paper and use a teaspoon to spread small, evenly sized heaps (2 teaspoons per oatmeal macaroon). Leave enough space between them so that air can circulate well. Bake the oatmeal macaroons for 20 to 25 minutes. You can then drizzle them with chocolate melted in a water bath (let the cookies cool down first). But keep in mind that you will no longer have sugar-free cookies.
Bake oatmeal macaroons – oatmeal cookies without flour and with jam
These oatmeal macaroons are finished with a dollop of jam, and you can choose which type you use. Not only the classics are suitable for Christmas, but alsoChristmas jamwith suitable ingredients. You prepare the cookies themselves like this:
- 125 g coarse oat flakes
- 50 g ground almonds
- 2 egg whites
- 2 tbsp brown sugar
- any jam
Preheat the oven to 140 degrees.
Using a hand mixer, beat the egg whites until stiff. Then let the sugar gradually trickle in while stirring. Add 4 tablespoons of your chosen jam, then fold in the oats and almonds. Line a baking tray with baking paper (or use wafers) and spread mounds of the dough onto it (2 teaspoons per macaroon). Then press small hollows into the piles with your finger. Bake them for 25 minutes.
Just before the end of the baking time, stir in about 2 tablespoons of the same jam to make it smoother. Then take the oatmeal macaroons out of the oven and spread the prepared jam into the hollows. Now let them cool down thoroughly.
Tipp:You can also bake the jam as with Spitzbuben if you want it to be a little thicker.
Healthy Christmas cookies with oatmeal and coconut
A great alternative to the classic coconut macaroons that you can try are these oatmeal macaroons. You can do thatCookies on wafersBake or directly on baking paper. Both variants work perfectly. Prepare them like this:
For approx. 4 trays:
- 150 g fine oat flakes
- 150 g Coconut flock
- 200g sugar
- 130 g Butter
- 3 egg whites
- 1 pack vanilla sugar
- Wafers (4 cm Ø) or baking paper
Preheat the oven to 150 degrees.
For the coconut oatmeal macaroons, beat the egg whites with a hand mixer until stiff. In a separate bowl, mix all the other ingredients together and then fold them into the stiff egg whites. Spread the wafers on a baking tray and place two teaspoons of oatmeal dough on each. Do not press it too hard so that the finished oatmeal macaroons are light and airy on the inside.
Bake the cookies for about 12 to 15 minutes. If you want, you can also drizzle them with melted chocolate at the end. If you don't use wafers, you can alternatively dip the cookies in liquid chocolate, as is usual with classic coconut macarons.
